Sichuan-Style Hot Pot (川味火锅)
川味火锅 (Sichuan-Style Hot Pot) is a popular Chinese Islamic Cuisine dish known for its spicy and flavorful broth, accompanied by a variety of fresh ingredients.
Ingredients
- 500g thinly sliced lamb or beef
- 200g enoki mushrooms
- 150g tofu, cut into cubes
- 150g Chinese cabbage, sliced
- 100g mung bean noodles
- 4 cloves garlic, minced
- 3 green onions, chopped
- 2 tbsp Sichuan peppercorns
- 2 tbsp chili bean paste
- 1 tbsp soy sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp sugar
- 1 tsp sesame oil
- 8 cups chicken or beef broth
Instructions
- In a large pot, heat the chicken or beef broth over medium heat.
- Add the Sichuan peppercorns, chili bean paste, soy sauce, Chinese cooking wine, and sugar to the broth. Simmer for 10 minutes.
- Add the garlic, green onions, and tofu to the broth. Simmer for another 10 minutes.
- Add the lamb or beef, enoki mushrooms, Chinese cabbage, and mung bean noodles to the pot. Cook for 5-7 minutes until the meat is cooked through and the vegetables are tender.
- Stir in the sesame oil and adjust the seasoning if needed.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Large pot Chopping board Knife Stovetop
Tools
Tongs Ladle Serving bowls
Serving suggestions
Serve the Sichuan-Style Hot Pot with steamed rice and a side of pickled vegetables.
Tips & tricks
For an authentic Sichuan flavor, adjust the level of spiciness by adding more or less chili bean paste according to your preference.
Cost
$20