dinner · dairy-free
Sichuan mala hot pot at home
A fiery, numbing beef-tallow chili broth for a tabletop hot pot party, with a mild split-pot option.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains soy, sesame, fish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Melt tallow and fry doubanjiang on low until red and fragrant, 5 minutes.
-
2
Add chilies, Sichuan pepper, garlic, ginger, whole spices and black beans and fry 5 more minutes.
-
3
Add sugar, wine and stock; simmer 30 minutes (strain if you prefer a cleaner broth). Keep plain stock in the other half of a split pot for anyone who wants it mild.
-
4
Bring to the table on a portable burner and keep at a simmer.
-
5
Cook meats, vegetables and noodles a few at a time, until the meat is no longer pink and the fish balls are hot through, and dip in sesame oil-garlic sauce.
