Cook and Scale
Sichuan Spicy Hot Pot
4 servings · 55 min total
A fiery, numbing chili-oil broth simmered with beef, tofu, napa cabbage, and noodles — a communal, bubbling Sichuan feast.
Ingredients
- 1½ l chicken stock
- 4 tbsp doubanjiang
- 2 tbsp vegetable oil
- 6 garlic, crushed
- 30 g fresh ginger, sliced
- 2 tsp sichuan peppercorns
- 2 star anise
- 300 g beef sirloin, thinly sliced
- 300 g napa cabbage, chopped
- 200 g tofu, firm, cubed
- 150 g shiitake mushroom, halved
- 200 g udon noodles
- 3 spring onion, sliced
- 2 tbsp soy sauce, for dipping
- 1 tsp sesame oil, for dipping
Contains: Gluten, Soy, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Bloom the chili paste — Fry the doubanjiang in the oil over medium heat for 3 minutes until the oil turns red and fragrant, then add the garlic, ginger, sichuan peppercorns, and star anise and fry for 2 more minutes.
- 2.
Simmer the aromatic broth — Pour in the chicken stock, bring to a simmer, and cook for 10 minutes to let the aromatics infuse the broth.
- 3.
Add cabbage and tofu — Add the napa cabbage and tofu to the simmering broth and cook for 5 minutes until the cabbage softens.
- 4.
Add beef and noodles — Slide in the beef slices, shiitake, and udon noodles and simmer for 5 minutes until the beef is just cooked and the noodles are tender.
- 5.
Ladle and serve with dip — Ladle into bowls, scatter with spring onion, and serve with a small dish of soy sauce and sesame oil for dipping.