Chinese Two Tastes Hot Pot Base

Name: Chinese Two Tastes Hot Pot Base
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 2
Cuisine: China
Ingredients: scallions: 1; ginger: 1; dried red pepper: 10; fermented soybeans: 1 tablespoon; bone soup: 10 bowls; chicken; fresh shrimp; sliced lamb: 500g; Enoki mushroom; fishballs; black fungus: 5; tofu skin: 1; tofu: 1; lotus root: 1; potatoes: 1; lettuce: 1; oil: 4 tablespoons; Doubanjiang (broad bean paste): 2 tablespoons; chili sauce (Lao Gan Ma): 2 tablespoons; white sugar: 1 teaspoon; white pepper powder: 1 teaspoon; sesame oil: 4 tablespoons; cooking wine: 1 tablespoon

Features:

Cuisine:

China

Chinese Two Tastes Hot Pot Base is popular everywhere in China. It is designed for both spicy lover and non-spicy lover. To achieve the perfect balance, we used board bean paste (Doubanjiang) and Lao Gan Ma chili sauce as the main ingredients for spicy hot pot. On the other hand, we opted to chicken meat, garlic, and ginger to make the primary taste for plain hot pot base. It’s easy, fast and suitable for everyone.

100 minutes
Serves 2
Easy

Ingredients

1 scallions
1 ginger
10 dried red pepper
1 tablespoon fermented soybeans
10 bowls bone soup
chicken
fresh shrimp
Side Dishes
500g sliced lamb
Enoki mushroom
fishballs
5 black fungus
1 tofu skin
1 tofu
1 lotus root
1 potatoes
1 lettuce
seasoning
4 tablespoons oil
2 tablespoons Doubanjiang (broad bean paste)
2 tablespoons chili sauce (Lao Gan Ma)
Lao Gan Ma
1 teaspoon white sugar
1 teaspoon white pepper powder
4 tablespoons sesame oil
1 tablespoon cooking wine

Directions

Tips

1. Spicy hot pot base needs a lot of oil. Besides cooking oil, you can add chili oil to boost the favor.

2. For the spicy hot pot base, adding fried red pepper can enhance the strong chili taste. So prepare fried red pepper in advanced.

3. For plain hot pot base, pork bones soup is the best. Or you can use chicken bone soup instead. Do not mix the chicken powder with hot water, because it cannot make soup taste enhanced so that the food ingredient will have less taste.

Steps

1 Done 5 minutes	Wash scallion and ginger, cut into slices. Wash dried chilies and cut into strips.
2 Done 5 minutes	Add 2 tablespoons oil to wok. Fry dried chili over low heat until fragrant. Set aside.
3 Done 5 minutes	Add another 2 tablespoons oil, to fry board bean paste (Doubanjiang), Lao Gan Ma chili sauce and the half of scallion and ginger slices. Fry until fragrant.
4 Done 5 minutes	Then pour into 4 bowls of bone soup. Add sugar, white pepper powder, sesame oil, cooking wine to make the hot soup.
5 Done 5 minutes	Bring to a boil, then pour the hot soup into the spicy soup pot.
6 Done 5 minutes	Add fried chili and stir well. The spicy soup base is done.
7 Done 5 minutes	Use another pot, add oil to stir-fry scallion, ginger and chicken pieces. Add shrimp to stir-fry, season with cooking wine.
8 Done 60 minutes	Then pour into 6 bowls of bone soup, stir in salt. Bring to a boil. Skim floating foam. Stew over low heat for 30 minutes.
9 Done 5 minutes	Pour the bone soup into the other part of the pot and stir well. The plain hot pot soup base is ready to serve.