Ingredients
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1 green onions
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1 ginger
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10 garlic clove
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20 dried red pepper
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2 tablespoons Sichuan peppercorns
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4 star anise
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3 slices vanilla
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4 bay leaves
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5 clove
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1 teaspoon cumin seeds
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3 amomum tsao-ko
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8 soup stockwith chili oil
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Side dish
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1 bean curd
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1 rice vermicelli
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1/2 cabbage
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4 fresh shiitake mushroom
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1 Enoki mushroom
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1 potatoes
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1 sweet potatos
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3 shrimp
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seasoning
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4 tablespoons beef tallow
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3 tablespoons cooking wine
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2 tablespoons Doubanjiang (broad bean paste)
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2 tablespoons salt
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2 tablespoons sugar
Directions
Tips
1. Spicy and hot makes Sichuan hot pot special. Add more Sichuan pepper to bring to flavor and taste.
2. Fry board bean paste until red oil come out, it help soup become more spicy and aromatic.
3. You can use pork bone soup with chili oil. It has better taste than chicken soup or adding chicken powder.
Steps
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1
Done
20 minutes
|
Soak tofu in salt water for 20 minutes and dice into 1cm thick pieces. Soak rice vermicelli in cold water and cut it into strips. Remove the stem of cabbage, wash and cut in half. |
|
2
Done
5 minutes
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Wash shiitake mushroom and cut into 4 pieces. Remove the root of Enoki mushroom, wash and clean. Peel and slice potatoes and sweet potatoes. |
|
3
Done
5 minutes
|
Peel onion, ginger, garlic. Mince all of them into small pieces, set aside. |
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4
Done
5 minutes
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Add beef tallow to the pot. Preheat the oil and fry minced ginger, onions, garlic and other ingredients over low heat. |
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5
Done
5 minutes
|
When red pepper color change, add cooking wine and board bean paste, stir-fry for 2 minutes. |
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6
Done
5 minutes
|
Pour into the soup, season with salt and sugar. When serving, bring to a boil, then blanch every ingredient you love. |
