Spicy Hotpot Broth Sichuan Food

HOW TO MAKE HOT POT BROTH

Steps:

• In a large pot with water, add chicken, pig bones, white peppercorn, long green onion and ginger. Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.
• In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and load with 3 L light stock.
• Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered please. Then transfer out and finely mashed.
• Melt a beef tallow in a pot, fry ginger, scallion and cloves until aromatic.
• Place in all the seasonings including doubanjiang, chopped red peppers and other seasonings (or a store bough package). Fry over slowest fire for 1-2 minutes until the oil turn red. Pour in light stock prepared previously and light soy sauce. Simmer for 15 minutes over slowest fire.

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 HOTPOT BROTH (SICHUAN) -- HONG TANG LU

Steps:

• Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using either a mortar and pestle or a food processor.
• Wash the ginger and cut it into slices about the thickness of a coin.
• Using a scissors, snip the chiles into 1 inch sections and remove the seeds.
• Heat 3 tbs of the oil in a wok over a medium flame so it's hot but not smoking.
• Stir fry the chiles to flavor the oil; you want the oil to sizzle around the chiles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside.
• Rinse out and dry the wok, the put on a simmer/low heat.
• Add the rest of the oil and the beef drippings.
• Once the drippings have melted completely, turn up the heat to medium.
• When the oils just begin to smoke (around 250-300 degreesF), add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds).
• The paste should NOT burn; if necessary either move the wok off the heat or turn the heat down to let the paste sizzle in the oil.
• When the oil has reddened, add the black bean mash and the ginger.
• Stir fry until they also are fragrant.
• Add about 1 1/2 quarts of the beef stock and bring to a boil.
• When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and (optional) the glutinous rice wine.
• Salt to taste.
• Add the chiles and the Sichuan pepper (adjust the quantity depending on how "hot and numbing" you want it) leave the broth to simmer for 15-20 minutes.
• You are now ready to use this to dip ingredients to cook.
• =============== NOTE ================.
• You will add the rest of the chicken stock to top up the hotpot as the meal progresses.

SPICY HOTPOT

Steps:

• For the soup base:
• Heat a 3 1/2 pint capacity wok over a high heat, and add the groundnut oil. Stir-fry the chiles and Sichuan peppercorns until fragrant. Add the chile bean sauce, and chile sauce, then pour in the stock. Add the star anise, mushrooms, orange peel, chile oil, and ginger, and bring everything to a boil. Then, reduce the heat to medium-low, and simmer for 20 minutes. Ten minutes before serving, stir in the chiles.
• For the hotpot:
• Whilst the stock is simmering, divide all the fish balls, spring onions, cabbage, deep-fried tofu, and fresh tofu on 4 serving plates, cover with plastic wrap, and chill them in the refrigerator.
• For the soy dipping sauce:
• Combine the black vinegar, soy sauce, and chiles in a bowl, and set the sauce aside.
• For the special dipping sauce:
• Let each guest prepare their own Taiwanese dipping sauce at the table. In a small bowl, stir to combine, the egg yolk, satay sauce, cilantro, and spring onions.*
• For the assembly:
• To serve, arrange all the ingredients on the table. Transfer the soup base to an electric wok or fondue pot, and set it up in the center of the table. Let the guests help themselves, and cook the raw ingredients in the spicy broth. Serve with both dipping sauces.

PLAIN HOTPOT BROTH (SICHUAN) -- BAI TANG LU

Steps:

• Place your wok on the stovetop under low heat/simmer.
• In a separate bowl, pour in the chicken stock.
• Add the wine and stir.
• Season to taste with salt.
• Put about 2 quarts of the stock/wine mix into the wok.
• Just before you place the hotpot before your guests, add the tomato and scallions.
• Enjoy!
• =============== NOTE ================.
• You will add the rest of the chicken stock to top up the hotpot as the meal progresses.