Best Sichuan Hotpot Recipes
SPICY HOTPOT BROTH (SICHUAN) -- HONG TANG LU
Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Recipe #327359 #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!!
Provided by Gandalf The White
Categories Stocks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using either a mortar and pestle or a food processor.
- Wash the ginger and cut it into slices about the thickness of a coin.
- Using a scissors, snip the chiles into 1 inch sections and remove the seeds.
- Heat 3 tbs of the oil in a wok over a medium flame so it's hot but not smoking.
- Stir fry the chiles to flavor the oil; you want the oil to sizzle around the chiles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside.
- Rinse out and dry the wok, the put on a simmer/low heat.
- Add the rest of the oil and the beef drippings.
- Once the drippings have melted completely, turn up the heat to medium.
- When the oils just begin to smoke (around 250-300 degreesF), add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds).
- The paste should NOT burn; if necessary either move the wok off the heat or turn the heat down to let the paste sizzle in the oil.
- When the oil has reddened, add the black bean mash and the ginger.
- Stir fry until they also are fragrant.
- Add about 1 1/2 quarts of the beef stock and bring to a boil.
- When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and (optional) the glutinous rice wine.
- Salt to taste.
- Add the chiles and the Sichuan pepper (adjust the quantity depending on how "hot and numbing" you want it) leave the broth to simmer for 15-20 minutes.
- You are now ready to use this to dip ingredients to cook.
- =============== NOTE ================.
- You will add the rest of the chicken stock to top up the hotpot as the meal progresses.
SPICY HOTPOT BROTH (SICHUAN)
Number Of Ingredients 12
Steps:
- 1. Make a paste out of the black beans and 1 TBSP Shaoxing rice wine, using either mortar and pestle or food processor. 2. Wash the ginger and cut it into slices about the thickness of a coin. 3. Using scissors, cut chiles into 1" sections and remove seeds 4. Heat 3 TBSP oil in wok over med flame so it's hot but not smoking 5. Stir fry the chiles to flavor the oil. Oil should sizzle around the chiles DON'T BURN. Remove with slotted spoon and set aside. 6. Rinse out the wok, dry, put on low heat/simmer 7. Add rest of oil and beef drippings 8. When drippings have melted completely, turn head to med 9. When oil just begins to smoke (250-300 F) add chile bean paste and stir fry until oil is rich and fragrant (60-90 seconds) 10. Paste SHOULD NOT BURN. Remove wok from heat if nec. or turn down to let paste sizzle in oil 11. When oil is red, add black bean mash and ginger 12. Stir fry until they are also fragrant 13. Add about 1-1/2 quarts of beef stock and bring to boil 14. When liquid reaches boil, add rock sugar, rest of Shaoxing wine and optional glutinous rice wine 15. Salt to taste 16. Add the chiles and Sichuan pepper (adjust quantity according to how 'hot and numbing' you want it) and leave broth to simmer for 15-20 minutes. 17. You are now ready to use this to dip ingredients to cook. NOTE: You will add the rest of the stock to top off the hot pot as the meal progresses.
SICHUAN HOTPOT!
Steps:
- Prep Time: 30 hours Cook Time: 3 hours Serving Size: 4-6 Ingredients Instructions 1.Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Broil and simmer for 3 hours. Can be made in advance. 2.The aged spicy paste is the soul of Sichuan hot pot (and is guarded by restaurant owners as top secret but today you'll get it for free ?). I recommend making this in advance. To make the aged-spicy paste: chop the Sichuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat. This is your aged-spicy taste and can be made in advance. 3.Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste. 4.To make the special peanut butter sesame dipping sauce, combine the peanut butter, sesame paste, and fermented bean curd. Mix into a paste. Add oyster sauce, sugar, chopped chive flower and mix well. Notes The recipe is for half of a 12 inch special pot. Adjust the amount accordingly.
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