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Spicy Sichuan Hot Pot [Mild Broth Recipe Included] Healthy World Cuisine
Instructions. For the soup base: In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant. Add the ground spices from Step 1 to the pot, along with their soaking liquid. Add the rock sugar. Stir to combine and let the mixture gently simmer over low for another 10 to 15 minutes, allowing some of the liquid to cook off. Pour in 5 cups of stock and bring the soup to a boil. Add in the chili powder and Sichuan peppercorn, fry together for about ~1 minute. Add in the laozao fermented rice and Liaojiu aka Shaoxing wine, fry for another minute or so. For the hot pot:Transfer the finished base into your hot pot vessel. Add in the stock, bring to a boil, and then add in the remaining seasoning. Remove the pan from the heat and let cool for 10 to 20 minutes (or longer if you have a non-heat proof blender). Add the cooled hot pot base mixture to the blender. Make sure the lid's air vent is open. Start from a low speed, gradually raising to medium-high speed, blending until the oil is emulsified, about 1 minute.
Sichuan Hot Pot Authentic, Fiery, and Spicy The Woks of Life
Add minced chili paste from step 1, chili bean paste, fermented black soybeans and ground chilies and cook for a couple minutes. Pour in 2 quarts stock and bring to a boil. Add spices from step 2 (with their water), wine, Chinese black cardamom, sugar and MSG or mushroom powder if using. Enoki mushrooms (slice 1/2-1 inch of the base off, and separate the larger bundle of enoki into smaller more manageable bundles. Cook until wilted; cook time: 30-45 seconds) Wood ears (soak to reconstitute, rinse any dirt or sand off, and remove any woody ends; cook time: 2-3 minutes) First blanch the lotus root and cauliflower for 2 to 3 minutes, until al dente. Then blanch the bok choy, enoki mushrooms and wood ear mushrooms for 30 seconds to 1 minute, until just starting to turn soft. To cook the mala dry pot: Heat 1 tablespoon of the oil in a large skillet over medium heat. Combine all of the broth ingredients in a large induction-compatible pot. Bring the soup to a boil on a portable induction cooktop. Meanwhile, mix together all of the dipping sauce ingredients in a small sharing bowl. Once the hot pot broth is simmering, add the cilantro and some scallions for additional soup flavor.
Spicy Sichuan Hot Pot [Mild Broth Recipe Included] Healthy World Cuisine
Cook's Note before staring. Light stock or basic stock should be prepared as a larger amount. For example, if your pot can hold 3L water, prepare at least 5L stock. During the eating process, reload the stock when the liquid is lowered. For spicy hot pot, add a small drop of vinegar can make the spices milder. Instructions. Phase 1 - Start with the soup base. Add ginger and oil to a wok over medium heat and cook for around a minute until fully caramelized. Next come the whole garlic cloves, cinnamon stick, bay leaves, star anise, and cloves. Cook for 2 minutes until aromatic.
The recipe features a spicy and flavourful broth made with Sichuan peppercorns. In this video, we'll show you how to make a delicious Sichuan hot pot at home. Slice meats and fish. Prepare vegetables, tofu, dumplings, noodles, mushrooms, etc. and place on serving plates on your table. Gather up cooking chop sticks, tongs, strainers to cook your ingredients. Make the hot pot dipping sauce and place in individual little containers for each person.
Sichuan Hot Pot Authentic, Fiery, and Spicy The Woks of Life
Step 1: Put the Pot in the portable stove and start adding the water and bring to a boil for 20 minutes. Once, the water is boiling. Add Sichuan Hotpot Base, let it boil for another 5 minutes until all the spices are dissolved in the water. 2. Cut the chicken into large chunks. Clean chicken chunks, and pig bones. Break the ginger and cut scallion into large sections. Prepare a pot or wok with enough water (at least 4 L), add ginger, scallion, 8-10 white peppercorn, chicken and pig bones. Skin any floats on the surface and keep the soup clean.
