Photograph of the finished Chongqing spicy hotpot

China · Lẩu cay Trùng Khánh

Chongqing spicy hotpot

1 hr 30 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sichuan-style bean paste Sichuan-style bean paste 120 g
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 60 g
  • Photograph of Sichuan peppercorns Sichuan peppercorns 32 g
  • Photograph of Pork fat Pork fat 120 g
  • Photograph of Fermented black beans Fermented black beans 40 g
  • Photograph of Ginger Ginger 32 g
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Cinnamon Cinnamon 2 bars
  • Photograph of Cinnamon and star anise Cinnamon and star anise 8
  • Photograph of Cardamom Cardamom 4 g
  • Photograph of Chicken broth Chicken broth 1.6 l
  • Photograph of Shaoxing Wine Shaoxing Wine 40 ml
  • Photograph of Beef Beef 400 g
  • Photograph of Tofu Tofu 240 g
  • Photograph of Chinese cabbage Chinese cabbage 320 g
  • Photograph of Mushrooms Mushrooms 200 g
  • Photograph of Glass noodles Glass noodles 120 g
  • Photograph of Spring onion Spring onion 4 sprigs

Method

  1. 1 Soak dried Sichuan chili peppers in hot water for 15 minutes, then coarsely grind them into chili paste.
  2. 2 Melt the pork fat, then sauté the fermented soybean paste, black beans, ginger, and garlic over low heat for 15 minutes until the oil turns dark red.
  3. 3 Add the crushed chili peppers, Sichuan peppercorns, cinnamon, star anise, and cardamom and stir-fry for another 5 minutes to release all the flavors.
  4. 4 Pour in chicken broth and Shaoxing wine, bring to a boil, then simmer gently for 20 minutes to allow the broth to develop a rich flavor.
  5. 5 Arrange the thinly sliced beef, tofu, Chinese cabbage, mushrooms, and vermicelli noodles on plates around the pot.
  6. 6 Dip each ingredient into the boiling hot pot; the beef is only dipped for 15 seconds before being removed and dipped in sesame garlic oil.

With an appliance

  • Oven 2 hr 4 min

    Replace step 4: cover the hot pot and place it on the middle rack of the oven at 170 degrees for 22 minutes; the cooking time is almost the same as on a stovetop, but the flavors are evenly distributed, less oil splatters, and you don't need to constantly monitor the heat. When eating, you can still transfer it to the stovetop for dipping.

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