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Sichuan Hotpot
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Sichuan Hotpot
A spicy and numbing Sichuan hotpot recipe that combines the flavors of Sichuan peppercorns, chili oil, and various ingredients such as pork, vegetables, and tofu. The dish is known for its unique 'mala' flavor, which is both spicy and numbing. This recipe serves 4-6 people and can be customized with your preferred ingredients. Sichuan hotpot is a popular dish in China and is often served during special occasions and gatherings. It is a great way to enjoy a variety of flavors and textures in one meal.
Time Cook
30
Level
Intermediate
Calories
1200
Allergens
Pork, Soy, Gluten
Ingredients
1 pound
Pork slices
300 Calories
2 pieces
Lotus root
100 Calories
1 bunch
Bok choy
20 Calories
1 block
Tofu
200 Calories
2 tablespoons
Sichuan peppercorns
10 Calories
1/4 cup
Chili oil
100 Calories
1/4 cup
Soy sauce
50 Calories
2 inches
Ginger
10 Calories
1 bunch
Scallions
20 Calories
Step-by-Step Instructions
1
Combine the Sichuan peppercorns, chili oil, and soy sauce in a blender or food processor to make the hotpot broth. Blend until the peppercorns are finely ground and the mixture is smooth.
2
Heat the hotpot broth in a large pot over high heat. Bring the broth to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes.
3
Slice the pork and lotus root into thin pieces. Cut the bok choy in half and separate the leaves. Cut the tofu into small cubes.
4
Add the sliced pork, lotus root, and bok choy to the hotpot broth. Cook for 5-7 minutes, or until the ingredients are cooked through.
5
Add the tofu to the hotpot broth and cook for an additional 2-3 minutes.
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Where cooking meets life and technology.
© 2025 Cooklaif