SICHUAN HOTPOT!
Steps:
- Prep Time: 30 hours Cook Time: 3 hours Serving Size: 4-6 Ingredients Instructions 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. 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. 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.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. Notes The recipe is for half of a 12 inch special pot. Adjust the amount accordingly.
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Rohan White
[email protected]Will definitely try this!
Zachary Mcconico
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Deshi Boyes
[email protected]Great recipe! ?
CELEBRITY COUPLES NEWS UGANDA
[email protected]Overall, I really enjoyed this Sichuan hotpot recipe. It's a delicious and versatile dish that's perfect for any occasion.
Danyelle Dunn
[email protected]The dipping sauces are a must-have! They add an extra layer of flavor and richness to the hotpot.
Mardaymootoo Kisnamah
[email protected]I love the variety of ingredients that you can use in this hotpot. It's a great way to experiment with different flavors and textures.
Johnson Stanley David
[email protected]This hotpot is perfect for a party! It's a great way to get people together and share a delicious meal.
Yeasin Yeasin
[email protected]I'm not a huge fan of spicy food, but I still enjoyed this hotpot. The broth was flavorful and the vegetables were cooked perfectly.
Shakeel Shah
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The end result is a delicious and authentic Sichuan hotpot.
Ar Badon
[email protected]The broth was a bit too oily for my taste, but the flavor was still good. Next time I'll try using less oil.
Keilani Devora
[email protected]This hotpot is a great way to use up leftover vegetables. I had a bunch of random veggies in my fridge, and I just threw them all in the pot. It turned out great!
Meer Hamza
[email protected]The instructions were clear and easy to follow, even for a beginner like me. I was able to make this dish without any problems, and it turned out perfectly.
Kaleb Slate
[email protected]I love how customizable this recipe is. I was able to adjust the spice level to my liking and add in my favorite vegetables and proteins. The end result was a hotpot that was both delicious and satisfying.
Naeem hasan
[email protected]This Sichuan hotpot recipe was an absolute hit! The broth was incredibly flavorful and had just the right amount of spice. The vegetables and tofu cooked perfectly, and the dipping sauces added an extra layer of flavor. It was a great way to bring fr