How To Make Chinese Hot Pot At Home
As autumn arrives and the weather cools, many begin to crave the comforting warmth of hot pot. However, some may hesitate, thinking that making hot pot is too complicated. Today, I’m sharing a simple homemade hot pot recipe that’s easy to learn—just give it a try, and you’ll master it in no time!
There are many varieties of Chinese hot pot, and today I'm sharing a classic Sichuan hot pot recipe. This hot pot is perfect for enjoying with family and friends. I’ll walk you through the detailed steps and demonstrate how to make it.
1.About Hot Pot
Hot pot is a traditional Chinese dish, historically known as "Gu Dong Geng," named for the bubbling sound made when food is dropped into boiling water. The basic method involves using a pot and heat source to bring water or broth to a boil, in which various ingredients are cooked.
Typical hot pot ingredients include a wide variety of meats, seafood, vegetables, tofu, mushrooms, eggs, and staple foods. These ingredients are cooked in boiling water or specially prepared broth and enjoyed once cooked. Some versions of hot pot are accompanied by dipping sauces for added flavor.
Among the different types of hot pot, spicy Sichuan hot pot is the most popular. Originally known as "Mao Du Hot Pot," it is famous for its distinctive spicy and numbing flavor. It originated in Chongqing and is also referred to as "Red Soup Hot Pot," "Red Oil Hot Pot," or "Mountain City Hot Pot." Chongqing is considered the birthplace of spicy hot pot and remains its primary source to this day.
2.Necessary Equipment
When you decide to make hot pot at home, you'll need to prepare the following equipment:
Heat Source: You can buy an electric hot pot, which plugs directly into an outlet. This type of pot is versatile and can be used for cooking hot pot, boiling noodles, and making other dishes.
Chopsticks: Chopsticks are essential for picking up food during hot pot. It's best to use bamboo or wooden chopsticks, as they are heat-resistant and cool down quickly. Avoid using plastic or metal chopsticks—plastic can melt at high temperatures, and metal can conduct heat, potentially burning your hands.
3.Preparing the Ingredients
When making hot pot, you can add any of your favorite foods. Here are the ingredients used in this recipe:
Meat: Beef, fish roe pouches, and hot pot meatballs. You can find fish roe pouches and hot pot meatballs at Chinese grocery stores.
Vegetables: Kelp knots, leeks, Napa cabbage, lotus root, radish, taro, dried shiitake mushrooms, spinach, corn, enoki mushrooms, potatoes, and more.
Seasonings: Common Chinese seasonings like pepper powder, Doubanjiang (fermented bean paste), star anise, cinnamon sticks, and other typical spices.
4.Homemade Hot Pot Broth
For convenience, you can buy pre-made hot pot broth from the store, which saves a lot of time. However, I prefer to make my own hot pot broth. Previously, I shared a Sichuan Hot Pot Broth Recipe and a Hot Pot Soup Base—feel free to check those out if you're interested. This time, I've prepared a new broth recipe that’s less spicy and suitable for a wider range of tastes. Below, you'll find the detailed instructions.
5.Preparation
Beef: Clean and cut the beef into chunks, then set aside.
Chicken Feet: Clean the chicken feet, trim the nails, cut them in half, and set aside.
Kelp & Dried Mushrooms: Clean the kelp and set aside. Soak the dried mushrooms in water until rehydrated, then cut them in half.
Baby Napa Cabbage, Spinach, & Enoki Mushrooms: Wash and prepare these vegetables.
Corn, Lotus Root, Radish, Potato, & Taro: Peel, wash, and cut into pieces.
Aromatics: Peel and slice the ginger. Clean and cut the green onions into sections. Rinse the star anise and cinnamon sticks.
6.More Hot Pot Recipes
Healthy Mixed Vegetable Hot Pot
Here’s how to make this delicious hot pot!
INGREDIENTS
MAIN INGREDIENTS
- 500g chicken feet
- 500g beef
- 6 fish roe pouches
- 350g hot pot meatballs
ACCESSORIES
- 12 kelp knots
- 1 baby bok choy
- 1 piece of lotus root
- 1/2 radish
- 1/2 taro
- 5 dried shiitake mushrooms
- 1 bunch of spinach
- 1/2 corn cob
- 100g enoki mushrooms
- 1 potato
SEASONINGS
- 1 leek
- 2 tablespoons cooking wine
- 5g black pepper
- 2 star anise
- 1 piece of ginger
- 3 tablespoons doubanjiang (bean paste)
- 10g salt
- 5g sugar
- 1 piece of cinnamon stick
DIRECTIONS
STEP 1
Prepare All Ingredients:
Ensure all ingredients are ready, including beef, chicken feet, kelp knots, shiitake mushrooms, and doubanjiang (bean paste).
STEP 2
Prepare Beef:
Wash the beef thoroughly and cut it into chunks. Set aside.
STEP 3
Prepare Chicken Feet:
Wash the chicken feet, trim off the nails, and cut them in half. Set aside.
STEP 4
Prepare Kelp and Shiitake Mushrooms:
Wash the kelp knots and set aside. Soak the dried shiitake mushrooms in water to rehydrate, then cut them in half. Set aside.
STEP 5
Prepare Aromatics:
Peel and slice the ginger. Wash and cut the green onion into sections. Rinse the star anise and cinnamon stick.
STEP 6
Blanch Meat:
In a pot of cold water, add the chicken feet and beef along with 1 tablespoon of cooking wine. Bring to a boil over high heat, then blanch for 3 minutes.
STEP 7
Clean Blanched Meat:
Remove the blanched beef and chicken feet, and rinse them under cold water to remove any foam. Set aside.
STEP 8
Sauté Aromatics:
Heat oil in a pot, then add the ginger slices, green onion sections, star anise, and cinnamon stick. Sauté until fragrant.
STEP 9
Add Bean Paste:
Add a suitable amount of bean paste (doubanjiang) and continue to sauté until aromatic.
STEP 10
Cook Meat:
Add the blanched beef and chicken feet to the pot. Stir-fry until they are partially cooked.
STEP 11
Add Vegetables:
Add the kelp knots and soaked shiitake mushrooms. Pour in enough water to cover the ingredients.
STEP 12
Simmer:
Add the remaining cooking wine. Bring to a boil over high heat, then reduce to a low heat and simmer for 40 minutes.
STEP 13
Season:
During the cooking process, add salt, sugar, and pepper to taste.
STEP 14
Prepare Additional Ingredients:
While the hot pot base is simmering, prepare the additional hot pot ingredients. Clean and cut the corn, enoki mushrooms, baby bok choy, lotus root, and other hot pot balls.
STEP 15
Transfer and Cook:
Once the hot pot base is ready, transfer it to the electric hot pot. Add the prepared ingredients and cook until they are tender and fully cooked. Enjoy your homemade hot pot!
Recipe analyzer
- Recipes: How To Make Chinese Hot Pot At Home
- Main Ingredients:14
- Servings per recipe:1
- Servings size:2.7 kg
-
Energy (calories):2930 kcal
-
Protein:269.04 g
-
Fat:81.83 g
Why gray?
-
Carbohydrates:298.45 g
-
Protein: 36%1059 kcal
-
Fat: 25%735 kcal
-
Carbohydrates: 39%1140 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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