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| Name | SPICY Sichuan Hot Pot Base Recipe (with Beef Tallow) |
| Video Uploader | Video From Yi's Sichuan Kitchen |
| Upload Date | This Video Uploaded At 09-12-2022 21:00:08 |
| Video Discription | Hi Everyone! Thank you so much for stopping by my channel! I grew up in Sichuan Chengdu and I love sharing the recipes from my hometown because they are so amazing and I think everyone should try it! Who doesn't love hot pot? Especially the weather is getting cold now and hot pot just sounds so warming and fun! This traditional Sichuan hot pot base recipe will give you a hot, spicy and aromatic soup, absolutely essential for your hot pot party! We use beef tallow in Sichuan to make the red soup of hot pot and the soup base will solidify in the fridge. So it's super easy to store away the hot pot base and melt it whenever you want it! It can not only be used for making hot pot, but also for dishes such as Gan Guo (dry pot), Ma La Xiang Guo, or Ma La Tang! I hope you give it a try and tag me on social media if you recreated it! Keep in Touch:) Follow my IG @yisichuankitchen Ingredients (I linked some of the ingredients I personally use): * 100 g dried chilies about 4 cups (https://amzn.to/42J71bP) * 3 tbsp Sichuan pepper red, green or a mixture of both (https://amzn.to/431T6xX) * 4 tbsp Shaoxing wine(https://amzn.to/445NFPb) * 500 g beef tallow (aka beef dripping, you can substitute, see 05:51) (https://amzn.to/3XdAidC) * 1 star anise (https://amzn.to/3JhRGIg) * 2 small pieces cassia cinnamon (https://amzn.to/467vGd9) * 2 bay leaves(https://amzn.to/467vTgr) * 1 Chinese black cardamom optional (https://amzn.to/3paneJr) * 10 White cardamom (https://amzn.to/3NyF8Pw) * 5g Fennel seeds (https://amzn.to/3PfKTmr) * 1/2 onion sliced * 5 stalks scallions cut into sections * 1 handful cilantro * 1 large piece ginger (sliced) * 50 g Sichuan chilli bean paste about ½ cup (https://amzn.to/3Jg0RZZ) * 1 tbsp fermented black beans rinsed and coarsely chopped (https://amzn.to/3Jk2S7i) * 1 tbsp rock sugar (https://amzn.to/3pagY4s) Instructions 1. First prepare about 100g of dry chili. Take out about 9 chilies for garnish later. Cut the chilies into sections and shake out the seeds. The purpose of this step is to release the seeds so the hot pot base is not too spicy. You can use a strainer to shake out even more seeds from the peppers. 2. Add boiling hot water to the chilies. Soak for 20 - 30 minutes. 3. While waiting, prepare the aromatics. Wash the cilantro to remove any dirt. Cut in half. Slice one large piece of peeled ginger. Slice half an onion. Chop green onion into sections. 4. Prepare other ingredients: 1 tbsp of Fermented black soybeans, a half cup of Doubanjiang, 1 tbsp of rock sugar, 3 tbsp Sichuan peppercorn, 10 white cardamom, 1 black cardamom, 1 star anise, 2 pieces of Chinese cinnamon, two bay leaves and 5 g of fennel seeds. 5. Drain the chilies. Add to a food processor. Blend until they become a coarse paste. You can also chop up the chilies with a knife or use a mortar and pestle. 6. Add shaoxing wine to the spice mix and Sichuan peppercorn. Mix well so everything is covered by the liquid. The purpose of shaoxing wine is to release the flavor of spices and prevent overcooking. 7. Add beef tallow to a wok or large pot. Turn on the heat to melt tallow completely. Drop in the aromatics. Slowly fry for about 10-15 minutes until the aromatics start to brown. Take out the aromatics with a strainer. Reduce heat to low or turn off the heat during this step to prevent overheating. 8. Gently put in the chili paste and stir. Add in the spices. Remember to drain the cooking wine before putting them in. Cook on low heat for 10 minutes. 9. Add Sichuan Doubanjiang and fermented black beans. Simmer for 8 minutes while gently stirring from time to time to avoid sticking to the bottom. 10. Add Sichuan peppercorn and sugar. Cook for 2 more minutes. 11. Turn off the heat and let cool for a while. 12. Pour the oil, along with the solid content, into a heat resistant container. Stir to even out the mixture. Add the bayleaf and leftover dried chilies for garnishing. They’ll float on the surface. 13. After leaving in the fridge for 24 hours, the hot pot base is fully solidified. Cut the solidified soup base into four small blocks. You can now store the leftover soup base blocks for 2 weeks in the fridge or up to 6 months in the freezer. chapters: 0:00 Intro 0:24 Prepare ingredients 3:25 Cooking Hot Pot Base 5:15 Pour in a container 5:51 Q&A and Additional Tips 6:34 Cut Hot Pot Base 6:59 Sign Off Want more delicious bites? Check out my other videos: Shui Zhu Yu (Sichuan Boiled Fish): https://youtu.be/fNT0RblQj7I Spicy Lao Gan Ma Chili Crisp: https://youtu.be/WMHdBKSfssM Lao Gan Ma Recipe: https://youtu.be/YVaRlkVb83Y Authentic Mapo Tofu from Sichuan: https://youtu.be/IZOs9hr3ISk Sichuan Baby Taro Chicken Stew: https://youtu.be/FMyUR0bQcZM Sichuan Green Beans Stir Fry: https://youtu.be/RqHbxY_ezQg #hotpot #sichuan #chinesefood #tallow |
| Category | Howto & Style |
| Tags | hot pot | hot pot recipe | hot pot at home | chinese hot pot recipe | how to make hot pot | chinese hot pot | hot pot recipes | hot pot soup | how to eat hot pot | hot pot broth | easy hot pot recipe | hot pot soup base recipe | hot pot broth recipe | hotpot | sichuan hot pot | spicy hot pot | hot pot sauce | hot pot ingredients | hot pot soup base | simple hot pot recipe | hot pot recipe at home | spicy hot pot recipe | sichuan hot pot recipe | beef hot pot recipe | 火锅 |
