Ingredients with Measurements:
- 1 pound thinly sliced beef
- 1 pound thinly sliced lamb
- 1 pound shrimp, peeled and deveined
- 1 pound tofu, sliced
- 1 pound mushrooms, sliced
- 1 bunch of scallions, chopped
- 1 head of garlic, minced
- 1 piece of ginger, sliced
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons vegetable oil
- 1 cup soy sauce
- 1 cup chicken broth
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon chili oil
- 1 tablespoon fermented black beans
- 1 tablespoon cornstarch
- Salt and pepper to taste
Special equipment needed:
- Hot pot or electric skillet
- Strainer or slotted spoon
- Chopsticks or tongs
Step-by-step instructions:
1. Heat the vegetable oil in the hot pot or electric skillet over medium-high heat.
2. Add the Sichuan peppercorns, garlic, and ginger. Stir-fry for 1-2 minutes until fragrant.
3. Add the soy sauce, chicken broth, water, sugar, sesame oil, chili oil, and fermented black beans. Bring to a boil.
4. Reduce heat to low and let simmer for 10-15 minutes.
5. Add the beef, lamb, shrimp, tofu, and mushrooms to the hot pot. Cook for 2-3 minutes until the meat is cooked through and the shrimp turns pink.
6. In a small bowl, mix the cornstarch with 2 tablespoons of water. Add to the hot pot and stir until the sauce thickens.
7. Season with salt and pepper to taste.
8. Serve hot with chopped scallions as garnish.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for the hot pot or electric skillet
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 15g
Protein: 50g
Substitutions for ingredients:
- Pork or chicken can be substituted for beef or lamb.
- Button mushrooms or shiitake mushrooms can be used instead of sliced mushrooms.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add sliced potatoes, carrots, or other vegetables to the hot pot.
- Use different types of meat or seafood, such as chicken, pork, fish, or scallops.
- Adjust the amount of chili oil or Sichuan peppercorns to make the hot pot spicier or milder.
Tips and tricks:
- Use thinly sliced meat to ensure it cooks quickly in the hot pot.
- Don't overcrowd the hot pot with too many ingredients at once.
- Use a strainer or slotted spoon to remove cooked ingredients from the hot pot.
- Dip cooked ingredients in the sauce before eating.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the hot pot in the center of the table with chopsticks or tongs for guests to serve themselves.
Garnishes:
Chopped scallions, cilantro, or sesame seeds can be used as garnish.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a simple salad can be served as a side dish.
Troubleshooting advice:
- If the sauce is too thick, add more water or chicken broth.
- If the hot pot is too spicy, add more soy sauce or sugar to balance the flavors.
Food safety advice:
- Make sure all ingredients are cooked to the appropriate temperature.
- Keep the hot pot at a simmer to prevent foodborne illness.
Food history:
Sichuan hot pot is a popular Chinese dish that originated in Sichuan province. It is traditionally served during the winter months as a way to warm up.
Flavor profiles:
Sichuan hot pot is known for its spicy and savory flavors, with a hint of sweetness from the sugar and sesame oil.
Serving suggestions:
Serve the hot pot with a variety of dipping sauces, such as soy sauce, hoisin sauce, or peanut sauce.
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Region: Chinese