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Best Easy Sichuan Hot Pot Recipe

Name: Best Easy Sichuan Hot Pot Recipe
Total time: 50 min
Yield: 450 g
Ingredients: beef ribeye, thinly sliced 12 oz; pork shoulder, thinly sliced 8 oz; white fish fillet, sliced 6 oz; firm tofu, cubed 8 oz; napa cabbage, chopped 2 cups; shiitake mushrooms, sliced 1 cup; baby bok choy, halved 1 cup; glass noodles (mung bean vermicelli) 3 oz; Sichuan hot pot soup base (paste or brick) 3 tbsp; dried chili peppers 8 pieces; Sichuan peppercorns 2 tsp; ginger, sliced 6 slices; garlic cloves, smashed 4 cloves; chicken broth 8 cups; soy sauce 2 tbsp; Shaoxing wine 1 tbsp

Sichuan hot pot with a fiery, numbing broth is the ultimate family dining experience. A fresh, high protein communal meal customizable to everyone's taste.

Cook 50 min Difficulty NORMAL 345 kcal

#high protein #mediterranean #diabetic friendly

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Ingredients

Main ingredients

beef ribeye, thinly sliced 12 oz
pork shoulder, thinly sliced 8 oz
white fish fillet, sliced 6 oz
firm tofu, cubed 8 oz
napa cabbage, chopped 2 cups
shiitake mushrooms, sliced 1 cup
baby bok choy, halved 1 cup
glass noodles (mung bean vermicelli) 3 oz

Seasonings/Sauce

Sichuan hot pot soup base (paste or brick) 3 tbsp
dried chili peppers 8 pieces
Sichuan peppercorns 2 tsp
ginger, sliced 6 slices
garlic cloves, smashed 4 cloves
chicken broth 8 cups
soy sauce 2 tbsp
Shaoxing wine 1 tbsp

Nutrition summary

Carbohydrates 18 g 21%

Protein 28 g 33%

Fat 16 g 46%

Serving size 450g

Cooking steps

1

Prepare a large pot: Add 8 cups of chicken broth and bring to a rolling boil over high heat.
2

Add Sichuan hot pot soup base, dried chili peppers, Sichuan peppercorns, sliced ginger, and smashed garlic. Reduce to medium heat and simmer for 10 minutes to release flavors.
3

Season the broth with soy sauce and Shaoxing wine. Taste and adjust as needed to achieve your desired saltiness and heat.
4

Arrange beef, pork, white fish, tofu, vegetables, and glass noodles on large platters for easy, quick access at the table.
5

At the dining table, keep the broth simmering at a gentle bubble. Diners cook proteins and vegetables to order: beef and fish 30–60 seconds, veggies and tofu 2–3 mins, glass noodles until soft.

Personalized Q&A

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

The defining ingredient is the Sichuan hot pot soup base, which delivers the classic spicy and numbing flavor with chilies and Sichuan peppercorns. Combined with chicken broth and aromatics, it creates the intense broth signature to Sichuan cuisine.

Q. How do I control the heat and spice in the broth?

Adjust the number of dried chili peppers and Sichuan peppercorns in Step 2 to control both heat and numbness. Letting the broth simmer over medium heat helps infuse these flavors deeply without burning the spices.

Q. How can I prevent overcooking the beef or fish?

Thinly sliced beef and fish should be swished in the simmering broth for only 30–60 seconds until just cooked. Overcooking results in tough texture, so keep cooking time short and remove items as soon as they're opaque and cooked through.

Q. How many calories, carbs, and protein are in each serving?

Each serving (about 450g) contains approximately 345 kcal with 18g of carbohydrates (21%), 28g of protein (33%), and 16g of fat (46%), making this hot pot high in protein and moderate in carbs and fat.

Best Easy Sichuan Hot Pot Recipe

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