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.

Beijing Style Spicy Sichuan Hotpot (四川火锅)

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

  1. Prepare the ingredients by slicing the meat, chopping the vegetables, and soaking the mung bean noodles in water.
  2. Heat the vegetable oil in a hotpot and sauté the garlic, ginger, and green onions.
  3. Add the chicken broth, water, and spicy hotpot base to the pot and bring to a boil.
  4. Add the meat, vegetables, and tofu skin to the hotpot and cook until everything is tender.
  5. 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