Sichuan Mala HuoguoSichuan Mala Hot Pot
This fiery Sichuan hot pot centers on a deeply seasoned broth scented with doubanjiang, chile oil, ginger, and numbing peppercorns. Thin beef, tofu, and vegetables are cooked in the bubbling broth at the table for a lively communal meal.
Prep
30m
Cook
30m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Broth
- 1.2lBeef Stock
- 600mlWater
- 50gDoubanjiang
- 30mlChili Oil
- 4gSichuan Pepper
- 12gGarlic (crushed)
- 20gFresh Ginger (sliced)
- 60gScallion (cut into lengths)
- 30mlLight Soy Sauce
- 2pcsStar Anise
- 3gChinese Five-Spice
Dippers
- 400gBeef Chuck (thinly sliced)
- 400gFirm Tofu (cut into cubes)
- 200gEnoki Mushroom (trimmed)
- 250gNapa Cabbage (cut into pieces)
- 250gBok Choy Cabbage (halved)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat a large pot over medium heat and add the chili oil.
- 02
Add the doubanjiang, garlic, fresh ginger, Sichuan pepper, star anise, and Chinese five-spice, and cook until the mixture is fragrant and the oil turns red.
- 03
Pour in the beef stock and water, then add the light soy sauce and scallion. Bring the broth to a steady simmer.
- 04
Arrange the beef chuck, firm tofu, enoki mushroom, napa cabbage, and bok choy cabbage on serving plates.
- 05
Keep the broth gently bubbling at the table.
- 06
Use separate utensils for raw and cooked foods. Cook the beef chuck in small batches in the bubbling broth to at least 63°C (145°F), then allow it to rest for 3 minutes before eating.
- 07
Cook the firm tofu, enoki mushroom, napa cabbage, and bok choy cabbage in the bubbling broth until fully heated and tender. Do not return cooked food to a plate that held raw beef chuck.
- 08
Serve the hot pot as the ingredients finish cooking.
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