Spicy Hot Pot Recipes

SICHUAN HOT POT

Steps:

• For the soup base:
• In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
• Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the chicken stock. Bring to a boil and transfer to the pot you'll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
• To make the dipping sauce, simply combine whatever mix of ingredients you like.
• To assemble the hotpot, simply plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce. As the water evaporates as you're cooking, add boiling water to the pot as needed. You can also serve rice with hot pot (we do), but it's not mandatory.

SPICY SICHUAN HOT POT [MILD BROTH RECIPE INCLUDED]

Steps:

• Determine if your guests would like the hot and spicy or mild broth (I made one of each).

SICHUAN SPICY HOT POT

Steps:

• 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!

SPICY HOT POT

Steps:

• Prepare all raw materials
• Take out the chicken wings in advance
• Marinate the chicken wings 1 hour in advance. Marinating ingredients: green onion, ginger, garlic, 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce. No need to add salt, the saltiness of light soy sauce and oyster sauce is enough
• Wash the fungus and remove the root
• The lotus root slices are peeled and sliced, and the larger slices are cut in half
• Peel the green bamboo shoots and cut into strips
• Broccoli and cauliflower break into small flowers
• Tofu skin cut into strips
• Shiitake mushrooms cut into 4 petals
• Remove the roots of enoki mushroom and wash
• Coriander cut into sections
• Blanched fungus
• Blanching broccoli and cauliflower
• Marinated chicken wings fried
• Deep-fry the chicken wings and remove them
• Prawns are fried
• Fry the prawns and fish out
• Fried lotus root slices
• Shiitake mushrooms over fried
• Remove when deep-fried shiitake mushrooms to slightly yellow
• After preparing all the ingredients, prepare the sauté pan, because there is a lot of oil in the bottom material, and the ingredients have been oiled, so there is no need to put too much oil in the stir-fry.
• After pouring the oil in the wok to heat up, put the peppercorns in it and sauté
• Add the spicy and spicy sauce to the bottom of the pot and fry to get the fragrance, add ginger and garlic, stir fry, add light soy sauce and a little sugar
• Pour all the prepared ingredients into the pot
• Stir-fry on medium heat, until the ingredients are not blanched and deep-fried.
• Add lantern pepper
• Put the coriander in the pan to enhance the flavor and color
• Just install it

HOMEMADE SPICY HOT SAUCE

Steps:

• Cut habanero and serrano peppers in half; discard stems and seeds. In a bowl, combine arbol chiles and enough boiling water to cover. Let stand, covered, 10 minutes; drain., Meanwhile, in a well-ventilated area, fill a 6-qt. stockpot three-quarters with water; bring to a boil. Add carrots, onion and garlic. Return to a boil; cook until soft, 20-22 minutes. Remove with a slotted spoon to a bowl. Add peppers to stockpot; return to a boil. Boil 1 minute; drain. Place water, vinegar, lime juice, salt and pepper in a blender. Add vegetables; cover and process until smooth. Return to stockpot; bring to a boil., Carefully ladle mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.