How to make delicious and spicy Sichuan hot pot with Chinese standard

Sichuan hotpot is quite sophisticated, but the taste of hot pot is loved by both Chinese and Vietnamese. The spiciness of the hot pot dish comes not only from chili but also from pepper, pepper powder and the signature dipping sauce. Let’s go to the kitchen and prepare delicious Chinese dishes.

Prepare
180 Minutes Processing
60 Minutes For
4-6 people eat

Ingredients for Sichuan Hot Pot

Portion of broth

• 200g chicken bones
• 200g pork bones
• 150g Carnation full-fat milk (three-cotton milk)
• 50g condensed milk
• 50g roasted sesame
• 20g pilot wine
• 60g Sichuan Sauce
• 2g Sichuan pepper
• 20g ginger
• 5g anise
• 3g cinnamon tree
• 15g dried chili
• 10g cinnamon chili powder
• Seasoning: Alum sugar, salt, chicken powder, monosodium glutamate, red vinegar, chili oil, ketchup vinegar, sesame paste, peanut butter, chili powder, cooking oil, red onion, garlic

Side dishes

• 500g shrimp
• 500g squid
• 200g greens or mushrooms
• 50g tofu
• 100g egg noodles
• Condiments: Chili sauce, soy sauce, satay

Good tip

– To choose fresh shrimp, should choose those with transparent outer shell, shrimp legs and head are still attached to the body and firm flesh. Do not buy the ones that are dark in color and have a rancid smell because these are shrimps that have been stored for a long time.

– To choose fresh squid, choose the ones that still see the pupils clearly in the eyes, the meat is firm and elastic, the tentacles of the squid are still full and sticky.

– The typical spices of Sichuan hot pot you can buy at Chinese spice shops.

Ingredients for Sichuan Hot Pot

How to make Sichuan hot pot

Step 1Process materials

Pork bones, chicken bones when bought, washed and chopped. Put the pot on the stove, add about 2 liters of water and bring to a boil, add 1 teaspoon of salt to the pot, then blanch the pork bones and chicken bones in boiling water and rinse with cold water to make them cleaner.

Process materials

Step 2Cooking broth

Put the pot on the stove, put in the pot about 2-3 liters of water to cook the broth. When the water boils, drop in the blanched chicken and pork bones, add 4-5 pieces of sliced ginger and simmer the bones for about 1 hour and 30 minutes to get the broth.

After stewing, you take out the bones and filter the broth through a sieve, taking about 2.5 liters of broth. Then you rinse the stewed pot and pour the broth back into the pot.

Cooking broth

Step 3Prepare hot pot seasoning

Flavoring : You put in a bowl ½ teaspoon of Sichuan pepper, 3 cinnamon sticks, 3 star anise flowers, 1 tablespoon dried chili, 2 tablespoons chili powder, cinnamon, 2 tablespoons Sichuan soy sauce and mix well.

Prepare hot pot seasoning

Put the pan on the stove, turn the heat on medium to heat the pan and add 2 cups of cooking oil. Add the garlic and sauté until the garlic is golden, then take it out. Add the onions to the pan while the pan is still hot and remove from the pan when the onions are golden brown.

Sauté onion, garlic

Step 4Cooking Szechuan Sauce

Put the pan on the stove and add 1 cup of oil. When the cooking oil is hot, add 2 tablespoons of shallot and minced garlic and saute until fragrant, add the flavorings mixed above and stir gently. When you have a scent, you add the flavoring part to the pre-measured pot of broth.

Prepare 1 tablespoon of salt, 2 tablespoons of chicken powder, 2 tablespoons of monosodium glutamate, 1 tablespoon of rock sugar, 1 teaspoon of chili sauce and pour into the hot pot.

Cooking Szechuan Sauce

Step 6Make dipping sauce

In a bowl, add 2 tablespoons of peanut butter, 2 tablespoons of ketchup vinegar, 1.5 tablespoons of sesame paste, 1.5 tablespoons of condensed milk, 1 cup of triple milk, 1 tablespoon of salt and 1 cup of bone broth and stir well.

Put the pot on the stove and turn on low heat, add the dipping sauce mixture and stir well with your hands so that the ingredients are dissolved . Cook until the mixture boils and thickens slightly, then turn off the heat and scoop out into a bowl.

Make dipping sauce

Step 7Finished product

When eating, you can put the broth in a pot on the mini gas stove and add 1 tablespoon of chili oil, 2 tablespoons of red vinegar, 1 tablespoon of pilot wine, fried onions, fried garlic, and 1 tablespoon of roasted sesame. Next, you put satay and soy sauce in a bowl for dipping.

To eat with hot pot, you dip the prepared ingredients including vegetables, mushrooms, seafood into the hot pot until cooked and dipped with the prepared sauce.

Presentation of hot pot dish

Enjoy

Dishes with the pungent aroma of typical Chinese flavors along with nutritious side dishes, will make your taste buds remember forever.

Sichuan hot pot with Chinese style

You may not know: Sichuan hot pot also known as Ma La Huo Guo originated in China. Sichuan hot pot appeared for the first time in the Dao Quang years of the Qing dynasty (the period from 1821 to 1851). According to many studies and tests by culinary scientists, the place marking the birth of Sichuan hot pot is on the banks of the Yangtze River. Specifically, Bai Tieu Me of Tu Thanh Lo Chau. Starting from that simple dish on the banks of the Yangtze River, today China’s Sichuan hot pot is loved by many classes and has become so popular that later, not only workers but also officials and businessmen. or reporters all take eating hot pot as an elegant and luxurious pleasure.

The article has provided information on how to make standard Chinese Sichuan hot pot. Hope you successfully make this dish and treat your family to the weekend!

Explore more:

• How to make cool soy milk hot pot
• How to cook delicious beef satay hot pot
• How to cook sweet and sour chicken hotpot in the right way

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