Sichuan Hot Pot
四川火锅
A communal boiling broth of tallow, doubanjiang, dried chiles, and Sichuan peppercorns at the table — diners cook thin-sliced meats, offal, vegetables, and tofu in the intensely fragrant numbing-spicy broth.
- Total
- 1 hr
- Serves
- 6
- Level
- Medium
Prep 30 min · Cook 30 min
Ingredients
Method
Prepare all dipping ingredients: slice meats paper-thin (easier if partially frozen), cut vegetables and tofu, arrange on plates.
About 20 min
Melt tallow in a large pot or hot pot insert. Fry hot pot base/doubanjiang for 5 minutes until fragrant and oil is red.
About 7 min
Add dried chiles, Sichuan peppercorns, and enough water or broth (about 1.5 L) to make a broth. Bring to a full boil.
About 10 min
Transfer the pot to a portable induction burner at the table. Keep broth at a vigorous simmer.
About 3 min
Diners cook their own ingredients in the broth (meat 10–30 seconds; vegetables 1–2 min; tofu 3 min) and dip in sesame sauce before eating.
About 30 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 38 g
- Carbs
- 20 g
- Fat
- 32 g
- Fibre
- 4 g
- Sodium
- 1200 mg
Contains: soy, sesame
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Recipe by Boon Tools.