Chongqing spicy and numbing hot pot
Souped Up Recipes · ♥ 2.5K likes · 102K views · 6 min video
Read about beef in the BrightCulinary Book
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Ingredients
Method
Techniques
- 2 cup homemade hot pot soup base
- 8 cup chicken stock
- 1½ cup dry hot chilies
- ¼ cup Sichuan peppercorn
- lamb slices
- beef slices
- pork loin
- 1 tbsp Chinese cooking wine
Cut the pork loin into thin pieces and marinate with 1 tbsp Chinese cooking wine, 1 tbsp soy sauce, salt to taste, ¼ tsp baking soda to tenderize and a tablespoon of cornstarch; mix well and rest 30 minutes.
- 1 tbsp soy sauce
- salt
- ¼ tsp baking soda
- 1 tbsp cornstarch
- fish meat
- ground ginger
Cut the fish into bigger pieces (thin slices break apart in the pot) and coat with ground ginger.
- fresh shrimp
Keep the shrimp whole (or peel them) and set them on an ice bag to stay cold.
Fish, shrimp and meatballs
- homemade beef balls
- pork meatballs
- fried tofu
- Japanese tofu
- shiitake mushroom
- needle mushroom
- oyster mushroom
Score a pattern into the next item (its name is not heard) and cut into small pieces.
- baby bok choy
- baby Chinese cabbage
- lettuce stem
- taro slices
- rotus root slices
- mung bean noodles
Peel the tough skin from the lettuce stem and cut into thin slices; set out the tofu, mushrooms, greens, taro, lotus root and mung bean noodles.
Put the soup base in the pot, fill with chicken stock and bring to a boil.
- big scallion stalk
Once boiling, add the dried hot chilies, Sichuan peppercorn and big scallion stalks; adjust the spice to taste.
- salt
Before eating, add salt and taste to adjust; keep extra stock on the side to top up as the liquid evaporates.