Spicy Hotpot Broth Sichuan Hong Tang Lu Recipes

SPICY HOTPOT BROTH (SICHUAN) -- HONG TANG LU

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Recipe #327359 #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!!

Provided by Gandalf The White

Categories Stocks

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu image

Steps:

Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using either a mortar and pestle or a food processor.
Wash the ginger and cut it into slices about the thickness of a coin.
Using a scissors, snip the chiles into 1 inch sections and remove the seeds.
Heat 3 tbs of the oil in a wok over a medium flame so it's hot but not smoking.
Stir fry the chiles to flavor the oil; you want the oil to sizzle around the chiles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside.
Rinse out and dry the wok, the put on a simmer/low heat.
Add the rest of the oil and the beef drippings.
Once the drippings have melted completely, turn up the heat to medium.
When the oils just begin to smoke (around 250-300 degreesF), add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds).
The paste should NOT burn; if necessary either move the wok off the heat or turn the heat down to let the paste sizzle in the oil.
When the oil has reddened, add the black bean mash and the ginger.
Stir fry until they also are fragrant.
Add about 1 1/2 quarts of the beef stock and bring to a boil.
When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and (optional) the glutinous rice wine.
Salt to taste.
Add the chiles and the Sichuan pepper (adjust the quantity depending on how "hot and numbing" you want it) leave the broth to simmer for 15-20 minutes.
You are now ready to use this to dip ingredients to cook.
=============== NOTE ================.
You will add the rest of the chicken stock to top up the hotpot as the meal progresses.

Ingredients

1/4 cup fermented black beans
1/3 cup shaoxing wine (substitute ( medium dry sherry)
3 inches fresh ginger, unpeeled
1/4 cup dried hot red chili pepper (Sichuanese preferred)
1/2 cup peanut oil (substitute ( vegetable oil, any high smoke point oil)
2/3 cup dripping (original recipe (beef or lard)
1/2 cup szechuan hot bean sauce
3 quarts beef stock
1 tablespoon rock sugar
1/3 cup sichuanese fermented glutinous rice wine (optional)
1/2 teaspoon salt (really, to taste)
1 teaspoon szechwan pepper, whole

SPICY HOTPOT

This is a mouth-tingling, numbing hotpot! The spicy soup stock base is a delicious broth in which fresh ingredients are poached - like a Chinese fondue. The Mandarin word for such a feast is 'Huo-guo', meaning 'hotpot', because all the ingredients are cooked in a hotpot! I love this kind of feast, it is easy to prepare, and is great for interaction with friends. All you need is an electric wok or fondue set up in the centre of the table and plenty of soup ladles and away you go. I had this dish in Chengdu in the middle of summer and it was fantastic. Be warned - this is extremely spicy.

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 31

Spicy Hotpot image

Steps:

For the soup base:
Heat a 3 1/2 pint capacity wok over a high heat, and add the groundnut oil. Stir-fry the chiles and Sichuan peppercorns until fragrant. Add the chile bean sauce, and chile sauce, then pour in the stock. Add the star anise, mushrooms, orange peel, chile oil, and ginger, and bring everything to a boil. Then, reduce the heat to medium-low, and simmer for 20 minutes. Ten minutes before serving, stir in the chiles.
For the hotpot:
Whilst the stock is simmering, divide all the fish balls, spring onions, cabbage, deep-fried tofu, and fresh tofu on 4 serving plates, cover with plastic wrap, and chill them in the refrigerator.
For the soy dipping sauce:
Combine the black vinegar, soy sauce, and chiles in a bowl, and set the sauce aside.
For the special dipping sauce:
Let each guest prepare their own Taiwanese dipping sauce at the table. In a small bowl, stir to combine, the egg yolk, satay sauce, cilantro, and spring onions.*
For the assembly:
To serve, arrange all the ingredients on the table. Transfer the soup base to an electric wok or fondue pot, and set it up in the center of the table. Let the guests help themselves, and cook the raw ingredients in the spicy broth. Serve with both dipping sauces.

Ingredients

2 tablespoons groundnut oil (peanut)
3 to 4 long dried Sichuan chiles or long dried chiles
2 ounces whole Sichuan peppercorns
1 tablespoon chile bean sauce*
1 tablespoon chile sauce
6 cups hot vegetable stock
2 star anise
6 dried Chinese mushrooms or 6 dried shiitake or porcini mushrooms
1 small handful dried orange peel or the zest of 1 orange
9 ounces chile oil
1 (1-inch) piece fresh ginger, peeled
2 medium red chiles, seeded and sliced
9 ounces (MSG free) fish balls
1 large spring onion, coarsely chopped
1 small handful Chinese cabbage leaves, sliced 1-inch thick
1 small handful deep-fried tofu
1 small handful fresh tofu, cut into 1-inch chunks
3 tablespoons black rice vinegar (recommended) or balsamic vinegar
3 tablespoons light soy sauce
1 red chile, seeded and finely chopped
1 egg yolk
1 tablespoon Oriental satay sauce* or barbeque sauce
1 tablespoon light soy sauce
1 tablespoon finely chopped fresh cilantro leaves
1 tablespoon finely sliced spring onions (green)
9 ounces (MSG-free) fish cake, sliced
Baby corn, as needed*
Raw lamb, thinly sliced, as needed
Raw prawns or shrimp, shelled and deveined, as needed
Firm tofu, cut into chunks, as needed
Enoki mushrooms, as needed

PLAIN HOTPOT BROTH (SICHUAN) -- BAI TANG LU

Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Mongolian Hotpot With Chicken and Shrimp #327359) is listed as Mongolian style hotpot. This recipe, and several that will follow, are authentic Sichuan. The source is Fuschia Dunlop's Land of Plenty, which focuses on Sichuan cuisine. One of her other books, The Revolutionary Chinese Cookbook, discusses the Hunanese version of hotpot cuisine, which appears to be more similar to the Mongolian than is the Sichuanese. I haven't had this specific recipe, but I have had Sichuan hotpot at several Chengdu and NYC Chinatown Sichuan restaurants ... an absolutely wonderful meal. Fuschia spent several years in Chengdu as a student at Sichuan's most notable cooking school ...IMHO her books are among the most authentic and best sources in English for Sichuanese and Hunanese recipes. The basic process is as follows; Prepare the broth (this recipe) or multiple broths (plain, spicy, vegetarian, etc.). Prepare raw ingredients which will be dipped by each individual guest. Each guest will remove his/her ingredient when cooked to their preference, then dipped in a dipping sauce (there may be 4-12 sauces for the party) and eaten. When all are done with the dipping ingredients, the broth, now flavored from all the dipping ingredients, is served as a soup/broth. Enjoy!! This is heavenly ... like a fondue but so much better!!

Provided by Gandalf The White

Categories Stocks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

Plain Hotpot Broth (Sichuan) -- Bai Tang Lu image

Steps:

Place your wok on the stovetop under low heat/simmer.
In a separate bowl, pour in the chicken stock.
Add the wine and stir.
Season to taste with salt.
Put about 2 quarts of the stock/wine mix into the wok.
Just before you place the hotpot before your guests, add the tomato and scallions.
Enjoy!
=============== NOTE ================.
You will add the rest of the chicken stock to top up the hotpot as the meal progresses.

Nutrition Facts : Calories 123.1, Fat 4.4, SaturatedFat 1.3, Sodium 509.4, Carbohydrate 10.4, Fiber 0.6, Sugar 1.9, Protein 14.8

Ingredients

2 tablespoons shaoxing wine (substitute -- medium dry sherry)
3 quarts low sodium chicken broth
1/2 teaspoon salt (really, to taste)
1 tomatoes, ripe, halved
2 scallions, white part only, cut into 2-3 sections

More about "spicy hotpot broth sichuan hong tang lu recipes"

HOW TO MAKE HOT POT BROTH - CHINA SICHUAN FOOD

Web Dec 16, 2018 Cut the chicken into large chunks. Clean chicken chunks, and pig bones. Break the ginger and cut scallion into large sections. …
From chinasichuanfood.com
5/5 (2)
Total Time 50 mins
Category Chinese

In a large pot with water, add chicken, pig bones, white peppercorn, long green onion and ginger. Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.
In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and load with 3 L light stock.
Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered please. Then transfer out and finely mashed.

See details

how-to-make-hot-pot-broth-china-sichuan-food image

SPICY SICHUAN HOT POT [MILD BROTH RECIPE INCLUDED]

Web Jan 7, 2021 Spicy Sichuan Hot Pot is made with a delicious Chinese spicy broth that simmers away while your guests can cook their own …
From hwcmagazine.com
Ratings 23
Calories 255 per serving
Category Mains

Turn your burner on medium high and add the oil. Then add Sichuan peppercorns, Sichuan dried peppers, whole star anise, ginger, and orange peel and stir fry until aromatic, about 1 minute.
Turn burner on Medium high. Add chicken broth, diakon radish, Chinese red dates, goji berries, garlic, ginger, dried mushrooms, baby corns or corn on the cob, star anise, sesame oil, spring onions, salt, white pepper and soy sauce to taste. Cook for about 20 minutes or until the daikon and corn are tender. Place heat to a simmer. Skim your broth frequently.
Plate up all of your uncooked thinly slices meats, fish on to separate serving plates. Also plate up all of your raw vegetables and other items such as noodles to prepare for the guests to cook at the dining room table.

See details

spicy-sichuan-hot-pot-mild-broth-recipe-included image

SICHUAN HOT POT - THE WOKS OF LIFE

Web Oct 11, 2015 1 tablespoon Sichuan peppercorns 12 whole dried red chilies 1 package spicy hot pot soup base 12-15 cups chicken stock For …
From thewoksoflife.com
4.9/5 (20)
Category Soups And Stocks
Cuisine Chinese
Total Time 1 hr 10 mins

See details

SPICY SICHUAN BROTH -SUNSET MAGAZINE

Web Heat oil in a 6- to 8-qt. pot over high heat. Add ginger and garlic and stir-fry until fragrant, 30 seconds to 1 minute. Add spices, chiles, and chile bean paste and fry, stirring, 1 minute to release flavors. 2. Add broth and …
From sunset.com

See details

spicy-sichuan-broth-sunset-magazine image

EASY HOT POT RECIPE (HOMEMADE HOT POT BROTH!)

Web Feb 14, 2022 For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to …
From foodiecrush.com

See details

easy-hot-pot-recipe-homemade-hot-pot-broth image

HOMEMADE HOT POT BROTH (SPICY AND MILD) - RED HOUSE …

Web Nov 20, 2021 For the spicy broth ( For 2-4 hot pot meals) 50 g dried chilies - about 2 cups (see note 1) 3 tablespoon Sichuan pepper - red, green or a mixture of both 2 tablespoon …
From redhousespice.com
5/5 (42)
Category Main Course

See details

SICHUAN HOT POT: A SPICY & FLAVOURFUL CHINESE RECIPE - YOUTUBE

Web Jan 18, 2023 The recipe features a spicy and flavourful broth made with Sichuan peppercorns... In this video, we'll show you how to make a delicious Sichuan hot pot at …
From youtube.com

See details

SPICY HOTPOT RECIPE - BBC FOOD

Web For the spicy soup base, heat a 2 litre/3½ pint capacity wok until smoking and add the groundnut oil. Add the chillies and Sichuan peppercorns and stir fry for a few seconds, …
From bbc.co.uk

See details

MALA BEEF HOT POT BROTH RECIPE | BON APPéTIT

Web Feb 8, 2022 Step 1. Place beef bones in a large Dutch oven or other heavy pot; pour in cold water to cover. Bring to a boil, then reduce heat to medium-low and cook 20 …
From bonappetit.com

See details

SPICY HOTPOT BROTH (SICHUAN) -- HONG TANG LU RECIPE

Web Jan 23, 2022 - Recipezaar has (as of July 2009) 29 hotpot recipes, but all but one of these are not the Chinese style hotpot. The exception (Recipe #327359 #327359) Pinterest. …
From pinterest.com

See details

SICHUAN HOT POT – AUTHENTIC, DELICIOUS, AND SPICY - DA TANG ZHEN …

Web Aug 29, 2020 Instructions. Phase 1 – Start with the soup base. Add ginger and oil to a wok over medium heat and cook for around a minute until fully caramelized. Next come the …
From datangzhenwei.com

See details

SPICY HOTPOT BROTH SICHUAN HONG TANG LU- WIKIFOODHUB

Web 1/4 cup fermented black beans: 1/3 cup shaoxing wine (substitute ( medium dry sherry) 3 inches fresh ginger, unpeeled: 1/4 cup dried hot red chili pepper (Sichuanese preferred)
From wikifoodhub.com

See details

SPICY HOTPOT BROTH (HONG TANG LU) RECIPE | EAT YOUR BOOKS

Web Save this Spicy hotpot broth (Hong tang lu) recipe and more from Sichuan Cookery to your own online collection at EatYourBooks.com. ... Spicy hotpot broth (Hong tang lu) …
From eatyourbooks.com

See details

MALA (SPICY AND NUMBING) BROTH FOR SICHUANESE HOT POT

Web Dec 24, 2009 Wash the ginger and cut it into slices about the thickness of a coin. Snip the chilies into one-inch segments and try to remove as many seeds as possible. Heat 3 T of …
From tinyurbankitchen.com

See details

SICHUAN-STYLE HOT POT RECIPE - HOW TO MAKE SICHUAN HOT POT AT …

Web Jul 23, 2021 In a mortar and pestle or spice grinder, grind the remaining green peppercorns, the red peppercorns, cardamom pods, cinnamon sticks, bay leaves, star …
From food52.com

See details

SPICY HOT POT BROTH RECIPES ALL YOU NEED IS FOOD

Web SPICY SICHUAN BROTH -SUNSET MAGAZINE Step 1. 1. Heat oil in a 6- to 8-qt. pot over high heat. Add ginger and garlic and stir-fry until fragrant, 30 seconds to 1 minute. Add …
From stevehacks.com

See details

SPICY HOTPOT BROTH (HONG TANG LU) RECIPE | EAT YOUR BOOKS

Web Spicy hotpot broth (Hong tang lu) from Land of Plenty: A Treasury of Authentic Sichuan Cooking (page 348) by Fuchsia Dunlop. Shopping List; Ingredients; ... Sichuan pepper; ...
From eatyourbooks.com

See details