Homemade Hot Pot is one of the greatest family meal recipes of all time.
INGREDIENTS:
Broth:
- 4 chicken drumsticks
- 4 chicken thighs
- 1 bunch green onion
- 1-inch knob ginger
- 1 head garlic, cut in half
- Water to cover
Spicy Soup Base:
- 2 tablespoons (7g) red Sichuan peppercorns
- 2 tablespoons (7g) green Sichuan peppercorns
- 3-star anise
- 2 cinnamon sticks, charred and crushed
- 1.5 cups (308g) tallow
- 1/2 cup (120ml) vegetable oil
- 1 pint (55g) dried chili pods, seeded
- 8 cloves garlic, finely chopped
- 5 green onions, finely chopped
- 3-inch knob ginger, finely chopped
- 1/2 cup (105g) doubanjiang
- 3 tablespoons (65g) fermented black bean paste
- 5 bay leaves
- 2 tablespoons (25g) dried shiitake mushrooms powder
- 1 tablespoon (15g) sugar
- 2.5 teaspoons (11g) MSG
- 3 tablespoons (35g) Shaoxing wine
- 1.5 quarts (1.4L) chicken stock
Regular Soup Base:
- 2 quarts (1.9L) chicken stock
- 5 dried shiitake mushroom, rehydrated
- 1 pinch ground white pepper
- 3-4 Chinese jujube
- 2-inch knob ginger, sliced
- 4 green onions
- Salt to taste
Fixings:
- Garlic Sesame Oil- 3 tbsp (28g) sesame oil, 3 cloves garlic grated, Smoked flakey salt to taste
- Vinegar Soy- 3 tbsp (40g) soy sauce, 3 tbsp (40g) Chinese black vinegar
- 1 box thinly sliced wagyu beef
- 1 box thinly sliced regular shabu shabu beef
- 1/2 lb (227g) trumpet mushrooms, sliced
- 1/2 lb (227g) honshimeji mushrooms, bottoms cut off
- Thinly sliced beef
- Fresh Noodles
- 4 baby bok choy, quartered
- 1 head Napa cabbage, half and cut into large strips
- 1 bag Chinese rice cakes
- 1 fresh bag of dumplings
INSTRUCTIONS:
Broth:
- Place all ingredients in a stockpot, cover with water, bring it to a light boil over medium heat and reduce to a simmer for 1.5 to 2 hours.
- Strain through a fine-mesh sieve and reserve.
Spicy Soup Base:
- Add red and green Sichuan peppercorns to a blender, star anise, cinnamon sticks, and blend as fine as possible.
- In a medium saucepot, add beef fat (tallow) vegetable oil, heat that over medium heat, once the fat gets melted, add chili pods, and lightly fry them until crisp and lightly darken.
- Strain the oil into a heatproof container and place the strained oil back into the pot. Let the chilis cool down and blend them at high speed until very fine.
- To your warm oil, add ginger, green onions, and ginger; then turn that over medium heat and sweat for one minute or until fragrant, then add doubanjiang, black bean paste, bay leaves, shiitake powder, and your Sichuan spice mix.
- Once it starts to bubble, add your blended fry chilis, and let that cook, stirring occasionally for seven to ten minutes or until it becomes a dark red.
- Remove bay leaves, add sugar and MSG, stir that in, and add Shaoxing wine; cook for one more minute, then add everything to a blender and blend until smooth as possible at high speed.
- Pour the mixture into a 8 x 8” baking pan, spread it out evenly, and optionally top with a couple of whole red chilis. Cover with plastic wrap, place in the fridge, and cool until completely solid. Divide it into 4 to 6 pieces, depending on how spicy you want your soup base.
Regular Soup Base:
- Assembly - Fill both sides of your hot pot with your stock and set it up to medium-high. Non-spicy side: add shiitake mushroom, a pinch of ground white pepper, Chinese jujube, ginger, and green onions.
- Spicy side: Add one block of your spicy soup base and let it dissolve. Season both sides with salt to taste.
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