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!

7 Reviews
7 Comments
POSTED:26/08/2024
Level:Medium
Yield:3-4 servings
Total:1 hr 0 min
(includes chilling time)
Active:10 min

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

Lamb Ribs Hot Pot

Fragrant Chicken Hot Pot

Clear Broth 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).

Prepare all ingredients including beef, chicken feet, kelp, shiitake mushrooms, and doubanjiang.

STEP 2

Prepare Beef:

Wash the beef thoroughly and cut it into chunks. Set aside.

Prepare beef by washing and cutting into chunks before setting aside.

STEP 3

Prepare Chicken Feet:

Wash the chicken feet, trim off the nails, and cut them in half. Set aside.

Prepare Chicken Feet: Wash, trim nails, and cut 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.

Rehydrate and prepare kelp knots and shiitake mushrooms for cooking.

STEP 5

Prepare Aromatics:

Peel and slice the ginger. Wash and cut the green onion into sections. Rinse the star anise and cinnamon stick.

Prepare aromatics: Peel & slice ginger, wash & cut green onion, rinse star anise & cinnamon.

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.

Blanch meat in water with cooking wine 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.

Clean blanched meat by rinsing beef and chicken feet under cold water after blanching.

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.

Sauté aromatics in oil for added flavor: ginger, green onion, star anise, and cinnamon.

STEP 9

Add Bean Paste:

Add a suitable amount of bean paste (doubanjiang) and continue to sauté until aromatic.

Incorporate bean paste into the dish for added flavor.

STEP 10

Cook Meat:

Add the blanched beef and chicken feet to the pot. Stir-fry until they are partially cooked.

Cook the blanched beef and chicken feet in pot until partially cooked.

STEP 11

Add Vegetables:

Add the kelp knots and soaked shiitake mushrooms. Pour in enough water to cover the ingredients.

Instructions to add vegetables and water to kelp knots and shiitake mushrooms.

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.

Simmer cooking wine on high heat, then reduce to low and simmer for 40 minutes.

STEP 13

Season:

During the cooking process, add salt, sugar, and pepper to taste.

Season during cooking with salt, sugar, and pepper for 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.

Prepare additional hot pot ingredients: corn, enoki mushrooms, bok choy, lotus roots, and 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!

Transfer hot pot base to electric pot, add ingredients, cook until tender. Enjoy 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
Nutritional Summary of Recipe
Amount per 2533 g= 1 serving(s)
  • Energy (calories):2930 kcal
    141%
  • Protein:269.04 g
    514%
  • Fat:81.83 g Why gray?
    175%
  • Carbohydrates:298.45 g
    131%
Calorie breakdown
  • Protein: 36%
    1059 kcal
  • Fat: 25%
    735 kcal
  • Carbohydrates: 39%
    1140 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
4:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

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.

7 REVIEWS

Review
Your rating:
GourmetGrinsNovember 03, 2024

My family loves this hot pot recipe. It’s easy to make and tastes really great!
SavorySensationShowcaseOctober 20, 2024

How can I make the hot pot broth richer?
reply:
October 23, 2024
You can add more spices to the broth, such as star anise, cinnamon, and a bit of bean paste. Simmering the broth longer will also enhance its richness.
FlavorFusionFindersOctober 09, 2024

This is one of the best hot pots I’ve ever had, especially the flavor of the broth—it’s unforgettable!
SpiceSavorStudioSeptember 26, 2024

I really love this recipe; the hot pot broth has an amazing aroma and the meat is cooked perfectly!
SpiceSizzleSeptember 14, 2024

The broth’s flavor is outstanding, and the variety of ingredients made the hot pot a success!
EpicureanEatsShowcaseSeptember 03, 2024

What can I use as a substitute for hot pot base seasoning?
reply:
September 05, 2024
You can use chicken broth, beef bone broth, or vegetable broth as a base. Add some garlic, ginger, and spices to enhance the flavor.
FlavorFrenzyAugust 29, 2024

This hot pot is fantastic, with a rich broth and fresh, delicious ingredients!
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