Sichuan-style Spicy Numbing Hot Pot
Sichuan-style Spicy Numbing Hot Pot is a popular Chinese hot pot dish consisting of a spicy and numbing broth made with Sichuan peppercorns, dried chili pepper, and other fragrant spices. The hot pot includes a variety of raw ingredients, such as thinly sliced beef, lamb, seafood, vegetables, and noodles, that are cooked in the hot pot and then dipped in a flavorful sauce. This dish is known for its intense spiciness and numbing sensation that lingers on the tongue. It is a must-try for anyone who enjoys bold and flavorful dishes.
Ingredients
- 1 pound beef sirloin, thinly sliced
- 1 pound lamb shoulder, thinly sliced
- 1 pound pork belly, thinly sliced
- 1 pound beef meatballs
- 1 1/2 cups shiitake mushrooms, sliced
- 1 cup enoki mushrooms
- 1 cup oyster mushrooms
- 1 cup bok choy, chopped
- 1 cup napa cabbage, chopped
- 1 cup bean sprouts
- 1 cup sliced lotus root
- 1 cup sliced taro root
- 1/2 cup sliced ginger
- 1/2 cup sliced garlic
- 1/2 cup Sichuan peppercorns
- 1/2 cup Chinese hot bean sauce
- 1/2 cup chili oil
- 1/2 cup soy sauce
- 1/2 cup Shaoxing wine
- 1/4 cup sugar
- 8 cups chicken stock
About the recipe
Cook Time: 60-90 minutes
Portions: 6-8 servings
Difficulty: Medium