Best 4 Spicy Hotpot Broth Sichuan Hong Tang Lu Recipes

Sichuan Hong Tang Lu, also known as the spicy hotpot broth, is a popular and flavorful dish originating from the Sichuan province of China. If you're looking to recreate this tantalizing dish at home, you've come to the right place. This article will guide you through selecting the freshest ingredients, preparing the essential spices, and combining them in the perfect ratio to achieve an authentic and delectable Sichuan Hong Tang Lu. So, let's dive right in and explore the culinary journey to create this fiery and aromatic broth.

Let's cook with our recipes!

SPICY SICHUAN HOT POT [MILD BROTH RECIPE INCLUDED]

Spicy Sichuan Hot Pot [Mild Broth Recipe Included] image

Spicy Sichuan Hot Pot is made with a delicious Chinese spicy broth that simmers away while your guests can cook their own thin slices of meats, vegetables, noodles and anything they desire. Fun interactive communal dinner idea!

Provided by HWC Magazine

Categories Mains

Time 40m

Number Of Ingredients 48

Ingredients

1 diakon radish (peeled and cut into wedges)
8 oz baby corns (or corn on the cobs husked and cut in half)
8 oz mushrooms (we used enoki - optional)
2 cups baby bok choy (washed and prepped - optional)
2 cups green vegetables (we used bok choy)
2 cups napa cabbage (cut into cubes - optional)
Lotus root (optional)
Butternut squash (optional)
1/2 pound shrimp (optional)
12 oz beef (thin sliced)
6 oz tofu (firm cut into cubes - optional)
fish balls (optional)
fish (thin slices (optional))
8 oz rice noodles (we used dried shrimp noodles - optional)
Homemade Chinese Dumplings (optional)
1 tbsp oil (light flavored)
2 tbsp Sichuan peppercorns (or to taste)
8 Sichuan dried peppers (chopped or to taste (can substitute with other mild dried chili peppers or fresh chopped chilis to taste))
3 whole star anise
2 inch ginger (knob peeled and sliced)
1/3 cup orange peel (cut off orange peel off one orange (just the orange and not the yellow pith))
10-12 cups Chicken broth
5 dried mushrooms (we used shiitake)
1 diakon radish (peeled and sliced)
8 oz baby corns (or corn on the cob cut in half)
1 tbsp chili bean sauce
2 tbsp soy sauce (or to taste)
1 tbsp garlic chili oil (or to taste (optional))
4 green onions (chopped)
10-12 cups chicken broth (gluten free)
1 diakon radish (peeled and sliced thinly)
6 Chinese red dates (dried whole)
1/3 cup goji berries (dried also known as wolf berries)
3 garlic (peeled and bashed)
1 inch ginger (knob peeled and sliced)
6 shiitake mushrooms (dried)
8 oz baby corns (or corn on the cob husked and cut in half)
3 star anise (whole)
2 tbsp sesame oil
4 spring onions (chopped)
salt and white pepper (to taste)
2 tbsp soy sauce (or to taste)
Chopped bird chilies and soy sauce (optional)
Chopped garlic fried golden brown (optional)
Chinese picked vegetables (serves as a palate cleanser - optional)
Crushed chili, soy sauce, black Chinese vinegar and coriander (optional)
Sesame oil, scallions, garlic, chili oil and black Chinese vinegar (optional)
Oyster sauce, sesame oil, soy sauce, garlic, scallions (optional)

Steps:

Determine if your guests would like the hot and spicy or mild broth (I made one of each).

Nutrition Facts : ServingSize 8 g, Calories 255 kcal, Carbohydrate 16 g, Protein 20 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1629 mg, Fiber 4 g, Sugar 4 g

SPICY HOTPOT BROTH (SICHUAN) -- HONG TANG LU

Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu image

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Recipe #327359 #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!!

Provided by Gandalf The White

Categories Stocks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup fermented black beans
1/3 cup shaoxing wine (substitute ( medium dry sherry)
3 inches fresh ginger, unpeeled
1/4 cup dried hot red chili pepper (Sichuanese preferred)
1/2 cup peanut oil (substitute ( vegetable oil, any high smoke point oil)
2/3 cup dripping (original recipe (beef or lard)
1/2 cup szechuan hot bean sauce
3 quarts beef stock
1 tablespoon rock sugar
1/3 cup sichuanese fermented glutinous rice wine (optional)
1/2 teaspoon salt (really, to taste)
1 teaspoon szechwan pepper, whole

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

Spicy Hotpot image

This is a mouth-tingling, numbing hotpot! The spicy soup stock base is a delicious broth in which fresh ingredients are poached - like a Chinese fondue. The Mandarin word for such a feast is 'Huo-guo', meaning 'hotpot', because all the ingredients are cooked in a hotpot! I love this kind of feast, it is easy to prepare, and is great for interaction with friends. All you need is an electric wok or fondue set up in the centre of the table and plenty of soup ladles and away you go. I had this dish in Chengdu in the middle of summer and it was fantastic. Be warned - this is extremely spicy.

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 31

Ingredients

2 tablespoons groundnut oil (peanut)
3 to 4 long dried Sichuan chiles or long dried chiles
2 ounces whole Sichuan peppercorns
1 tablespoon chile bean sauce*
1 tablespoon chile sauce
6 cups hot vegetable stock
2 star anise
6 dried Chinese mushrooms or 6 dried shiitake or porcini mushrooms
1 small handful dried orange peel or the zest of 1 orange
9 ounces chile oil
1 (1-inch) piece fresh ginger, peeled
2 medium red chiles, seeded and sliced
9 ounces (MSG free) fish balls
1 large spring onion, coarsely chopped
1 small handful Chinese cabbage leaves, sliced 1-inch thick
1 small handful deep-fried tofu
1 small handful fresh tofu, cut into 1-inch chunks
3 tablespoons black rice vinegar (recommended) or balsamic vinegar
3 tablespoons light soy sauce
1 red chile, seeded and finely chopped
1 egg yolk
1 tablespoon Oriental satay sauce* or barbeque sauce
1 tablespoon light soy sauce
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon finely sliced spring onions (green)
9 ounces (MSG-free) fish cake, sliced
Baby corn, as needed*
Raw lamb, thinly sliced, as needed
Raw prawns or shrimp, shelled and deveined, as needed
Firm tofu, cut into chunks, as needed
Enoki mushrooms, as needed

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

Plain Hotpot Broth (Sichuan) -- Bai Tang Lu image

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Mongolian Hotpot With Chicken and Shrimp #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or multiple broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!!

Provided by Gandalf The White

Categories Stocks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons shaoxing wine (substitute -- medium dry sherry)
3 quarts low sodium chicken broth
1/2 teaspoon salt (really, to taste)
1 tomatoes, ripe, halved
2 scallions, white part only, cut into 2-3 sections

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.

Nutrition Facts : Calories 123.1, Fat 4.4, SaturatedFat 1.3, Sodium 509.4, Carbohydrate 10.4, Fiber 0.6, Sugar 1.9, Protein 14.8

Tips:

Use fresh and high-quality ingredients: This will make a big difference in the flavor of your soup.
Don't be afraid to experiment with different spices: Sichuan peppercorns, chili peppers, and ginger are all essential ingredients in this soup, but you can also add other spices to your taste.
Simmer the soup for a long time: This will allow the flavors to develop and deepen.
Serve the soup with plenty of toppings: Noodles, vegetables, and meat are all popular choices.
Enjoy the soup while it's hot! Sichuan hotpot is best eaten when it's piping hot.

Conclusion:

Sichuan hotpot is a delicious and flavorful soup that's perfect for a cold winter day or a special occasion. With its bold flavors and customizable toppings, it's a dish that everyone will enjoy. So next time you're looking for a new and exciting soup recipe, give Sichuan hotpot a try. You won't be disappointed!