Main courses
Sichuan hot pot at home
A shared table meal where thin pieces of meat and vegetables are cooked in a hot, spicy broth. The hotness of the broth can be adjusted.
60 minDifficulty: medium
Servings in this printout: 4
Ingredients
Servings
- 1 l beef or chicken broth
- 2 tbsp neutral oil
- 2 tbsp doubanjiang chili paste
- 2 piece a clove of garlicin slices
- 1 tbsp gingerin slices
- 1 tsp sichuan pepper
- 1 piece cinnamon stick
- 2 piece star anise
- 300 g beefvery thinly sliced
- 200 g firm tofudiced
- 200 g button mushroomshalved
- 200 g Chinese cabbagein strips
- 150 g noodlesto be cooked
- 2 piece spring onionsfor dipping sauce
Method
- Heat the oil in a pot. Fry the chili paste, garlic, ginger, Sichuan pepper, cinnamon and star anise for a minute.
- Pour the stock into the pot and bring to a boil. Simmer on low heat for 20 minutes. If desired, strain the whole spices.
- Pour the stock into a heat-resistant pot suitable for use at the table. Keep it simmering on a hob or a tabletop hot-pot cooker designed for cooking food.
- Add small portions of meat, tofu, mushrooms and cabbage to the broth. Cook the meat all over and the vegetables until soft.
- Cook the noodles in the stock according to the packet instructions. Finely chop the spring onions and divide between small dipping bowls. Add a little boiling stock from the pot to each bowl. Serve immediately as a dip for the cooked food.
Nutrition per serving
Nutrition values have not been calculated for this recipe.
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- beef or chicken broth · Suitable nutrition data was unavailable for this ingredient or product.
- noodles · Suitable nutrition data was unavailable for this ingredient or product.
Notes
- At the table, use separate tongs for raw meat and chopsticks for cooked food. The broth should not be left to boil unattended.