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.
Forkinによるオリジナルレシピ
- 合計時間
- 1 時間 5 分
- 人数
- 4
- 難易度
- 普通
アレルゲン情報： 甲殻類、魚、グルテン、乳、ナッツ類、ピーナッツ、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
broth
- 500 gbeef bone, blanched
- 250 gchicken carcass, blanched
- 50 gginger, sliced
- 3 個green onion, chopped into large pieces
- 8 カップwater
spicy base
- 2 大さじsichuan peppercorn
- 20 gdried chili
- 3 個star anise
- 2 個cardamom pod
- 1 個cinnamon stick
- 2 個bay leaf
- 3 大さじdoubanjiang
- 6 片garlic, minced
- 20 gginger, minced
- 50 gbeef tallow
seasoning
- 2 大さじsoy sauce
- 1 小さじsalt
- 1 小さじsugar
dipping ingredients
- 300 gbeef, thinly sliced
- 300 glamb, thinly sliced
- 200 gshrimp, peeled and deveined(お好みで)
- 0.5 個napa cabbage, cut into large pieces
- 100 genoki mushroom, trimmed
- 100 gshiitake mushroom, trimmed
- 300 gtofu, firm, cubed
- 200 gudon noodle
dipping sauce
- 2 大さじpeanut butter
- 1 大さじsesame paste
- 1 大さじchili oil
- 1 大さじsoy sauce
- 1 大さじvinegar, black
- 1 片garlic, minced
- 2 大さじcilantro, chopped
調理器具
serving platters · hot pot cooker or electric pot · wok or separate pot · strainer · small bowls · large pot
作り方
手順
- 1
Begin by preparing the broth. In a large pot, combine the beef bones, chicken carcass, ginger slices, and green onion pieces with water.
約5 分
調理のヒント： 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.
約30 分
- 3
While the broth simmers, prepare the spicy base. Heat the beef tallow in a separate pot or wok over medium heat.
約2 分
- 4
Add the Sichuan peppercorns, dried chilies, star anise, cardamom pods, cinnamon stick, and bay leaves to the hot tallow.
約1 分
調理のヒント： 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.
約3 分
- 6
Strain the prepared broth into the pot with the spicy base, discarding the bones and aromatics from the broth.
約2 分
- 7
Season the hot pot broth with soy sauce, salt, and sugar.
約1 分
調理のヒント： 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.
約15 分
調理のヒント： 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.
約5 分
調理のヒント： 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.
約1 分
調理のヒント： 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.
調理のヒント： Cook thinner items like sliced meat for only 10-30 seconds. Denser items like tofu or thicker vegetables will take longer.
おいしく保存
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.