Sichuan hot pot

Ingredients

• chicken stock300ml
• Sichuan peppercorns5g
• dried chili peppers10g
• garlic, minced2 clove
• fresh ginger, sliced10g
• fermented bean paste (doubanjiang)15g
• thinly sliced beef100g
• thinly sliced lamb100g
• firm tofu, cubed50g
• napa cabbage, chopped100g
• shiitake mushrooms, sliced50g
• glass noodles50g
• sesame paste15ml
• soy sauce10ml
• chili oil5ml

Instructions

1. 1

   Step 1

   Prepare the broth by combining chicken stock, Sichuan peppercorns, dried chili peppers, garlic, ginger, and fermented bean paste in a pot and bring to a boil.

2. 2

   Step 2

   Simmer the broth on low heat for 20 minutes to allow flavors to meld.

3. 3

   Step 3

   Arrange thinly sliced beef, lamb, tofu, napa cabbage, mushrooms, and glass noodles on separate plates for dipping.

4. 4

   Step 4

   Heat the broth at the table using a portable burner and allow diners to cook their chosen ingredients in the simmering spicy broth.

5. 5

   Step 5

   Serve with dipping sauces made from sesame paste, soy sauce, garlic, and chili oil.

6. 6

   Step 6

   Adjust seasoning with salt or additional chili oil as desired during the meal.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Sichuan hot pot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.