A spicy and fragrant red broth, garnished with melting meats and vegetables, for a convivial and fiery Chinese hot pot worthy of the alleys of Chengdu.
Ingredients
- 3 tbsp vegetable oil
- 20 g fresh ginger
- 6 cloves fresh garlic
- 15 g whole dried chilies
- 3 tbsp chili bean paste (doubanjiang)
- 1 tbsp whole Sichuan peppercorns
- 1.5 l chicken broth
- 4 tbsp chili oil
- 8 tbsp soy sauce
- 4 tbsp black rice vinegar
- 1 bunch fresh cilantro
- 400 g Chinese hot pot beef (thinly sliced)
- 1 piece Napa cabbage
- 200 g enoki mushrooms
- 150 g rice vermicelli
Method
- Prepare the spicy base by heating the oil and sautéing the ginger, garlic, and dried chilies until their aromas are released.
- Stir in the chili bean paste and fry until the oil turns red, then add the Sichuan peppercorns to release their fragrance.
- Pour in the chicken broth, bring to a boil, then lower the heat and let simmer while the flavors develop.
- Meanwhile, prepare the dipping sauces by dividing the chili oil, soy sauce, black vinegar, minced garlic, and chopped cilantro among individual bowls.
- Harmoniously arrange the sliced beef, Napa cabbage, mushrooms, and vermicelli on serving platters.
- Place the pot on a portable stove in the center of the table, maintaining a constant simmer.
- Plunge the raw ingredients into the boiling broth according to their cooking times, then dip them in the sauce before eating.
Nutrition
Per serving
- Energy
- 620.5 kcal
- Protein
- 32.56 g
- Carbohydrate
- 42.78 g
- Fat
- 35.84 g
- Fibre
- 5.67 g
- Calcium
- 63.47 mg
- Iron
- 1.39 mg
- Magnesium
- 43.51 mg
