Chinese Salted Pork Hot Pot Base Recipe

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Ingredients

Adjust Servings:
2 potatoes
1 garlic bolt
1 ginger
5 garlic clove
salted pork
1 tablespoon Sichuan pepper
Food Material
cabbage slices
mushroom slices
rice vermicelli
Seasoning
1 tablespoon cooking oil
2 tablespoons salt
2 teaspoons sugar
1 tablespoons cooking wine
1 tablespoon light soy sauce
2 tablespoons chili garlic sauce
7 bowl bone soup

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Chinese Salted Pork Hot Pot Base Recipe

Features:
  • Simmering
Cuisine:

To make a perfect salted meat flavor hot pot, we fried salted pork until oil comes out to fortify the aroma during simmering. Instead of simmering all ingredients, we make a normal stir-fried salted pork dishes first by adding and garlic chili sauce and pepper. Then pour bone soup to absorb salted pork and allow salted pork diffuse its smoked aroma over the soup base.

  • 45 minutes
  • Serves 2
  • Easy

Ingredients

  • Food Material

  • Seasoning

Directions

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Tips

1. Add dried red pepper when stir fry if you love spicy hot pot.

2. Light soy sauce is for coloring, do not add too much. If the taste is not strong, add more salt or chicken powder.

3. Make fry salted meat until oil comes out, otherwise, the soup has less salted pork taste.

4. Use smoked, salted pork to add a special smoked flavor.

Steps

1
Done
5 minutes

Peel, wash and slice potatoes. Wash garlic bolt and cut into strips. And set aside.

2
Done
5 minutes

Wash and slice ginger. Peel garlic, wash and crush the garlic. Set aside.

3
Done
5 minutes

Wash, slice salted pork and set aside.

4
Done
5 minutes

Add 1 tablespoon cooking oil to the pot. Fry salted pork over low heat until oil comes out.

5
Done
5 minutes

Add ginger slices, garlic cloves, Sichuan pepper to stir-fry over low heat until fragrant.

6
Done
5 minutes

Pour in cooking wine and light soy sauce. Add garlic chili sauce and stir well.

7
Done
5 minutes

Pour into the bone soup, bring to a boil over high heat.

8
Done
5 minutes

Season with salt and sugar, stir well. Stew for 5 minutes.

9
Done
5 minutes

Add the garlic bolt and potato slices. Stew for another 5 minutes. Serve.

Susan Lu

I'm a professionally trained baker/pastry chef and also, as a friend would say, an intrepid eater.

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