How To Make Spicy Sichuan Hot Pot 

Absolutely phenomenal

🍜 Spicy Sichuan Mao Cai Hot Broth 冒菜 3 minute simmer: 6 Tablespoons of Chili Garlic Oil 12 Dried Red Chilies 1 tsp Ginger powder 1 tsp Cinnamon 1 tsp nutmeg 1 Tablespoon of Sichuan Peppercorns 2 Tablespoons red chili powder Add 4 cups of Chicken Stock and boil Add 2 pounds sliced beef Bak Choi/Lemongrass Wanton Noodles 1 onion, sliced Szechuan Dynasty: Authentic Sichuan Noodle Soup Braised Beef Noodles Soup 红烧牛腩面 Stewed Beef Noodles Soup 清汤牛腩面 Zha-Jiang Ground Pork Noodles Soup 清汤杂酱面 Braised Pork Ribs Noodles Soup 红烧排骨面 Seafood Noodles Soup 海味面 Stewed Chicken Noodles Soup 清炖鸡汤面 Authentic Beef/Chicken/Pork Beef In Sichuan Chili Broth 水煮牛肉 Cumin Beef 孜然牛肉 Chung King Spicy Beef/Chicken/Shrimp重庆辣子牛 Gong Bao Beef 宫保牛柳 Beef & Tofu in Hot Sauce 豆花牛柳 Stewed Beef Brisket 味烧牛腩 Chicken with Smoked Dry Tofu 香干鸡片 Spicy Pork Sichuan Style 盐煎肉 Shredded Pork with Garlic Sauce 鱼香肉丝 Shredded Pork wtih Fresh Hot Pepper 青椒肉丝 Twice Cooked Pork Belly 回锅肉 (smoked and braised) Ma La Spicy Fish Fillet & Tofu 麻辣豆花鱼 Fish in Sichuan Chili Broth 水煮鱼 Authentic Sichuan Ribs Cumin Pork Ribs 孜然小排骨 Cumin & Spicy Lamb Ribs 孜味羊排 Garlic Pork Ribs 蒜香小排骨 Chung King Spicy Pork Ribs 重庆辣子排骨 Sweet & Sour Pork Ribs 糖醋排骨 Steamed Spare Ribs with Ground Rice 粉蒸排骨 Sichuan Black Bean Sauce Style with green bell pepper, onion, mushrooms Chicken/Beef/Shrimp/Lamb Black in Bean Sauce 豆豉鸡 Sichuan Specialty Dishs: 1) Mao Cai Hot Broth 冒菜 With vegetables. Add vermicelli. Combination (Beef, Pork Intestine, Fish Fillet & Sliced Blood) Mao Cai is the Chairman of Sichuan Food. Mao Cai (冒菜) is similar to hotpot in that it involves various meats and vegetables floating in an amazing spicy broth 2) Dry Hot Pot 干锅 Cooked with vegetable in spicy sauce. Chicken Shrimp Sichuan Spicy Hot Pot Broth Beef tallow (aka beef dripping). This key ingredient serves two purposes: It makes the broth rich and aromatic; It solidifies at room temperature so it combines all the other ingredients into a block for easy storage. Dried chili pepper & Sichuan pepper. Together they create the Mala flavor. Other spices, such as star anise, cassia cinnamon, bay leaves, tsao-ko (Chinese black cardamom), etc. They lend aroma to the oil, just like how they function in making Chinese chili oil. Aromatics, such as scallions, onion, coriander (aka cilantro), garlic and ginger. Sichuan chilli bean paste & fermented black beans. These two fermented ingredients appear in many Sichuan classics, e.g. Mapo Tofu, Twice-cooked Pork Belly. Shaoxing rice wine & sugar for balancing the flavor For the spicy broth ( For 2-4 hot pot meals) 50 g dried chilies - about 2 cups 3 tablespoon Sichuan pepper - red, green or a mixture of both 2 tablespoon Shaoxing rice wine 110 g neutral cooking oil - about ½ cup 350 g beef tallow (aka beef dripping) - about 12oz 2 star anise 4 small pieces cassia cinnamon 1 Tsao-ko (aka Cao Guo/Chinese black cardamom) 1 onion - sliced 5 stalks scallions - cut into sections 1 handful coriander (aka cilantro) 120 g Sichuan chilli bean paste - about ½ cup 1 tablespoon fermented black beans - rinsed and coarsely chopped 1 head garlic - minced 1 teaspoon minced ginger 1 tablespoon sugar Water or stock For the mild broth (for 1 hot pot meal) 1 free-range chicken, - or 4 chicken legs/6 chicken thighs 5 slices ginger 5 shiitake mushroom 3 stalks scallions - cut into sections Dried Chinese dates (aka jujube) - optional Goji berries - optional 1 pinch ground black pepper Salt - to taste

Thats really yummy, thanks for sharing this tempting and mouthwatering recipe.

Wow great

Just made it today! Soooo good!

Thanks for sharing

is that chili oil just doubanjiang ?

Can't we blend the spices?

What kind of chili oil to use? I don’t see one near me

Looks good but missing bean paste

can I use gochujang chili paste instead of chili oil?