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Sichuan hot pot, also known as “huo guo” in Chinese, is a beloved traditional dish originating from the Sichuan province in China. Renowned for its fiery and intense flavors, Sichuan hot pot is a communal dining experience that involves cooking various ingredients in a simmering pot of spicy broth at the center of the table.
In this guide, we will explore how to recreate the authentic and delicious Sichuan hot pot experience, following the Chinese standard. We will guide you through the process of making the spicy hot pot broth from scratch, selecting the right ingredients, and providing tips for achieving the perfect balance of flavors.
Whether you are a spice enthusiast or simply looking to embark on a culinary adventure, learning how to make Sichuan hot pot will reward your taste buds with a symphony of bold and complex flavors. So, get ready to dive into the world of Sichuan cuisine and discover the secrets behind mastering this iconic Chinese dish.
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.
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
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
200g greens or mushrooms
100g egg noodles
Condiments: Chili sauce, soy sauce, satay
– 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.
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.
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.
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.
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.
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.
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.
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.
Dishes with the pungent aroma of typical Chinese flavors along with nutritious side dishes, will make your taste buds remember forever.
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!
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In conclusion, making delicious and spicy Sichuan hot pot with Chinese standard requires a combination of carefully selected ingredients, precise cooking techniques, and an understanding of the balance between different flavors. Sichuan cuisine is renowned for its bold and complex flavors, and the hot pot is a perfect embodiment of this culinary tradition.
To achieve an authentic Sichuan hot pot, it is important to start with high-quality ingredients. Choose fresh and tender meats such as thinly sliced beef or lamb, and opt for locally sourced vegetables to enhance the overall taste. Traditional Sichuan hot pot ingredients such as lotus root, mushrooms, tofu, and bean sprouts can add richness and variety to your hot pot.
The key to the distinctive spiciness of Sichuan hot pot lies in the carefully selected chili peppers and Sichuan peppercorns. The combination of these two ingredients creates a unique numbing and spicy sensation on the palate. For an authentic touch, you can consider making your own chili oil with dried chili peppers and Sichuan peppercorns, as it adds depth and complexity to the hot pot broth.
Speaking of the hot pot broth, it is essential to achieve a flavorful and well-balanced base. A traditional Sichuan hot pot broth typically consists of a combination of ingredients such as chicken or vegetable stock, garlic, ginger, Chinese cooking wine, soy sauce, and various aromatic spices. You can adjust the level of spiciness by adding more or less chili peppers and Sichuan peppercorns, according to your taste preference.
While preparing the hot pot, it is crucial to handle the ingredients and cook them in a systematic manner. Start by adding the meat slices, followed by the vegetables and tofu, to make sure they are cooked just right. It is recommended to cook the ingredients for only a short period, as Sichuan hot pot aims to retain the natural textures and flavors of the ingredients.
To enhance the overall dining experience, you can also prepare some traditional Sichuan hot pot dipping sauces. A common combination includes soy sauce, vinegar, minced garlic, sesame oil, and chopped cilantro. These sauces can complement the hot pot ingredients and enhance their flavors.
Achieving the Chinese standard in making Sichuan hot pot requires practice and an understanding of the traditional flavors. By carefully selecting ingredients, properly preparing the hot pot broth, and cooking the ingredients with precision, one can successfully recreate the delicious and spicy Sichuan hot pot that is cherished across China and enjoyed by countless food enthusiasts worldwide. So, dive into the world of Sichuan cuisine, and savor the bold, spicy, and unforgettable flavors of a truly authentic Sichuan hot pot.
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