How to Cook Authentic Spicy Sichuan Hot Pot, CiCi Li

With me here today is my friend, Sourabh. He is a digital entrepreneur and food & fashion blogger. Because he loves spicy food so let’s make Sichuan spicy hot pot today.

5 tablespoons of oil
2 teaspoons of Sichuan pepper corns
1 cinnamon
2 tsaoko
5 pieces of star anise
1 teaspoon of cloves
5 pieces of red dry chilies
3 bay leaves
5 slices of ginger
5 cloves of garlic
1 bunch of scallion
2 tablespoons of Sichuan spicy soy bean paste
4 cups of vegetable stock
6 leaves of Napa cabbage, chopped
2 pieces of sliced corn
12 pieces of fried egg tofu
6 slices of lotus root
1 bunch of watercress
1 bunch of enoki mushroom
2 king oyster mushrooms, sliced
1 bag of noodles
1 roll of glass noodles
A handful of cilantro

First in a pot, add 5 tablespoons of oil, 2 teaspoons of Sichuan pepper corns, 1 cinnamon, 2 tsaoko, 5 pieces of star anise, 1 teaspoon of cloves, 5 pieces of red dry chilies, 3 bay leaves
5 slices of ginger, 5 cloves of garlic, 1 bunch of scallion, 2 tablespoons of Sichuan spicy soy bean paste, and wait until the shockingly delicious aroma comes out. Then add 4 cups of vegetable stock in it.

Now that the soup is boiling, we can add anything we want, and that’s the beauty of hot pot. Since you are vegetarian, we are going to add vegetarian ingredients only. First we are going to cook some Napa cabbage, corn, fried egg tofu, lotus root because they are harder in texture and they can cook for a long time.

Then we can also add watercress, enoki mushroom, king oyster mushrooms when we want to eat them because they cook quickly. If you aren’t vegetarian, now it’s also a good time to swish your meat slices.

You can add noodles when you are almost done with eating because these noodles usually absorb the soup. This is my favorite part.

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