Sichuan Hotpot! Recipe

Name: Sichuan Hotpot!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Aged-spicy paste (adjust to your own spiciness); 3 tbsp Sichuan Spicy Bean Paste; 5 Dried chili, soaked until soft.; 1 tbsp Chinese Black Bean; 4 slice Ginger, 4 glove Garlic; 1/2 cup Cooking Wine; 1tbsp Rock Sugar; Dry Spices: 3 star anise, 1tbsp Sichuan Peppercorn, 1 black cardamom, 4 green cardamom, 2 sand ginger, 1 piece cinnamon stick, 3 slice liquorice, and 1 tbsp fennel seeds; For the stock; 2 lb Beef or Pork or Chicken bones.; 3 slice Ginger; 2 Scallion; 3 Bay leaf; 1 gallon water

Servings: persons

For Aged-spicy paste (adjust to your own spiciness)
3 tbsp Sichuan Spicy Bean Paste
5 Dried chili, soaked until soft.
1 tbsp Chinese Black Bean
4 slice Ginger, 4 glove Garlic
1/2 cup Cooking Wine
1tbsp Rock Sugar
Dry Spices: 3 star anise, 1tbsp Sichuan Peppercorn, 1 black cardamom, 4 green cardamom, 2 sand ginger, 1 piece cinnamon stick, 3 slice liquorice, and 1 tbsp fennel seeds
For the stock
2 lb Beef or Pork or Chicken bones.
3 slice Ginger
2 Scallion
3 Bay leaf
1 gallon water

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Ingredients
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Instructions
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1.Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Broil and simmer for 3 hours. Can be made in advance.
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2.The aged spicy paste is the soul of Sichuan hot pot (and is guarded by restaurant owners as top secret but today you'll get it for free ?). I recommend making this in advance. To make the aged-spicy paste: chop the Sichuan 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. This is your aged-spicy taste and can be made in advance.
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3.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.
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4.To make the special peanut butter sesame dipping sauce, combine the peanut butter, sesame paste, and fermented bean curd. Mix into a paste. Add oyster sauce, sugar, chopped chive flower and mix well.
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Notes
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The recipe is for half of a 12 inch special pot. Adjust the amount accordingly.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For Aged-spicy paste (adjust to your own spiciness), 3 tbsp Sichuan Spicy Bean Paste, 5 Dried chili, soaked until soft., 1 tbsp Chinese Black Bean, and more.

Yes, Sichuan Hotpot! falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sichuan Hotpot!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions