Ingredients with Measurements:
- 1 lb thinly sliced beef
- 1 lb thinly sliced lamb
- 1 lb thinly sliced pork
- 1 lb shrimp
- 1 lb fish fillet
- 1 lb tofu
- 1 lb mushrooms
- 1 lb leafy greens (such as bok choy or spinach)
- 1 lb bean sprouts
- 1 lb noodles
- 1/2 cup Sichuan peppercorns
- 1/2 cup dried chili peppers
- 1/2 cup vegetable oil
- 1/2 cup soy sauce
- 1/2 cup rice wine
- 1/2 cup chicken broth
- 1/4 cup sugar
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- Salt and pepper to taste
Special Equipment Needed:
- Hotpot pot or electric hotpot
- Strainer or spider skimmer
- Small bowls for dipping sauce
Step-by-Step Instructions:
1. Prepare the dipping sauce by mixing soy sauce, rice wine, minced garlic, and minced ginger in a small bowl. Set aside.
2. Heat vegetable oil in the hotpot pot or electric hotpot over medium-high heat.
3. Add Sichuan peppercorns and dried chili peppers to the pot and stir-fry until fragrant, about 1-2 minutes.
4. Add chicken broth, sugar, and soy sauce to the pot and bring to a boil.
5. Add the sliced beef, lamb, pork, shrimp, fish fillet, tofu, mushrooms, and noodles to the pot. Cook until the meat is no longer pink and the noodles are cooked through.
6. Add the leafy greens and bean sprouts to the pot and cook for an additional 1-2 minutes.
7. Season with salt and pepper to taste.
8. Use a strainer or spider skimmer to remove the cooked ingredients from the pot and transfer to individual bowls.
9. Serve with the dipping sauce.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 25g
Protein per serving: 40g
Substitutions for ingredients:
- Instead of beef, lamb, and pork, you can use chicken or duck.
- Instead of shrimp and fish fillet, you can use scallops or squid.
- Instead of tofu, you can use sliced potatoes or sweet potatoes.
- Instead of mushrooms, you can use sliced carrots or bell peppers.
- Instead of leafy greens, you can use sliced cabbage or broccoli.
Variations:
- You can add other ingredients such as dumplings, meatballs, or sliced potatoes.
- You can adjust the spiciness level by adding more or less chili peppers.
- You can use different types of dipping sauce such as sesame oil and vinegar or hoisin sauce.
Tips and Tricks:
- To prevent the hotpot from boiling over, add the ingredients slowly and in small batches.
- To keep the hotpot broth from getting too salty, use low-sodium chicken broth and soy sauce.
- To make the hotpot more flavorful, marinate the meat and seafood in soy sauce and rice wine for 30 minutes before cooking.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the leftovers in a hotpot pot or on the stove over medium heat until heated through.
Presentation Ideas:
Serve the hotpot in a large pot or on a platter with the dipping sauce in small bowls on the side.
Garnishes:
Garnish with chopped scallions, cilantro, or sesame seeds.
Pairings:
Serve with steamed rice and Chinese tea.
Suggested Side Dishes:
Serve with Chinese-style pickles or steamed buns.
Troubleshooting Advice:
- If the hotpot broth is too spicy, add more chicken broth or water to dilute it.
- If the hotpot broth is too salty, add more sugar or rice wine to balance the flavor.
Food Safety Advice:
- Make sure all ingredients are cooked to an internal temperature of 165°F.
- Use separate utensils and bowls for raw and cooked ingredients to prevent cross-contamination.
- Wash your hands and utensils thoroughly before and after handling raw ingredients.
Food History:
Chongqing Spicy Hotpot is a popular dish from Chongqing, a city in southwestern China known for its spicy cuisine. It is believed to have originated in the late Ming Dynasty (1368-1644) and has since become a staple in Chinese cuisine.
Flavor Profiles:
Chongqing Spicy Hotpot is known for its bold and spicy flavor, with a numbing sensation from the Sichuan peppercorns. The dipping sauce adds a savory and aromatic flavor to the dish.
Serving Suggestions:
Serve the hotpot family-style, with everyone sharing from the same pot.
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Region: Chinese