Sichuan Spicy Hot Pot
"Found and completely ADORED from http://yireservation.com, this recipe is not mine. I have been looking for this recipe for years now and finally, it's here for your enjoyment. Re-posted so that the Food.com community can enjoy it and the nutrition facts would be available :)"
photo by Sweet Tortellini
- Ready In:
- 3hrs 30mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
For the stock
- 907.18 907.18 g pork or 907.18 g chicken bones, -or-
- chicken or beef bouillon
- 3 slice fresh ginger
- 2 scallions
- 3 bay leaves
- 3785.0 ml water
-
For Aged-spicy paste
- 44.37 ml szechuan spicy bean paste
- 5 dried chilies, soaked until soft
- 4 slice ginger
- 4 garlic cloves
- 118.29 ml cooking wine (medium sherry)
- 14.79 ml rock sugar
- 3 star anise
- 14.79 ml szechuan peppercorn
- 1 black cardamom pod
- 4 green cardamoms
- 2 sand ginger
- 1 piece cinnamon stick
- 3 slice dried licorice
- 14.79 ml fennel seed
directions
- Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Bring to boil then simmer for 3 hours. Alternatively, season with the bouillon of your choice to skip the 3 hours of boiling bones.
- To make the aged-spicy paste, chop the Szechuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat.
- Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste.
- Enjoy the spicy goodness!
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RECIPE SUBMITTED BY
I cook at home, at friends' houses even at other people's parties! I'm not so good at baking, unless the instructions are explicit and 100% correct. I rarely deviate, it seems to me that baking is harder to get right. Give me a stovetop, gas or electric, a grill, a portable propane stove or even a campfire and I'll make your tastebuds soar!
