Beijing Style Spicy Sichuan Hotpot (四川火锅)
四川火锅 (Beijing Style Spicy Sichuan Hotpot) is a popular dish in Beijing cuisine, known for its spicy and flavorful broth.
Ingredients
- 500g thinly sliced beef
- 300g lamb slices
- 500g napa cabbage
- 200g enoki mushrooms
- 150g tofu skin
- 150g mung bean noodles
- 100g sliced lotus root
- 100g Chinese yam
- 100g black fungus
- 4 cups chicken broth
- 4 cups water
- 1 cup spicy hotpot base
- 4 cloves garlic, minced
- 2 green onions, chopped
- 1 piece ginger, sliced
- 1 tbsp vegetable oil
- Salt to taste
Instructions
- Prepare the ingredients by slicing the meat, chopping the vegetables, and soaking the mung bean noodles in water.
- Heat the vegetable oil in a hotpot and sauté the garlic, ginger, and green onions.
- Add the chicken broth, water, and spicy hotpot base to the pot and bring to a boil.
- Add the meat, vegetables, and tofu skin to the hotpot and cook until everything is tender.
- Season with salt to taste and serve the hotpot with mung bean noodles.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Hotpot Portable gas stove Serving bowls and chopsticks
Tools
Knife Cutting board Soup ladle Tongs
Serving suggestions
Serve the hotpot with a side of steamed rice and a variety of dipping sauces.
Tips & tricks
Adjust the level of spiciness by adding more or less of the spicy hotpot base according to your preference.
Cost
$30