Ingredients
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1 green onions
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1 ginger
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1 garlic
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2 tablespoons Sichuan peppercorns
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2 dry red peppers
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Side dishes
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10 shrimp
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250g beef tripe
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1/2 cabbage
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1 sausage
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1 cucumber
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1 lotus root
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seasoning
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2 tablespoons oil
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3 tablespoons Doubanjiang (broad bean paste)
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2 tablespoons cooking wine
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1 teaspoon salt
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1 teaspoon sugar
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5 bowls soup stock
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1/2 teaspoon white pepper powder
Directions
Tips
1. To make the soup more flavourful, add more Sichuan pepper to stir-fry. The authentic taste is a last-long hot taste.
2. Sugar can balance the salty taste. Thus add some chicken powder to enhance the soup taste, especially you need to blanch sliced lamb or beef later.
3. Shrimp is for adding soup flavor. It won’t be tender after a long-time simmering. When the hot pot base is done, you can blanch extra shrimp for eating.
Steps
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1
Done
5 minutes
|
Remove the root of green onions. Peel ginger and mince into pieces. Peel garlic and cut into slices. Set aside. |
|
2
Done
5 minutes
|
Remove the stem of cabbage, tear into pieces. Wash and cut the cucumber into 4cm strips. Wash, peel and cut lotus root into 0.3cm thin slices. |
|
3
Done
5 minutes
|
Remove shrimp sand vein, wash and clean. |
|
4
Done
5 minutes
|
Add oil to the wok and fry broad bean paste until red oil come up. |
|
5
Done
5 minutes
|
Add Sichuan pepper to stir-fry evenly. |
|
6
Done
5 minutes
|
Add onion, ginger, garlic, and red pepper, stir-fry for 1-2 minutes. Pour into soup stock. |
|
7
Done
5 minutes
|
Season with rice wine, salt, sugar, and white pepper powder. |
|
8
Done
5 minutes
|
Add shrimps into the pot, bring to a boil. Simmer until shrimp color changed. Serve and enjoy hot pot with other ingredients. |
