Main CourseDinner

Sichuan Hot Pot

Name: Sichuan Hot Pot
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 annosta
Cuisine: chinese, sichuan
Ingredients: 500 g beef bone blanched; 250 g chicken carcass blanched; 50 g ginger sliced; 3 kpl green onion chopped into large pieces; 2 rkl sichuan peppercorn; 20 g dried chili; 3 kpl star anise; 2 kpl cardamom pod; 1 kpl cinnamon stick; 2 kpl bay leaf; 3 rkl doubanjiang; 6 kynsi garlic minced; 20 g ginger minced; 50 g beef tallow; 2 rkl soy sauce; 1 tl salt; 1 tl sugar; 300 g beef thinly sliced; 300 g lamb thinly sliced; 200 g shrimp peeled and deveined (valinnainen); 0,5 kpl napa cabbage cut into large pieces; 100 g enoki mushroom trimmed; 100 g shiitake mushroom trimmed; 300 g tofu firm, cubed; 200 g udon noodle; 2 rkl peanut butter; 1 rkl sesame paste; 1 rkl chili oil; 1 rkl soy sauce; 1 rkl vinegar black

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 5 min
Annoksia: 4
Vaikeustaso: Keskitaso

Allergeenitiedot: saattaa sisältää seuraavia: äyriäiset, kala, gluteeni, maito, pähkinät, maapähkinät, seesami, soija ja soijapavut. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

broth

500 gbeef bone, blanched
250 gchicken carcass, blanched
50 gginger, sliced
3 kplgreen onion, chopped into large pieces
8 kuppiwater

spicy base

2 rklsichuan peppercorn
20 gdried chili
3 kplstar anise
2 kplcardamom pod
1 kplcinnamon stick
2 kplbay leaf
3 rkldoubanjiang
6 kynsigarlic, minced
20 gginger, minced
50 gbeef tallow

seasoning

2 rklsoy sauce
1 tlsalt
1 tlsugar

dipping ingredients

300 gbeef, thinly sliced
300 glamb, thinly sliced
200 gshrimp, peeled and deveined(valinnainen)
0,5 kplnapa cabbage, cut into large pieces
100 genoki mushroom, trimmed
100 gshiitake mushroom, trimmed
300 gtofu, firm, cubed
200 gudon noodle

dipping sauce

2 rklpeanut butter
1 rklsesame paste
1 rklchili oil
1 rklsoy sauce
1 rklvinegar, black
1 kynsigarlic, minced
2 rklcilantro, chopped

Välineet

serving platters · hot pot cooker or electric pot · wok or separate pot · strainer · small bowls · large pot

Valmistusohje

Vaihe vaiheelta

1
Begin by preparing the broth. In a large pot, combine the beef bones, chicken carcass, ginger slices, and green onion pieces with water.
Noin 5 min
Kokin vinkki: 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.
Noin 30 min
3
While the broth simmers, prepare the spicy base. Heat the beef tallow in a separate pot or wok over medium heat.
Noin 2 min
4
Add the Sichuan peppercorns, dried chilies, star anise, cardamom pods, cinnamon stick, and bay leaves to the hot tallow.
Noin 1 min
Kokin vinkki: 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.
Noin 3 min
6
Strain the prepared broth into the pot with the spicy base, discarding the bones and aromatics from the broth.
Noin 2 min
7
Season the hot pot broth with soy sauce, salt, and sugar.
Noin 1 min
Kokin vinkki: 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.
Noin 15 min
Kokin vinkki: 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.
Noin 5 min
Kokin vinkki: 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.
Noin 1 min
Kokin vinkki: 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.
Kokin vinkki: Cook thinner items like sliced meat for only 10-30 seconds. Denser items like tofu or thicker vegetables will take longer.

Säilytä hyvänä

Säilytys

Store leftover hot pot broth and uncooked ingredients separately in airtight containers in the refrigerator.

Uudelleenlämmitys

Reheat broth on the stovetop until boiling. Cooked ingredients can be reheated in the broth or separately.