Best 5 Spicy Hotpot Broth Sichuan Hong Tang Lu Recipes

Indulge in the fiery and aromatic flavors of Sichuan Hong Tang Lu, a delectable hot pot broth that promises an unforgettable dining experience. Originating from the vibrant culinary scene of Sichuan province in China, this broth is a harmonious blend of spices, herbs, and tantalizing ingredients that create a symphony of flavors. Prepare to embark on a culinary journey as we unveil the secrets behind this captivating dish.

In this article, we have curated a collection of three distinct recipes that cater to various preferences and skill levels. Whether you're a seasoned hot pot enthusiast or a novice yearning to explore the depths of Sichuan cuisine, we have something for everyone. Dive into the classic Sichuan Hong Tang Lu recipe, where the heat from the chili peppers dances in perfect balance with the aromatic spices and numbing sensation of Sichuan peppercorns. For those who prefer a milder experience, the Mild Sichuan Hong Tang Lu recipe offers a gentler introduction to the world of Sichuan flavors, without compromising on taste. And for those seeking a unique twist, the Spicy Sichuan Hong Tang Lu recipe takes the heat up a notch, delivering an explosive flavor sensation that is sure to leave your taste buds craving more.

Here are our top 5 tried and tested recipes!

SPICY SICHUAN HOT POT [MILD BROTH RECIPE INCLUDED]

Spicy Sichuan Hot Pot [Mild Broth Recipe Included] image

Spicy Sichuan Hot Pot is made with a delicious Chinese spicy broth that simmers away while your guests can cook their own thin slices of meats, vegetables, noodles and anything they desire. Fun interactive communal dinner idea!

Provided by HWC Magazine

Categories Mains

Time 40m

Number Of Ingredients 48

Ingredients

1 diakon radish (peeled and cut into wedges)
8 oz baby corns (or corn on the cobs husked and cut in half)
8 oz mushrooms (we used enoki - optional)
2 cups baby bok choy (washed and prepped - optional)
2 cups green vegetables (we used bok choy)
2 cups napa cabbage (cut into cubes - optional)
Lotus root (optional)
Butternut squash (optional)
1/2 pound shrimp (optional)
12 oz beef (thin sliced)
6 oz tofu (firm cut into cubes - optional)
fish balls (optional)
fish (thin slices (optional))
8 oz rice noodles (we used dried shrimp noodles - optional)
Homemade Chinese Dumplings (optional)
1 tbsp oil (light flavored)
2 tbsp Sichuan peppercorns (or to taste)
8 Sichuan dried peppers (chopped or to taste (can substitute with other mild dried chili peppers or fresh chopped chilis to taste))
3 whole star anise
2 inch ginger (knob peeled and sliced)
1/3 cup orange peel (cut off orange peel off one orange (just the orange and not the yellow pith))
10-12 cups Chicken broth
5 dried mushrooms (we used shiitake)
1 diakon radish (peeled and sliced)
8 oz baby corns (or corn on the cob cut in half)
1 tbsp chili bean sauce
2 tbsp soy sauce (or to taste)
1 tbsp garlic chili oil (or to taste (optional))
4 green onions (chopped)
10-12 cups chicken broth (gluten free)
1 diakon radish (peeled and sliced thinly)
6 Chinese red dates (dried whole)
1/3 cup goji berries (dried also known as wolf berries)
3 garlic (peeled and bashed)
1 inch ginger (knob peeled and sliced)
6 shiitake mushrooms (dried)
8 oz baby corns (or corn on the cob husked and cut in half)
3 star anise (whole)
2 tbsp sesame oil
4 spring onions (chopped)
salt and white pepper (to taste)
2 tbsp soy sauce (or to taste)
Chopped bird chilies and soy sauce (optional)
Chopped garlic fried golden brown (optional)
Chinese picked vegetables (serves as a palate cleanser - optional)
Crushed chili, soy sauce, black Chinese vinegar and coriander (optional)
Sesame oil, scallions, garlic, chili oil and black Chinese vinegar (optional)
Oyster sauce, sesame oil, soy sauce, garlic, scallions (optional)

Steps:

Determine if your guests would like the hot and spicy or mild broth (I made one of each).

Nutrition Facts : ServingSize 8 g, Calories 255 kcal, Carbohydrate 16 g, Protein 20 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1629 mg, Fiber 4 g, Sugar 4 g

SICHUAN HOT POT

Sichuan Hot Pot image

Sichuan Hot pot is a great meal to make, especially during colder months. Learn how to assemble a spicy soup base and authentic Chinese Sichuan hot pot at home!

Provided by Judy

Categories Soups and Stocks

Time 1h10m

Number Of Ingredients 39

Ingredients

2 tablespoons oil
6 slices ginger
3-5 bay leaves
10 cloves garlic ((peeled))
1 cinnamon stick
5 star anise
10 cloves
1 tablespoon Sichuan peppercorns
12 whole dried red chilies
1 package spicy hot pot soup base
12-15 cups chicken stock
Soy sauce
Sacha sauce
Chili oil or paste
Chinese black vinegar ((or rice vinegar))
Sesame paste ((or peanut butter))
Sesame oil
Sesame seeds
Chopped peanuts
Chopped cilantro
Chopped scallions
Chopped garlic
Thinly shaved beef or lamb
Sliced chicken
Assorted fish balls ((you can buy these pre-made at Asian grocery stores))
Thinly sliced fish fillets ((tender white fish like tilapia or sea bass work well for this))
Tofu sheets
Firm tofu ((sliced))
Soy puffs ((fried tofu puffs))
Straw mushrooms
Shiitake mushrooms
Wood ear mushrooms
Fresh noodles
Glass noodles ((mung bean vermicelli))
Prepared frozen dumplings or wontons
Chinese rice cakes
Bok choy ((or choy sum))
Green leaf lettuce
Napa cabbage

Steps:

For the soup base:
In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you'll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
To make the dipping sauce, simply combine whatever mix of ingredients you like.
To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as you're cooking, add boiling water to the pot as needed. You can also serve rice with hot pot (we do), but it's not mandatory.

HOW TO MAKE HOT POT BROTH

How to Make Hot Pot Broth image

How to make hot pot soup base at home, two versions included.

Provided by Elaine

Categories Chinese

Time 50m

Number Of Ingredients 19

Ingredients

1 to mato (cut into wedges)
1 long green onion (cut the white part into small sections)
1 small bunch of bean sprouts
2 celery sections (cut into 1 inch sections)
half of a corn (cut into 2-3 cm thick pieces)
3 shiitake mushrooms (remove the ends)
3 L light stock
2 tsp. salt
3 tbsp. beef tallow
2-3 slices of ginger
4 long green onion sections
5-8 garlic cloves
3 L light stock
3 tbsp. Doubanjiang
3 tbsp. chopped chili pepper (糍粑辣椒)
1 tsp. Sichuan peppercorn
1 star anise
12 to 25 dried chili peppers (depending on how hot you want the soup base to be.)
1 tbsp. light soy sauce

Steps:

In a large pot with water, add chicken, pig bones, white peppercorn, long green onion and ginger. Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.
In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and load with 3 L light stock.
Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered please. Then transfer out and finely mashed.
Melt a beef tallow in a pot, fry ginger, scallion and cloves until aromatic.
Place in all the seasonings including doubanjiang, chopped red peppers and other seasonings (or a store bough package). Fry over slowest fire for 1-2 minutes until the oil turn red. Pour in light stock prepared previously and light soy sauce. Simmer for 15 minutes over slowest fire.

SPICY HOTPOT

Spicy Hotpot image

This is a mouth-tingling, numbing hotpot! The spicy soup stock base is a delicious broth in which fresh ingredients are poached - like a Chinese fondue. The Mandarin word for such a feast is 'Huo-guo', meaning 'hotpot', because all the ingredients are cooked in a hotpot! I love this kind of feast, it is easy to prepare, and is great for interaction with friends. All you need is an electric wok or fondue set up in the centre of the table and plenty of soup ladles and away you go. I had this dish in Chengdu in the middle of summer and it was fantastic. Be warned - this is extremely spicy.

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 31

Ingredients

2 tablespoons groundnut oil (peanut)
3 to 4 long dried Sichuan chiles or long dried chiles
2 ounces whole Sichuan peppercorns
1 tablespoon chile bean sauce*
1 tablespoon chile sauce
6 cups hot vegetable stock
2 star anise
6 dried Chinese mushrooms or 6 dried shiitake or porcini mushrooms
1 small handful dried orange peel or the zest of 1 orange
9 ounces chile oil
1 (1-inch) piece fresh ginger, peeled
2 medium red chiles, seeded and sliced
9 ounces (MSG free) fish balls
1 large spring onion, coarsely chopped
1 small handful Chinese cabbage leaves, sliced 1-inch thick
1 small handful deep-fried tofu
1 small handful fresh tofu, cut into 1-inch chunks
3 tablespoons black rice vinegar (recommended) or balsamic vinegar
3 tablespoons light soy sauce
1 red chile, seeded and finely chopped
1 egg yolk
1 tablespoon Oriental satay sauce* or barbeque sauce
1 tablespoon light soy sauce
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon finely sliced spring onions (green)
9 ounces (MSG-free) fish cake, sliced
Baby corn, as needed*
Raw lamb, thinly sliced, as needed
Raw prawns or shrimp, shelled and deveined, as needed
Firm tofu, cut into chunks, as needed
Enoki mushrooms, as needed

Steps:

For the soup base:
Heat a 3 1/2 pint capacity wok over a high heat, and add the groundnut oil. Stir-fry the chiles and Sichuan peppercorns until fragrant. Add the chile bean sauce, and chile sauce, then pour in the stock. Add the star anise, mushrooms, orange peel, chile oil, and ginger, and bring everything to a boil. Then, reduce the heat to medium-low, and simmer for 20 minutes. Ten minutes before serving, stir in the chiles.
For the hotpot:
Whilst the stock is simmering, divide all the fish balls, spring onions, cabbage, deep-fried tofu, and fresh tofu on 4 serving plates, cover with plastic wrap, and chill them in the refrigerator.
For the soy dipping sauce:
Combine the black vinegar, soy sauce, and chiles in a bowl, and set the sauce aside.
For the special dipping sauce:
Let each guest prepare their own Taiwanese dipping sauce at the table. In a small bowl, stir to combine, the egg yolk, satay sauce, cilantro, and spring onions.*
For the assembly:
To serve, arrange all the ingredients on the table. Transfer the soup base to an electric wok or fondue pot, and set it up in the center of the table. Let the guests help themselves, and cook the raw ingredients in the spicy broth. Serve with both dipping sauces.

PLAIN HOTPOT BROTH (SICHUAN) -- BAI TANG LU

Plain Hotpot Broth (Sichuan) -- Bai Tang Lu image

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Mongolian Hotpot With Chicken and Shrimp #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 multiple 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 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons shaoxing wine (substitute -- medium dry sherry)
3 quarts low sodium chicken broth
1/2 teaspoon salt (really, to taste)
1 tomatoes, ripe, halved
2 scallions, white part only, cut into 2-3 sections

Steps:

Place your wok on the stovetop under low heat/simmer.
In a separate bowl, pour in the chicken stock.
Add the wine and stir.
Season to taste with salt.
Put about 2 quarts of the stock/wine mix into the wok.
Just before you place the hotpot before your guests, add the tomato and scallions.
Enjoy!
=============== NOTE ================.
You will add the rest of the chicken stock to top up the hotpot as the meal progresses.

Nutrition Facts : Calories 123.1, Fat 4.4, SaturatedFat 1.3, Sodium 509.4, Carbohydrate 10.4, Fiber 0.6, Sugar 1.9, Protein 14.8

Tips:

Choose high-quality ingredients: The quality of your ingredients will greatly affect the taste of your hotpot broth. Use fresh, high-quality ingredients whenever possible.
Don't be afraid to adjust the ingredients to your liking: This recipe is a great starting point, but feel free to adjust the ingredients to suit your own taste. If you like your broth spicier, add more chili peppers. If you prefer a more savory broth, add more Sichuan peppercorns.
Take your time: Simmering the broth for a longer period of time will help to develop the flavors. Be patient and let the broth simmer for at least 1 hour, or even longer if you have time.
Serve the broth with a variety of dipping sauces: This will allow your guests to customize their own hotpot experience. Some popular dipping sauces include sesame sauce, soy sauce, and chili oil.

Conclusion:

Spicy hotpot broth is a delicious and flavorful dish that is perfect for a party or a special occasion. With its bold flavors and customizable options, it's sure to be a hit with your guests. So next time you're looking for a fun and easy way to impress your friends, give this recipe a try!