Photograph of the finished Chongqing hot pot

China · Lẩu bơ bò Trùng Khánh chín ngăn

Chongqing hot pot

2 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tallow Tallow 8.5 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 32
  • Photograph of Sichuan peppercorns Sichuan peppercorns 1.1 oz
  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 7.1 oz
  • Photograph of Beef tripe Beef tripe 1.1 lb
  • Photograph of Dried bean curd skin (fuzhu) Dried bean curd skin (fuzhu) 5.6 oz
  • Photograph of Pork belly Pork belly 14.1 oz
  • Photograph of Chinese cabbage Chinese cabbage 1.3 lb
  • Photograph of Cinnamon and star anise Cinnamon and star anise 8
  • Photograph of Ginger Ginger 2.1 oz

Method

  1. 1 Melt the beef fat, then roast the soybean paste, dried chili peppers, Sichuan peppercorns, cinnamon, star anise, and ginger in it for 40 minutes over the lowest heat.
  2. 2 Frying for a full 40 minutes is crucial for the oil to turn red, clear, and fragrant with a spicy kick, not bitter or burnt. This is the key to a delicious Chongqing-style hot pot.
  3. 3 Pour 1.2 liters of broth into a nine-compartment pot, each compartment maintaining a different temperature and level of spiciness.
  4. 4 Prepare the beef tripe by rubbing it with salt and rinsing it several times, then cut it into bite-sized pieces.
  5. 5 Dip the beef tripe for exactly 12 seconds in the middle compartment with the strongest boiling water, while the bean curd skin and Chinese cabbage should be dipped in the outer compartment with milder boiling water.

With an appliance

  • Oven 2 hr

    Replace step 1: put beef fat, bean paste, chili peppers, Sichuan peppercorns, cinnamon, star anise, and ginger into an uncovered pot, bake on the middle rack of a 140-degree oven for 40 minutes, stirring every 10 minutes; keep step 3 the same and only pour in the broth after the oil has turned red.

Start cooking