← Back to China
Hot Pot
China
Eaten in China for 1000 years. The Sichuan fiery version became the most popular nationally.
China's most convivial meal — a bubbling spiced broth at the table with thinly sliced meats, vegetables and noodles cooked by diners themselves.
Prep
30 mins
Cook
30 mins
Difficulty
Easy
Calories
280 kcal
Serves
6
Calories are an estimate based on ingredients used
Ingredients
2Lchicken or beef stock
4 tbspdoubanjiang
2 tspSichuan peppercorns
400gbeef sirloin, paper thin
200gtofu, cubed
200genoki mushrooms
200gglass noodles
sesame paste, soy, chilli oilfor dipping
Method
1
Bring stock to boil. Add doubanjiang, Sichuan peppercorns and star anise. Simmer 20 minutes.
2
Place pot on portable burner at the table.
3
Each diner cooks their own ingredients — meat 10-30 seconds, tofu 2 minutes.
4
Dip into personal sesame and soy dipping sauces.
Chef's Tip
Slice meat when partially frozen for paper-thin pieces.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.