Sichuan Spicy Hot Pot Recipe

Name: Sichuan Spicy Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the stock; 2 2 lbs pork or 2 lbs chicken bones, -or-; chicken or beef bouillon; 3 slices fresh ginger; 2 scallions; 3 bay leaves; 1 gallon water; For Aged-spicy paste; 3 tablespoons szechuan spicy bean paste; 5 dried chilies, soaked until soft; 4 slices ginger; 4 garlic cloves; 1/2 cup cooking wine (medium sherry); 1 tablespoon rock sugar; 3 star anise; 1 tablespoon szechuan peppercorn; 1 black cardamom pod; 4 green cardamoms; 2 sand ginger; 1 piece cinnamon stick; 3 slices dried licorice; 1 tablespoon fennel seed

Servings: persons

For the stock
2 2 lbs pork or 2 lbs chicken bones, -or-
chicken or beef bouillon
3 slices fresh ginger
2 scallions
3 bay leaves
1 gallon water
For Aged-spicy paste
3 tablespoons szechuan spicy bean paste
5 dried chilies, soaked until soft
4 slices ginger
4 garlic cloves
1/2 cup cooking wine (medium sherry)
1 tablespoon rock sugar
3 star anise
1 tablespoon szechuan peppercorn
1 black cardamom pod
4 green cardamoms
2 sand ginger
1 piece cinnamon stick
3 slices dried licorice
1 tablespoon fennel seed

1
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.
2
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.
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.
4
Enjoy the spicy goodness!

472

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 22 ingredients. The key ingredients include: For the stock, 2 2 lbs pork or 2 lbs chicken bones, -or-, chicken or beef bouillon, 3 slices fresh ginger, and more.

Yes, Sichuan Spicy Hot Pot falls under the Meat & Poultry 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 Spicy Hot Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions