SPICY Sichuan Hot Pot Base Recipe (with Beef Tallow)
Hi Everyone! Thank you so much for stopping by my channel! I grew up in Sichuan Chengdu and I love sharing the recipes from my hometown because they are so amazing and I think everyone should try it! Who doesn't love hot pot? Especially the weather is getting cold now and hot pot just sounds so warming and fun! This traditional Sichuan hot pot base recipe will give you a hot, spicy and aromatic soup, absolutely essential for your hot pot party! We use beef tallow in Sichuan to make the red soup of hot pot and the soup base will solidify in the fridge. So it's super easy to store away the hot pot base and melt it whenever you want it!
It can not only be used for making hot pot, but also for dishes such as Gan Guo (dry pot), Ma La Xiang Guo, or Ma La Tang! I hope you give it a try and tag me on social media if you recreated it!
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Ingredients (I linked some of the ingredients I personally use):
* 100 g dried chilies about 4 cups (
* 3 tbsp Sichuan pepper red, green or a mixture of both (
* 4 tbsp Shaoxing wine(
* 500 g beef tallow (aka beef dripping, you can substitute, see 05:51) (
* 1 star anise (
* 2 small pieces cassia cinnamon (
* 2 bay leaves(
* 1 Chinese black cardamom optional (
* 10 White cardamom (
* 5g Fennel seeds (
* 1/2 onion sliced
* 5 stalks scallions cut into sections
* 1 handful cilantro
* 1 large piece ginger (sliced)
* 50 g Sichuan chilli bean paste about ½ cup (
* 1 tbsp fermented black beans rinsed and coarsely chopped (
* 1 tbsp rock sugar (
Instructions
1. First prepare about 100g of dry chili. Take out about 9 chilies for garnish later. Cut the chilies into sections and shake out the seeds. The purpose of this step is to release the seeds so the hot pot base is not too spicy. You can use a strainer to shake out even more seeds from the peppers.
2. Add boiling hot water to the chilies. Soak for 20 - 30 minutes.
3. While waiting, prepare the aromatics. Wash the cilantro to remove any dirt. Cut in half. Slice one large piece of peeled ginger. Slice half an onion. Chop green onion into sections.
4. Prepare other ingredients: 1 tbsp of Fermented black soybeans, a half cup of Doubanjiang, 1 tbsp of rock sugar, 3 tbsp Sichuan peppercorn, 10 white cardamom, 1 black cardamom, 1 star anise, 2 pieces of Chinese cinnamon, two bay leaves and 5 g of fennel seeds.
5. Drain the chilies. Add to a food processor. Blend until they become a coarse paste. You can also chop up the chilies with a knife or use a mortar and pestle.
6. Add shaoxing wine to the spice mix and Sichuan peppercorn. Mix well so everything is covered by the liquid. The purpose of shaoxing wine is to release the flavor of spices and prevent overcooking.
7. Add beef tallow to a wok or large pot. Turn on the heat to melt tallow completely. Drop in the aromatics. Slowly fry for about 10-15 minutes until the aromatics start to brown. Take out the aromatics with a strainer. Reduce heat to low or turn off the heat during this step to prevent overheating.
8. Gently put in the chili paste and stir. Add in the spices. Remember to drain the cooking wine before putting them in. Cook on low heat for 10 minutes.
9. Add Sichuan Doubanjiang and fermented black beans. Simmer for 8 minutes while gently stirring from time to time to avoid sticking to the bottom.
10. Add Sichuan peppercorn and sugar. Cook for 2 more minutes.
11. Turn off the heat and let cool for a while.
12. Pour the oil, along with the solid content, into a heat resistant container. Stir to even out the mixture. Add the bayleaf and leftover dried chilies for garnishing. They’ll float on the surface.
13. After leaving in the fridge for 24 hours, the hot pot base is fully solidified. Cut the solidified soup base into four small blocks. You can now store the leftover soup base blocks for 2 weeks in the fridge or up to 6 months in the freezer.
chapters:
0:00 Intro
0:24 Prepare ingredients
3:25 Cooking Hot Pot Base
5:15 Pour in a container
5:51 Q&A and Additional Tips
6:34 Cut Hot Pot Base
6:59 Sign Off
Want more delicious bites? Check out my other videos:
Shui Zhu Yu (Sichuan Boiled Fish):
Spicy Lao Gan Ma Chili Crisp:
Lao Gan Ma Recipe:
Authentic Mapo Tofu from Sichuan:
Sichuan Baby Taro Chicken Stew:
Sichuan Green Beans Stir Fry:
#hotpot #sichuan #chinesefood #tallow
Homemade Spicy Hot Pot Flavor Base Recipe
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The weather in GZ is getting colder and colder lately. Now it is the best time for hot pot. If you want to make a good hot pot, you need a good hot pot soup base. In this video, I will show you how to make a spicy numbing hot pot soup base.
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**INGREDIENTS FOR GROUND SPICES**
- 4 pieces of bay leaves [香叶] [Amazon Link:
- 3 pieces of star anise [八角] [Amazon Link:
- 6 pieces of white cardamom [白豆蔻] [Amazon Link:
- 1 big stock of cinnamon, use scissors to cut it small [桂皮]
- 1 tsp of clove [丁香] [Amazon Link:
- 2 tbsp of Gancao [甘草] [Amazon Link:
- 1/3 cup of Sichuan peppercorn [花椒] [Amazon Link:
- 1 tbsp of fennel seed [茴香] [Amazon link:
- 1 tbsp of cumin seed [孜然] [Amazon Link:
- 1/3 cup of chili flake [辣椒粉] [Amazon Link:
**INGREDIENTS FOR CHILI BLENDS**
- 1.5 cup of red chilies [美人椒]
- 3/4 cup of garlic
- 1/2 cup of ginger
- 1/3 cup of face heaven chilies [朝天椒]
**OTHERS**
- 1 cup of Dou ban Jiang [豆瓣酱] [Amazon Link:
- 1/3 cup of spicy fermented soybean paste [香辣豆豉酱] [Amazon Link:
- 1 tbsp of sugar
- 1 tbsp of salt
- 5 cup of canola oil + 1 cup of lard
**STEP BY STEP**
- Grind all the dry spices into powder (4 pieces of bay leaves, 3 pieces of star anise, 6 pieces of cardamom, 1 big stock of cinnamon, 2 tbsp of Gancao, 1/3 cup of Sichuan peppercorn)
- Put the spice powder in a bowl, then add in 1 tbsp of fennel seed, 1 tbsp of cumin seed, 1/3 cup of chili flake. Mix everything together until well combined.
- Besides the dried ingredients. You also need to grind some wet ingredients (1.5 cups of red chili Mei ren jiao, 3/4 cup of garlic, 1/2 cup of ginger, 1/3 cups of face heaven chili)
- Put the chili mixture and the ground spices in the wok. Add 1 cup of Dou ban Jiang, 1/3 cup of fermented soybean paste. Stir this on low heat until well combined. Add 1 tbsp of sugar and 1 tbsp of salt, keep mixing everything.
- At the same time, get another pot. Heat up 5 cups of canola oil and 1 cup of lard. Traditionally this is done with pure beef tallow. But I don’t like that much animal fat so I just did a little change. You can use pure canola oil, it is fine. Bring the oil to 350 degrees Fahrenheit.
- Then pour the hot oil into the wok. You should see it is bubbling a lot. That will wake up most of the flavor. And be careful, it is safer to do it in batches.
- Let it cook on low heat for about 20 minutes. Turn off the heat and wait until it cools down to room temperature.
- This is my recommendation for making the spicy hot pot: 2 cups of base + 8 to 10 cups of chicken broth. This recipe is enough for you to make 3 hot pot.
- You can save the base in the freezer for 1.5 months.
Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
...and if you've read this far, might as well subscribe. More recipes coming soon =)
Gok Wan's Shows How To Make Chinese Hot Pot At Home! | Gok Wan's Easy Asian
Chinese hot pot is the perfect main star of any dinner party. This dish has been a beloved staple in Asia for hundreds of years and Gok will teach you how to make it right at home!
From season 3 episode 3.
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Hot pot for weight loss
HOT POT FOR WEIGHT LOSS ????
If you're in a calorie deficit, then hot pot is an amazing low calorie way to get easy protein in, make you full, and it tastes amazing!
You can find these hot pot soup bases at most asian grocery stores and I think they're literally close to 0 calories (as long as you don't drink all of the soup haha) and there is heaps of flavours to choose from.
And when it comes to buying the ingredients, I just buy lean sliced beef, and I buy all my vegetables in bulk. But you can buy pretty much whatever hot pot ingredient you want if you have the calories!
The best thing about hot pot is that after the first time you have it, you can save the soup, and have it the next fews days to finish off all the ingredients, and it tastes better and better everytime you have it!
The 2 nights that I had hot pot, they were both under 400 calories and over 50 grams of protein, and I was full af ????????
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Chinese hot pot – How to make it (a spicy and a non-spicy soup base)
Chinese hot pot is a popular cooking style that involves everyone cooking their food in a shared pot of broth.
Hot pot is more of an experience than a dish itself. It encapsulates the Chinese’s communal dining ethos when close friends and family members eat together during a slow and interactive meal.
Hot pot is popular during the reunion diner on Chinese New Year eve, offering a heartwarming atmosphere for conversation during the cold winter around the table. Everyone will gather around the simmering pot of broth, poaching their food with a small ladle. That is the time when family members share their experiences and encounters, retold their childhood stories, and enjoy the moments of reunion.
There are a few other English names for hot pot. Hot Pot is directly translated from two Chinese words, 火锅, which is pronounced as ‘huoguo.’ Hence, some recipes refer to this dish as “huoguo.” Hot pot is also called steamboat in Southern China and some South East Asia countries. The Cantonese called it 打边炉, loosely translated as ‘cook and eat besides the pot.’
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Recipe:
(Please read the article and download the recipe here: )
Ingredients for the stock (A)
1 chicken carcass
1 kg pork bones
10 slices ginger
3 stalks scallions, cut into sections
Ingredients for the non-spicy soup base (B)
1000ml soup stock A
2 pcs dong quai
2 red dates
10 pcs yu zhu
1 tbsp goji berries
1 clove garlic
1.5 tbsp salt
Ingredients for the Szechuan spicy soup base (C)
40 g dried chili, cut into short sections
Aromatics:
10g of ginger, cut into slices
4 cloves of garlic
1 stalk of scallion, cut into sections
2 stalks of coriander leaves, cut into sections
Spices:
1 star-anise
5cm cinnamon bark
1 Tsaoko
5 white cardamom
1 bay leaf
1/2 tsp cumin seeds
10 cloves
1.5 tsp green Szechuan peppercorns
Others:
25g chili bean paste
5g rock sugar
1 tbsp Shaoxing wine
5g salt
1000ml soup stock A
Method:
The pork and chicken stock:
Clean the chicken and pork bones under running water several times.
Place the bones in a pot of cold water and bring it to a boil.
After two to three minutes, discard the dirty water, and wash the bones.
Place the pork bones in a pot of cold water. Bring it to a boil.
Simmer the pork bones with the scallions and ginger at barely simmering temperature for two hours.
After two hours, add the chicken bones and simmer for another one hour.
Remove the bones. Pour the stock through a wire mesh strainer to remove any small bones and debris.
The non-spicy soup base:
Add all the herbs in B to the stock (except goji berries) and let it simmer for an hour.
Add the goji berries before serve. Season with salt.
The spicy soup base:
Soak the dry chilies with hot water for 30 minutes. Blend it to become a paste.
Prepare the spice blend by coarsely ground the spices with the grinder.
Heat the oil in a wok. Add the aromatics and fry over medium heat until fragrant. Remove the aromatics.
Add the chili paste into the oil over medium heat to stir fry until the water has evaporated and become fragrant.
Add the spices and the chili bean paste.
Add a handful of additional dried chili. (optional)
Add the rock sugar to balance the flavor and some rice wine.
Pour the homemade stock into the pot and mix well, then season with salt.
Bring it to a boil, and it's done.
#ChineseHotPot #火锅 #HotPot #Huoguo #打边炉 #steamboat
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How To Make Hot Pot at Home: Hot Pot Recipe & Ingredients (Easy Dinner Ideas!)
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It's getting colder here in Sydney and what better time to have hot pot?! It's actually so easy to cook hot pot at home; well not cook because there's barely anything to cook. All you gotta do is buy all the right ingredients, get a good soup base, get a good pot for hot pot and you're off to the races.
Now what you put in this pot is really completely up to you, but here's'a list of my go-to whenever i have Chinese Hot Pot at home.
Things I always buy when i have Chinese Hot Pot at Home:
0. Soup Base
1. Meats: Fatty Beef, Pork & Ox Tongue
2. Fish balls, Beef balls, Pork balls
3. Fish paste
4. Tofu & Fried Tofu
5. Veggies: Corn, watercress, chinese lettuce, Tong Ho, Raddish, Enoki Mushrooms
6. Noodles: Udon is my preference
7. Frozen Wontons
8. Hot Pot Sauces: Soy Sauce, Sesame Oil, chopped garlic, chopped spring onions, chili garlic, satay sauce.
My go-to sauce mix is 1 part soy sauce, 1 part sesame oil, 1 tsp chopped garlic, 1 tsp spring onions.
Hot Pot Drinks of choice:
Now i think having a drink is a necessity when you have hot pot - beers, sugar cane juice, aloe vera, soft drink. just drink whatever you want.
How To Make Chinese Hot Pot (steamboat) at Home: Hot Pot Recipe & Ingredients (Easy Dinner Ideas!)