Chinese Shrimp flavor Hot Pot Base Recipe

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Ingredients

Adjust Servings:
10 garlic clove
1 ginger
green onions
6 shrimp
2 tablespoons fresh red chili
5g Sichuan pepper
6 bowls soup stock
Side Dishes
1/2 cabbage
5 spinach
4 shiitake mushroom
soybean sprout
500g sliced lamb
Seasoning
6 tablespoons oil
Doubanjiang (broad bean paste)
2 tablespoons Hoisin sauce
1 tablespoon chili garlic sauce
2 tablespoons oyster sauce
1 tablespoon cooking wine
1 teaspoon sugar

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Chinese Shrimp flavor Hot Pot Base Recipe

Features:
  • Simmering
Cuisine:

We want the hot pot base to have a yummy shrimp flavor without any fishy taste. To achieve the taste, we fried Sichuan pepper, garlic, ginger, cooking wine, and other seasonings to make a strong aroma. Then pour into soup stock and fresh shrimp to add a flavourful taste. When enjoying the hot pot, only shrimp taste, and a perfect combined seasoning soup taste.

  • 45 minutes
  • Serves 2
  • Easy

Ingredients

  • Side Dishes

  • Seasoning

Directions

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Tips

1. Use bone soup as the soup stock to achieve the best taste. Or you can use chicken bone soup instead. Using chicken powder is OK but has a fresh aroma.

2. Crushed Sichuan pepper is not hot spicy. It only adds aroma to the soup and helps to cover all fishy smell of the seafood. No worries if you want to add more.

3. Beef rolls, meatballs, turnip, and fried bean curd are the best ingredients for this hot pot.

Steps

1
Done
5 minutes

Peel garlic and ginger, wash and clean. Remove the stem of green onions, chopped into small pieces, then rinse and clean. 

2
Done
5 minutes

Remove the shrimp’s sand vein. Remove the stem of cabbage and spinach. Wash and clean.

3
Done
5 minutes

Remove pedicle from the shiitake mushroom. Wash and clean soybean sprout. 

4
Done
5 minutes

Add 2 tablespoons cooking oil. Fry Sichuan pepper over low heat until aromatic. Remove from heat and allow to cool. Crush into small pieces.

5
Done
5 minutes

Add 4 tablespoons of cooking oil to the wok. When the oil is hot, fry minced garlic over low heat until fragrant. 

6
Done
5 minutes

Add fresh red pepper to stir-fry. Add crushed Sichuan pepper and broad bean paste to mix well. 

7
Done
5 minutes

Add Hoisin sauce, garlic chili sauce, oyster sauce, cooking wine, sugar for seasoning. Stir-fry until aromatic add chopped green onions and minced ginger. 

8
Done
5 minutes

Pour soup stock into the pot. Add the fresh shrimp and bring to a boil over high heat. The shrimp hot pot base is ready.

9
Done
5 minutes

When enjoying hot pot, bring the hot pot base to a boil. Then enjoy with other hot pot ingredients.

Miquell Wood

The best thing about cooking is creative. That’s why I love it.

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