Spicy Sichuan Hotpot (麻辣川味火锅)

麻辣川味火锅 (Spicy Sichuan Hotpot) is a popular and flavorful dish in Hong Kong cuisine. It is known for its spicy and numbing flavors, making it a perfect choice for a cozy gathering with friends and family.

Spicy Sichuan Hotpot (麻辣川味火锅)

Ingredients

  • 500g thinly sliced beef
  • 300g fresh mushrooms
  • 200g tofu, cut into cubes
  • 150g napa cabbage, chopped
  • 100g enoki mushrooms
  • 100g glass noodles
  • 4 cups chicken or beef broth
  • 4 cloves garlic, minced
  • 3 green onions, chopped
  • 2 tbsp Sichuan peppercorns
  • 2 tbsp chili bean paste
  • 2 tbsp soy sauce
  • 1 tbsp Chinese cooking wine
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1 tsp ground white pepper

Instructions

  1. In a large pot, bring the chicken or beef broth to a boil.
  2. Add the Sichuan peppercorns, chili bean paste, soy sauce, Chinese cooking wine, and sugar to the pot. Simmer for 10 minutes.
  3. Add the garlic, green onions, and tofu to the pot. Cook for 5 minutes.
  4. Add the beef, mushrooms, napa cabbage, and enoki mushrooms to the pot. Cook for another 5 minutes.
  5. Add the glass noodles and cook for 3-5 minutes until everything is cooked through.
  6. Stir in the sesame oil and ground white pepper. Adjust seasoning to taste.

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
25g
Protein
20g
Fat
15g

Supplies

Large pot Serving bowls Serving spoons

Tools

Chopping board Knife Tongs Ladle

Serving suggestions

Serve the 麻辣川味火锅 with a side of steamed rice or mantou (Chinese steamed buns) for a complete meal.

Tips & tricks

For an authentic experience, consider using a divided hotpot to enjoy both spicy and non-spicy broth at the same time.

Cost

$25