Sichuan Hot Pot
Spicy and numbing, bubbling hot pot with rich beef fat broth, perfect for a lively gathering with friends and family on cold days.
Ingredients
12 items- Beef fat (tallow) 500 g
- Dried chilies 50 g
- Sichuan peppercorns 20 g
- Doubanjiang (fermented bean paste) 100 g
- Ginger 30 g
- Garlic 30 g
- Spring onions 2
- Rock sugar 15 g
- Jiuniang (fermented glutinous rice) or baijiu 30 ml
- Broth or water 2000 ml
- Salt to taste
- Dipping sauce (garlic, sesame oil, oyster sauce, cilantro, scallions) as needed
Nutrition
Steps （8 steps）
Cut dried chilies (50 g) into sections, remove seeds, soak in warm water 20 min until softened; drain. Moisten Sichuan peppercorns (20 g) with baijiu or water.
In a pot over low heat, melt beef fat (500 g). Add ginger slices (30 g), smashed garlic (30 g), and scallion sections (2), fry about 5 min until fragrant, then remove solids.
Reduce to low heat, add doubanjiang (100 g), stir-fry 3 min until oil turns red. Add soaked chilies and peppercorns, stir-fry on low 15 min until chilies pale and aroma intense.
Add rock sugar (15 g) and jiuniang (30 ml), stir well. Pour in broth (2000 ml), bring to a boil over medium heat, then reduce to low and simmer 20 min. Season with salt and a little MSG or chicken powder.
Prepare dipping sauce: in small bowls, combine minced garlic, sesame oil, oyster sauce, cilantro, and scallions. Optionally add sesame paste or chili oil.
Slice beef and lamb into thin pieces, wash and drain vegetables, cut tofu into cubes, arrange on plates.
Transfer broth to hot pot burner, bring to a boil. Cook meat first until color changes, then vegetables, keeping broth at a gentle simmer.
During the meal, add more broth as needed to prevent drying. Serve with cold tea or beer to balance the heat.
Tips
The heart of Sichuan hot pot is the beef tallow base—always stir-fry slowly on low heat to release its full aroma. Blooming ginger, garlic, and scallions before adding bean paste builds complex flavor. Adding fermented rice helps temper heat and enhances umami. Classic dipping sauce of garlic and sesame oil protects the stomach. Cook meat first, then vegetables to keep the broth delicious.
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