📝 About This Recipe
Originating from the bustling riverbanks of Chongqing, Hot Pot (Huoguo) is more than just a meal; it is a communal celebration of flavor and friendship. This interactive dining experience features a deeply aromatic, simmering broth infused with Sichuan peppercorns, dried chilies, and a complex blend of spices. Diners dip a colorful array of marbled meats, crisp vegetables, and silky noodles into the bubbling pot, creating a customized feast that evolves in flavor with every bite.
🥗 Ingredients
The Broth Base
- 150-200 grams Sichuan Hot Pot Base (Store-bought spicy tallow or vegetable oil base)
- 8-10 cups Chicken or Beef Stock (Low sodium preferred)
- 2 inch piece Ginger (Smashed)
- 4 stalks Scallions (Tied into a knot)
- 10-15 pieces Dried Red Chilies (Whole)
- 1 tablespoon Sichuan Peppercorns (Whole)
The Proteins
- 1 pound Thinly Sliced Ribeye or Lamb (Shabu-shabu style)
- 12-15 pieces Fresh Shrimp (Peeled and deveined)
- 1 package Fish Balls or Beef Balls (Assorted varieties)
- 1 block Firm Tofu (Cut into 1-inch cubes)
Vegetables and Noodles
- 1/2 head Napa Cabbage (Cut into 2-inch pieces)
- 1 bunch Enoki Mushrooms (Roots trimmed)
- 4-6 heads Bok Choy (Halved)
- 1 package Wide Glass Noodles (Pre-soaked in warm water)
The Dipping Sauce Station
- 4 tablespoons Chinese Sesame Paste (Or smooth peanut butter)
- 2 tablespoons Soy Sauce (Light soy)
- 1 tablespoon Black Vinegar (Chinkiang variety)
- 4 cloves Garlic (Minced)
- 1/2 cup Cilantro (Finely chopped)
👨🍳 Instructions
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1
Prepare the dipping sauce ingredients by placing the sesame paste, soy sauce, vinegar, minced garlic, and chopped cilantro into individual small bowls so guests can customize their own dip.
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2
Wash and cut all vegetables into bite-sized pieces. Arrange them neatly on large platters.
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3
Ensure the meats are paper-thin. If slicing by hand, freeze the meat for 30-60 minutes first to make it easier to slice thinly against the grain.
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4
Drain the pre-soaked glass noodles and arrange them on a plate with the tofu and fish balls.
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5
Place a portable induction burner or butane stove in the center of the dining table.
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6
In a large pot (or a specialized split hot pot), add the Sichuan hot pot base, ginger slices, scallion knot, dried chilies, and peppercorns.
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7
Pour the chicken or beef stock over the base. Bring to a rolling boil on the stove, stirring to dissolve the paste.
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8
Once the broth is bubbling and fragrant, carefully transfer the pot to the portable burner on the table.
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9
Turn the heat to medium-high to maintain a steady simmer throughout the meal.
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10
Instruct guests to start by adding items that take longer to cook, such as fish balls, tofu, and the thicker parts of the napa cabbage.
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11
Use chopsticks or small wire strainers to dip the thin meat slices into the broth. These usually cook in just 10-15 seconds until they change color.
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12
Dip the cooked items into your personalized sauce bowl before eating. The sauce helps cool the food and adds a creamy contrast to the spice.
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13
Add the glass noodles and leafy greens toward the end of the meal as they cook very quickly and soak up the concentrated broth flavors.
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14
As the liquid evaporates, top up the pot with more hot stock or water to keep the flavors balanced and the pot full.
💡 Chef's Tips
Always keep an extra kettle of hot stock or water nearby to replenish the pot as it simmers down. Don't overcrowd the pot; adding too many cold ingredients at once will drop the temperature and stop the boil. If the broth becomes too spicy, add a pinch of sugar or more plain stock to mellow the heat. Use separate sets of chopsticks for handling raw meat and eating to ensure food safety. For the most authentic flavor, look for hot pot bases containing 'beef tallow' (niurou zhi) in the ingredients list.
🍽️ Serving Suggestions
Serve with ice-cold herbal tea (Wang Lao Ji) or soy milk to soothe the palate from the spicy chilies. A side of steamed white rice can help soak up the flavorful oils and sauces. Light lager beers pair excellently with the salty and spicy profile of the Sichuan broth. Finish the meal with sliced oranges or a light jelly dessert like Ai Yu jelly to refresh the mouth.