Sichuan Hot Pot
This traditional Sichuan hot pot features a rich, spicy broth cooked at your table, perfect for communal dining. Guests cook thinly sliced meats, vegetables, and noodles directly in the simmering broth. It's a customizable and interactive meal experience.
En original opskrift af Forkin
- Tid i alt
- 1 t. 5 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde krebsdyr, fisk, gluten, mælk, nødder, jordnødder, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
broth
- 500 gbeef bone, blanched
- 250 gchicken carcass, blanched
- 50 gginger, sliced
- 3 stk.green onion, chopped into large pieces
- 8 kopwater
spicy base
- 2 spsk.sichuan peppercorn
- 20 gdried chili
- 3 stk.star anise
- 2 stk.cardamom pod
- 1 stk.cinnamon stick
- 2 stk.bay leaf
- 3 spsk.doubanjiang
- 6 fedgarlic, minced
- 20 gginger, minced
- 50 gbeef tallow
seasoning
- 2 spsk.soy sauce
- 1 tsk.salt
- 1 tsk.sugar
dipping ingredients
- 300 gbeef, thinly sliced
- 300 glamb, thinly sliced
- 200 gshrimp, peeled and deveined(valgfrit)
- 0,5 stk.napa cabbage, cut into large pieces
- 100 genoki mushroom, trimmed
- 100 gshiitake mushroom, trimmed
- 300 gtofu, firm, cubed
- 200 gudon noodle
dipping sauce
- 2 spsk.peanut butter
- 1 spsk.sesame paste
- 1 spsk.chili oil
- 1 spsk.soy sauce
- 1 spsk.vinegar, black
- 1 fedgarlic, minced
- 2 spsk.cilantro, chopped
Udstyr
serving platters · hot pot cooker or electric pot · wok or separate pot · strainer · small bowls · large pot
Fremgangsmåde
Trin for trin
- 1
Begin by preparing the broth. In a large pot, combine the beef bones, chicken carcass, ginger slices, and green onion pieces with water.
Ca. 5 min.
Kokkens note: Blanching the bones and carcass before making the broth helps remove impurities and results in a clearer stock.
- 2
Bring the broth mixture to a boil, then reduce the heat and simmer for at least 30 minutes, skimming off any foam that rises to the surface.
Ca. 30 min.
- 3
While the broth simmers, prepare the spicy base. Heat the beef tallow in a separate pot or wok over medium heat.
Ca. 2 min.
- 4
Add the Sichuan peppercorns, dried chilies, star anise, cardamom pods, cinnamon stick, and bay leaves to the hot tallow.
Ca. 1 min.
Kokkens note: Toast these spices gently until fragrant, being careful not to burn them.
- 5
Stir in the doubanjiang, minced garlic, and minced ginger, cooking for another 2-3 minutes until aromatic.
Ca. 3 min.
- 6
Strain the prepared broth into the pot with the spicy base, discarding the bones and aromatics from the broth.
Ca. 2 min.
- 7
Season the hot pot broth with soy sauce, salt, and sugar.
Ca. 1 min.
Kokkens note: Taste and adjust seasonings as needed, remembering that the broth will concentrate as ingredients cook in it.
- 8
Prepare all the dipping ingredients: arrange the sliced beef, lamb, shrimp, napa cabbage, enoki mushrooms, shiitake mushrooms, tofu, and udon noodles on platters.
Ca. 15 min.
Kokkens note: Keep meats and seafood separate from vegetables to prevent cross-contamination.
- 9
For the dipping sauce, combine peanut butter, sesame paste, chili oil, soy sauce, black vinegar, minced garlic, and chopped cilantro in small individual bowls.
Ca. 5 min.
Kokkens note: Allow guests to customize their own dipping sauces at the table.
- 10
Transfer the hot pot broth to a hot pot cooker or an electric pot placed in the center of your dining table.
Ca. 1 min.
Kokkens note: Ensure the cooker is stable and on a heat-proof surface.
- 11
Bring the broth to a rolling boil and maintain a simmer throughout the meal, adding ingredients to cook directly in the broth as desired.
Kokkens note: Cook thinner items like sliced meat for only 10-30 seconds. Denser items like tofu or thicker vegetables will take longer.
Bevar den gode smag
Store leftover hot pot broth and uncooked ingredients separately in airtight containers in the refrigerator.
Reheat broth on the stovetop until boiling. Cooked ingredients can be reheated in the broth or separately.