四川火锅 (Sichuan Huo Guo)

四川火锅 (suh-chwan hwoh-gwoh)

Sichuan Hot Pot

⏱ Prep Time 90 minutes

📈 Difficulty Medium

👥 Servings

A communal dining experience where diners cook raw meats and vegetables in a bubbling broth of dried chilies, Sichuan peppercorns, and beef tallow.

Nutrition & Info

Protein 20.2g

Carbs 33.0g

Fat 14.9g

Protein Carbs Fat

⚠ soy ⚠ sesame

portable burner hot pot

1
Melt beef tallow and fry chilies, peppercorns, and doubanjiang until oil is red.
2
Add ginger, garlic, whole spices, cook five minutes, then add stock.
3
Simmer thirty minutes for rich broth.
4
Set pot on table burner with raw ingredients arranged around it.
5
Diners cook items in broth and dip in sesame oil with garlic.

💡

Sichuan hot pot originated with Yangtze River dock workers in Chongqing who cooked cheap offal in spicy broth.