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.
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Adama Touray
[email protected]This broth is a family favorite! We love the way the spices blend together to create a flavorful and spicy broth. It's perfect for a hotpot party.
Jamal Uddin Jony
[email protected]The broth was delicious! It had the perfect amount of spice and flavor. I would definitely recommend this recipe.
Robert Hughes
[email protected]I'm so glad I found this recipe. This broth is so easy to make and it tastes amazing. I will definitely be making this again.
Sd De
[email protected]This broth is delicious! I love the way the spices blend together to create a flavorful and spicy broth. It's perfect for a hotpot party.
Modupe blessing
[email protected]I love this broth! It's so easy to make and it's always a hit with my guests. I highly recommend it.
Robul Islam
[email protected]This broth is the best! It's so flavorful and spicy. I love using it for hotpot. It's also great for dipping dumplings in.
Emad Fouad
[email protected]I'm so glad I found this recipe. This broth is so easy to make and it tastes amazing. I will definitely be making this again.
Kayley Ravlich
[email protected]This broth is delicious! I love the way the spices blend together. It's the perfect broth for a hotpot party.
Kollector
[email protected]I love this broth! It's so easy to make and it's always a hit with my friends and family.
Kavuma Joan
[email protected]This broth is amazing! It's so flavorful and has the perfect amount of spice. I will definitely be making this again and again.
Ayden Carroll
[email protected]I'm not a huge fan of spicy food, but this broth was surprisingly good. It had just the right amount of heat. I would definitely make this again.
Yakubu Francis
[email protected]This broth is delicious! I love the combination of spices. It's the perfect way to warm up on a cold day.
RAJ SONY
[email protected]I love this broth! It's so flavorful and easy to make. I will definitely be making this again.
TEST Amirri
[email protected]I followed the recipe exactly and the broth turned out great. It was spicy, but not too spicy. I would definitely make this again.
Joanne Delf
[email protected]This broth is the perfect way to warm up on a cold day. It's also great for a party because it's so easy to make.
J C Jones
[email protected]I made this broth for a party and it was a huge hit. Everyone loved it and asked for the recipe.
Azadara ali abbas
[email protected]This broth is so good! I love the spicy flavor. It's perfect for a cold winter day.
Inusah Razak
[email protected]I've always wanted to try making my own hotpot broth, and this recipe was perfect. It was easy to follow and the broth turned out delicious. I will definitely be making this again.
Azeem Ullah
[email protected]This spicy hotpot broth is amazing! It's the perfect balance of spicy and flavorful. I followed the recipe exactly and it turned out perfectly. My family loved it and we will definitely be making it again soon.