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.
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
- In a large pot, bring the chicken or beef broth to a boil.
- Add the Sichuan peppercorns, chili bean paste, soy sauce, Chinese cooking wine, and sugar to the pot. Simmer for 10 minutes.
- Add the garlic, green onions, and tofu to the pot. Cook for 5 minutes.
- Add the beef, mushrooms, napa cabbage, and enoki mushrooms to the pot. Cook for another 5 minutes.
- Add the glass noodles and cook for 3-5 minutes until everything is cooked through.
- 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