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Chinese Chitterlings Hot Pot Base Recipe

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Ingredients

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	500g chitterlings
	1 scallions
	1 piece ginger
	2 tablespoons vegetable oil
	2 tablespoons beef tallow
	1 tablespoon lard
	10 dried chili peppers
	6.5 bowls chicken soup
	spices
	1 teaspoon sesame oil
	1 tablespoon garlic paste
	seasoning
	2 tablespoons Doubanjiang (broad bean paste)
	1 tablespoon fermented soya beans
	5 pieces crystal sugar
	2 teaspoon white sugar
	1 teaspoon Sichuan pepper powder
	1 teaspoon salt
	2 tablespoons Sichuan peppercorn oil
	1 tablespoon cooking wine

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Chinese Chitterlings Hot Pot Base Recipe

Features:

Cuisine:

China

To make a juicy and spicy chitterling hot pot, we optioned to use broad bean paste and Sichuan pepper oil as a spicy enhancer. We started with cleaning and blanching chitterlings. Then fry all seasonings and spice until aromatic. After adding chicken soup, we braised chitterlings with sugar to balance the strong salty and spicy taste. When it’s done, the taste is fortified with a light sweet taste.

45 minutes
Serves 2
Easy

Ingredients

500g chitterlings
1 scallions
1 piece ginger
2 tablespoons vegetable oil
2 tablespoons beef tallow
1 tablespoon lard
10 dried chili peppers
6.5 bowls chicken soup
spices
1 teaspoon sesame oil
1 tablespoon garlic paste
seasoning
2 tablespoons Doubanjiang (broad bean paste)
1 tablespoon fermented soya beans
5 pieces crystal sugar
2 teaspoon white sugar
1 teaspoon Sichuan pepper powder
1 teaspoon salt
2 tablespoons Sichuan peppercorn oil
1 tablespoon cooking wine

Directions

Tips

1. When fermented soya bean and broad bean paste, use low heat only or the paste would be burnt.

2. Make sure the chitterlings are blanched and cleaned. This is the key to make hot pot aromatic without bad smell.

3. This hot pot is the best fit for spicy lovers. Or you can add more white pepper powder instead if you dislike spicy.

Steps

1 Done 5 minutes	Wash and cut the scallion into strips. Use the white part of scallion only. Rinse and cut ginger into slices.
2 Done 5 minutes	Rub chitterlings with salt and vinegar repeatedly. Wash until no mucus, no bad odor.
3 Done 5 minutes	Put chitterlings and the half of the scallion strips into boiling water. Blanch for 2 minutes. Remove from heat and drain.
4 Done 5 minutes	Cut chitterlings into 4-5 strips. Set aside.
5 Done 5 minutes	Add vegetable oil, beef tallow and lord into the pot. Add dried red chilis and stir-fry over low heat until fragrant.
6 Done 5 minutes	Add Pixian Doubanjiang (broad bean paste), fermented soya beans, scallion strips, and ginger. Fry over low heat until aromatic.
7 Done 5 minutes	Add chicken stock, then add chitterlings and cook until medium-well.
8 Done 5 minutes	Add crystal sugar, white sugar, Sichuan pepper powder, Sichuan pepper oil and cooking wine for seasoning.
9 Done 5 minutes	Turn to high heat and bring to a boil. Ser as hot pot and braise other hot pot ingredients.