Back to list

Best Easy Sichuan Spicy Hot Pot Broth Recipe

Name: Best Easy Sichuan Spicy Hot Pot Broth Recipe
Total time: 50 min
Yield: 350 g
Ingredients: beef tallow 1 cup; dried chilies 2 cups; Sichuan peppercorn 3 tbsp; scallions 4 pieces; ginger 3 slices; garlic 6 cloves; Chinese rock sugar 2 tbsp; dried bay leaf 2 pieces; doubanjiang (chili bean paste) 3 tbsp; Shaoxing wine 2 tbsp; light soy sauce 2 tbsp; whole star anise 2 pieces; cinnamon stick 1 piece; cloves 4 pieces; salt 2 tsp; white pepper powder 1 tsp; chicken stock 8 cups

Dried chilies, Sichuan peppercorn, and beef tallow create a fiery, numbing hot pot base. This bold, family-style broth is the heart of Sichuan communal dining and customizable with any protein.

Cook 50 min Difficulty NORMAL 220 kcal

#spicy #hot pot #Sichuan #broth #family style #customizable

Image coming soon

Ingredients

Main ingredients

beef tallow 1 cup
dried chilies 2 cups
Sichuan peppercorn 3 tbsp
scallions 4 pieces
ginger 3 slices
garlic 6 cloves
Chinese rock sugar 2 tbsp
dried bay leaf 2 pieces

Seasonings/Sauce

doubanjiang (chili bean paste) 3 tbsp
Shaoxing wine 2 tbsp
light soy sauce 2 tbsp
whole star anise 2 pieces
cinnamon stick 1 piece
cloves 4 pieces
salt 2 tsp
white pepper powder 1 tsp
chicken stock 8 cups

Nutrition summary

Carbohydrates 6 g 11%

Protein 5 g 9%

Fat 20 g 80%

Serving size 350g

Cooking steps

1

Heat the beef tallow in a large heavy pot over medium-low heat until fully melted and shimmering, about 3-4 minutes.
2

Add dried chilies and Sichuan peppercorn; gently toast for 1-2 minutes, stirring constantly to prevent burning and to bloom their aroma.
3

Raise heat to medium. Stir in scallions, sliced ginger, and whole garlic cloves, cooking for another 2 minutes until fragrant and golden at the edges.
4

Add doubanjiang, Chinese rock sugar, and Shaoxing wine. Stir vigorously, then cook for 3 minutes, allowing the paste to caramelize and deepen in color.
5

Add bay leaves, whole star anise, cinnamon stick, and cloves. Stir for 1 minute, then pour in chicken stock and soy sauce.
6

Increase heat to bring the mixture to a boil, then immediately reduce to a gentle simmer and skim any impurities for a clear broth.
7

Season with salt and white pepper. Simmer uncovered for 30-40 minutes to allow spices to infuse, topping up with a bit more stock if evaporation occurs.
8

Taste and adjust seasoning before serving. Ladle hot pot base into a divided hot pot with your choice of fresh proteins and vegetables.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredient in this broth is beef tallow, which creates a rich, silky foundation and carries the fiery flavor from dried chilies and numbing Sichuan peppercorns. Together, these build the classic mala (numbing and spicy) profile at the heart of Sichuan hot pot.

Q. How do I control the heat and numbing effect in the hot pot broth?

Heat depends on both the type and quantity of dried chilies and Sichuan peppercorns. For less spiciness, reduce the amount of dried chilies or remove their seeds. For a milder numbing effect, cut back slightly on Sichuan peppercorn or add them in stages, tasting as you simmer. Always gently toast these at the start—too high heat will burn them and add bitterness.

Q. How can I prevent the broth from becoming overly greasy or cloudy?

Maintain gentle heat once the broth is simmering and skim impurities as soon as you see foam rise. Avoid boiling vigorously, which can emulsify tallow and make the broth cloudy. If needed, add more chicken stock to balance the consistency while it simmers uncovered.

Q. What is the nutritional profile per serving?

Each serving is approximately 350g and contains 220 kcal: 6g carbs (11%), 5g protein (9%), and 20g fat (80%). This reflects a rich, fat-forward broth meant as a base for communal cooking—nutritional content will shift further depending on ingredients you cook in it.

Best Easy Sichuan Spicy Hot Pot Broth Recipe

AI 영양사 앤디