Homemade Spicy Hot Pot Flavor Base Recipe
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The weather in GZ is getting colder and colder lately. Now it is the best time for hot pot. If you want to make a good hot pot, you need a good hot pot soup base. In this video, I will show you how to make a spicy numbing hot pot soup base.
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???? PACKAGED HOT POT SOUP BASE -
**INGREDIENTS FOR GROUND SPICES**
- 4 pieces of bay leaves [香叶] [Amazon Link:
- 3 pieces of star anise [八角] [Amazon Link:
- 6 pieces of white cardamom [白豆蔻] [Amazon Link:
- 1 big stock of cinnamon, use scissors to cut it small [桂皮]
- 1 tsp of clove [丁香] [Amazon Link:
- 2 tbsp of Gancao [甘草] [Amazon Link:
- 1/3 cup of Sichuan peppercorn [花椒] [Amazon Link:
- 1 tbsp of fennel seed [茴香] [Amazon link:
- 1 tbsp of cumin seed [孜然] [Amazon Link:
- 1/3 cup of chili flake [辣椒粉] [Amazon Link:
**INGREDIENTS FOR CHILI BLENDS**
- 1.5 cup of red chilies [美人椒]
- 3/4 cup of garlic
- 1/2 cup of ginger
- 1/3 cup of face heaven chilies [朝天椒]
**OTHERS**
- 1 cup of Dou ban Jiang [豆瓣酱] [Amazon Link:
- 1/3 cup of spicy fermented soybean paste [香辣豆豉酱] [Amazon Link:
- 1 tbsp of sugar
- 1 tbsp of salt
- 5 cup of canola oil + 1 cup of lard
**STEP BY STEP**
- Grind all the dry spices into powder (4 pieces of bay leaves, 3 pieces of star anise, 6 pieces of cardamom, 1 big stock of cinnamon, 2 tbsp of Gancao, 1/3 cup of Sichuan peppercorn)
- Put the spice powder in a bowl, then add in 1 tbsp of fennel seed, 1 tbsp of cumin seed, 1/3 cup of chili flake. Mix everything together until well combined.
- Besides the dried ingredients. You also need to grind some wet ingredients (1.5 cups of red chili Mei ren jiao, 3/4 cup of garlic, 1/2 cup of ginger, 1/3 cups of face heaven chili)
- Put the chili mixture and the ground spices in the wok. Add 1 cup of Dou ban Jiang, 1/3 cup of fermented soybean paste. Stir this on low heat until well combined. Add 1 tbsp of sugar and 1 tbsp of salt, keep mixing everything.
- At the same time, get another pot. Heat up 5 cups of canola oil and 1 cup of lard. Traditionally this is done with pure beef tallow. But I don’t like that much animal fat so I just did a little change. You can use pure canola oil, it is fine. Bring the oil to 350 degrees Fahrenheit.
- Then pour the hot oil into the wok. You should see it is bubbling a lot. That will wake up most of the flavor. And be careful, it is safer to do it in batches.
- Let it cook on low heat for about 20 minutes. Turn off the heat and wait until it cools down to room temperature.
- This is my recommendation for making the spicy hot pot: 2 cups of base + 8 to 10 cups of chicken broth. This recipe is enough for you to make 3 hot pot.
- You can save the base in the freezer for 1.5 months.
Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!
...and if you've read this far, might as well subscribe. More recipes coming soon =)
How To Make Hot Pot at Home: Hot Pot Recipe & Ingredients (Easy Dinner Ideas!)
#hotpot #chinesehotpot #sydney
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It's getting colder here in Sydney and what better time to have hot pot?! It's actually so easy to cook hot pot at home; well not cook because there's barely anything to cook. All you gotta do is buy all the right ingredients, get a good soup base, get a good pot for hot pot and you're off to the races.
Now what you put in this pot is really completely up to you, but here's'a list of my go-to whenever i have Chinese Hot Pot at home.
Things I always buy when i have Chinese Hot Pot at Home:
0. Soup Base
1. Meats: Fatty Beef, Pork & Ox Tongue
2. Fish balls, Beef balls, Pork balls
3. Fish paste
4. Tofu & Fried Tofu
5. Veggies: Corn, watercress, chinese lettuce, Tong Ho, Raddish, Enoki Mushrooms
6. Noodles: Udon is my preference
7. Frozen Wontons
8. Hot Pot Sauces: Soy Sauce, Sesame Oil, chopped garlic, chopped spring onions, chili garlic, satay sauce.
My go-to sauce mix is 1 part soy sauce, 1 part sesame oil, 1 tsp chopped garlic, 1 tsp spring onions.
Hot Pot Drinks of choice:
Now i think having a drink is a necessity when you have hot pot - beers, sugar cane juice, aloe vera, soft drink. just drink whatever you want.
How To Make Chinese Hot Pot (steamboat) at Home: Hot Pot Recipe & Ingredients (Easy Dinner Ideas!)
???? How to Hot Pot at Home | DIY Fish Balls, Soup Base, Sauces
In today's video, we'll be talking about how to do Hot Pot at Home, and my dad (a Chinese chef of 50+ years) shares his hot pot recipes for Homemade Fish Balls, Soup Base, & Dipping Sauce.
This is the final video in our series on DIY hot pot.
Playlist:
Mega Blog Post:
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Ready-Made Hot Pot Bases
Mongolian Hot Pot Style -
Sichuan Style -
Seafood Style -
Hot Pot Equipment
Strainer ladle:
Deep strainer ladle:
My parents' hot pot, with a partition:
Instant Pot:
Rice cooker:
Recipes Mentioned:
Steamed Spare Ribs:
Chicken Congee Recipe:
@ChineseCookingDemystified's video on hot pot:
Woks of Life blog post on hot pot:
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- 8 Quart Pot:
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- Dad's 40 year old Chinese Chef Knife:
- Chef Knife:
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- Magnetic Knife Strip (storage):
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???? DAD'S SPECIAL INGREDIENTS ????
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil:
- Light Soy Sauce:
- Dark Soy Sauce:
- Rice Cooking Wine:
- Chili Oil:
- Hoisin Sauce:
- Premium Oyster Sauce:
- Chicken Bouillon:
- Shaoxing Cooking Wine:
- Chinese Sausage / Lap Cheung:
- Dried Shrimp:
- Dried Shiitake Mushrooms:
- Dried Wood Ear Fungus (a few options, depending on what's in stock):
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⏲ CHAPTERS ⏲
00:00 - Intro
00:59 - What is hot pot?
02:00 - Preparing fish balls
02:32 - Cutting, mincing, flattening fish
04:21 - Can you use other tools? Blenders?
05:12 - Cutting, mincing, flattening shrimp
06:40 - Mixing fish and shrimp
07:28 - Versatility of fish balls
07:55 - Add flavors to fish balls
10:54 - Mixing and slapping fish paste
11:57 - My dad’s simple soup base recipe
12:52 - Background on soup bases and alternatives
14:24 - My dad’s dipping sauce recipe
16:27 - Equipment for hot pot
17:40 - Randy’s birthday celebration!
20:46 - Reflecting on my birthday wishes
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???? OTHER CREDITS ????
Intro Flute Music - Performed by Daddy Lau
Chillhop Music -
Overhead Camera Rig built by P.Oak -
Chinese Subtitles by Wynee Pan -
Images courtesy of Xuzhou Museum
The Best Chinese Hot Pot Recipe (2 Must Eat Soup Bases) CiCi Li - Asain Home Cooking
Today I'd like to share with you the best Chinese Hot Pot Recipe! There are 2 must eat hot pot soup bases: Mala Spicy Hot Pot Soup Base, and Beef Hot Pot Soup Base! I absolutely love hot pot. I can eat hot pot every day! Chinese also like to eat hot pot in all kinds of holidays and celebrations.
Chinese Hot Pot Recipe:
鴛鴦火鍋做法,中文影片:
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To enter the sweepstakes, use Knorr Chicken Broth Mix, Knorr Liquid Seasoning, or Knorr Bouillon Cubes. Cook your family’s favorite Chinese New Year dishes, take a picture of the dish, and upload it to Knorr’s website.
For the beef soup base:
1 cinnamon stick
2 pods star anise
1 black cardamom pod
2 bay leaves
2 pieces cloves
3 pounds beef short rib bones
3 quarts water, and additional if needed
1 onion, peeled
1 thumb ginger, peeled
1 cube Knorr beef bouillon
1 teaspoon goji berries
6 red dates
2 stalks scallions, cut into 2-inches pieces
For the spice soup base:
1 cinnamon stick
1 black cardamom (cao guo)
1 star anise
1 slice Chinese licorice root (gan cao)
2 cloves
2 bay leaves
1 teaspoon fennel seeds
1 tablespoon Sichuan peppercorns
2 cups dried red chili peppers, separated
1/4 cup paprika powder
8 tablespoons rice wine
1 cup extra light olive oil
5 garlic cloves
1 tablespoon black bean sauce (douchijiang)
2 tablespoons Sichuan Pixian doubanjiang
2 quarts chicken stock
1 cube Knorr chicken bouillon
Stay in touch with CiCi:
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#CiCiLi #AsianHomeCooking #ChineseHotPotRecipe
© All Rights Reserved.
How (and why) you should Hot Pot at home
You should be eating more hotpot, and you should be doing it at home.
I know hotpot is one of those cultural things that some of you might not get. If that describes you, we want to try to make you a convert - it's a fun way to eat that takes an enormous amount of pressure off the cook. It's like... if you smashed together a 'one pot meal' and a 'cookout' in the best possible way.
We wanted to stay away the firey Sichuan style of hotpot - it's quite difficult thing to execute at home, and most people would just purchase a pre-made base if you want it (links to both Chef Wang Gang and the blog ChinaSichuanFood Sichuan hotpot recipes, in the pinned comment below). Instead, we wanted to talk about more 'general', not-spicy hotpots that can form a base for whatever hotpot you want to whip up.
EXAMPLE HOTPOT INGREDIENTS
You can find example menus at hotpot here:
and here:
1. Meats: Sliced beef, lamb, pork, fish. Poultry (cut into chunks).
2. Organ: duck tongue, intestine, beef tripe, liver, pork brain.
3. Meat products: Fresh pork/beef balls, spam, frozen meat balls, fish balls, quail eggs.
4. Tofu, tofu products, etc: firm tofu, frozen tofu, tofu puffs, tofu skins, seitan, konjac.
5. Seafood: clams, shrimp, squid, octopus.
6. Leafy veggies: water spinach, spinach, bak choy, napa cabbage, cabbage, lettuce, broccoli, cauliflower.
7. Root/hearty veg: sweet potato, potato, yam, Chinese yam, taro, jicama, cassava, corn, chestnut, gobo, daikon, carrot.
8. Mushroom/fungi: king oyster, oyster, porcini, enoki, chestnut, button, shiitake, wood ear, snow ear.
9. Kelp: sea lettuce, kombu.
10. Starch: noodles, rice noodles, rice cake.
INGREDIENTS, PORK BONE BASE
- Pork bones (猪筒骨), 500g. We used the leg bone. It's best if the bone's got a touch of meat still on it. Ribs would also work fine.
- Hot, boiled water, 2.5L
- Ginger (姜), 2 inches, smashed.
- Dacong a.k.a. welsh onion (大葱), ~2-3 two inch sections -or- 1/8 of a white onion.
- Daikon Radish (萝卜), 500g. Peeled and cut into ~2 inch chunks.
- Seasoning: 1/2 tbsp salt, 1 tsp chicken bouillon powder (鸡粉), optional 1/8 tsp white pepper powder (白胡椒粉).
PROCESS, PORK BONE BASE
1. Soak the pork in cool water for 30 minutes.
2. Move to a pot of cool water, cover, and over a high flame bring to a boil. Boil for ~2 minutes, then remove.
3. Give the pork a quick rinse under running water.
4. Fry the pork bones in ~1/2 tbsp of oil until lightly browned, ~2-3 minutes. Add in the hot, boiled water, the ginger, and the onion. Bring to a boil, then down to a simmer. Cover, simmer on low for at least ~1 hour.
5. Add in the daikon, then cover it back up. Simmer for one hour more.
6. Season, then move over to your table.
INGREDIENTS, GUIYANG PICKLED GREENS & BEANS HOTPOT
- Dried lima beans (芸豆) -or- kidney beans (腰豆), 120g.
- Pork belly (五花肉), 200g
- Soy sauce to marinate the pork belly, 1 tsp.
- Aromatics: 3 cloves garlic, ~2 inches ginger (姜). Both minced.
- Suancai, Chinese pickled mustard greens (酸菜), 150g. Minced.
- Stock, 4 cups; Bean cooking liquid, 2 cups.
- Corn, 1 ear. Cut into ~four pieces.
- Tomato, 1. Cut into slices.
- Green garlic (蒜苗) -or- scallion (葱), 2 sprigs. Cut into one inch sections.
- Seasoning [skip if your stock is already seasoned]: 1/2 tbsp salt, 1 tsp chicken bouillon powder (鸡粉)
Note - if your stock is already seasoned (e.g. if you were using the broth above) do not season twice.
PROCESS, GUIYANG PICKLED GREENS & BEANS HOTPOT
1. Rinse your dried beans, and soak in the fridge overnight.
2. Add your beans to 2 liters of boiling water. Cover, and cook on medium low for ~2 hours, or until the beans are soft enough to mash.
3. Remove the beans. Reserve half, then take the other half of the beans and mash them. Reserve two cups of the bean cooking liquid.
4. Medium flame, fry the pork belly for ~5 minutes, or until it's browned and's started to release some lard. Remove, reserve.
5. Flame still on medium, fry the garlic/ginger in the rendered fat until fragrant, ~30 seconds. Then add the minced suancai pickled greens, and fry for another minute until fragrant. Then add in the minced beans and fry for one minute more. Remove and reserve.
6. Add the 2 cups bean liquid and 4 cups stock. Mix in the mashed bean mix from step 5 together with the remaining beans. Bring to a boil.
7. Season, skim, add in the corn, fried pork belly, tomato, and green garlic.
Footage:
Mark Wiens' shabu shabu video: youtube.com/watch?v=f7HIc3B0BLI&t
Wang Gang's family meal: youtube.com/watch?v=V-7RL7nlcj0
Food Ranger's fly restaurant video: youtube.com/watch?v=5TG3iimkEME
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
SPICY Sichuan Hot Pot Base Recipe (with Beef Tallow)
Hi Everyone! Thank you so much for stopping by my channel! I grew up in Sichuan Chengdu and I love sharing the recipes from my hometown because they are so amazing and I think everyone should try it! Who doesn't love hot pot? Especially the weather is getting cold now and hot pot just sounds so warming and fun! This traditional Sichuan hot pot base recipe will give you a hot, spicy and aromatic soup, absolutely essential for your hot pot party! We use beef tallow in Sichuan to make the red soup of hot pot and the soup base will solidify in the fridge. So it's super easy to store away the hot pot base and melt it whenever you want it!
It can not only be used for making hot pot, but also for dishes such as Gan Guo (dry pot), Ma La Xiang Guo, or Ma La Tang! I hope you give it a try and tag me on social media if you recreated it!
Keep in Touch:)
Follow my IG @yisichuankitchen
Ingredients (I linked some of the ingredients I personally use):
* 100 g dried chilies about 4 cups (
* 3 tbsp Sichuan pepper red, green or a mixture of both (
* 4 tbsp Shaoxing wine(
* 500 g beef tallow (aka beef dripping, you can substitute, see 05:51) (
* 1 star anise (
* 2 small pieces cassia cinnamon (
* 2 bay leaves(
* 1 Chinese black cardamom optional (
* 10 White cardamom (
* 5g Fennel seeds (
* 1/2 onion sliced
* 5 stalks scallions cut into sections
* 1 handful cilantro
* 1 large piece ginger (sliced)
* 50 g Sichuan chilli bean paste about ½ cup (
* 1 tbsp fermented black beans rinsed and coarsely chopped (
* 1 tbsp rock sugar (
Instructions
1. First prepare about 100g of dry chili. Take out about 9 chilies for garnish later. Cut the chilies into sections and shake out the seeds. The purpose of this step is to release the seeds so the hot pot base is not too spicy. You can use a strainer to shake out even more seeds from the peppers.
2. Add boiling hot water to the chilies. Soak for 20 - 30 minutes.
3. While waiting, prepare the aromatics. Wash the cilantro to remove any dirt. Cut in half. Slice one large piece of peeled ginger. Slice half an onion. Chop green onion into sections.
4. Prepare other ingredients: 1 tbsp of Fermented black soybeans, a half cup of Doubanjiang, 1 tbsp of rock sugar, 3 tbsp Sichuan peppercorn, 10 white cardamom, 1 black cardamom, 1 star anise, 2 pieces of Chinese cinnamon, two bay leaves and 5 g of fennel seeds.
5. Drain the chilies. Add to a food processor. Blend until they become a coarse paste. You can also chop up the chilies with a knife or use a mortar and pestle.
6. Add shaoxing wine to the spice mix and Sichuan peppercorn. Mix well so everything is covered by the liquid. The purpose of shaoxing wine is to release the flavor of spices and prevent overcooking.
7. Add beef tallow to a wok or large pot. Turn on the heat to melt tallow completely. Drop in the aromatics. Slowly fry for about 10-15 minutes until the aromatics start to brown. Take out the aromatics with a strainer. Reduce heat to low or turn off the heat during this step to prevent overheating.
8. Gently put in the chili paste and stir. Add in the spices. Remember to drain the cooking wine before putting them in. Cook on low heat for 10 minutes.
9. Add Sichuan Doubanjiang and fermented black beans. Simmer for 8 minutes while gently stirring from time to time to avoid sticking to the bottom.
10. Add Sichuan peppercorn and sugar. Cook for 2 more minutes.
11. Turn off the heat and let cool for a while.
12. Pour the oil, along with the solid content, into a heat resistant container. Stir to even out the mixture. Add the bayleaf and leftover dried chilies for garnishing. They’ll float on the surface.
13. After leaving in the fridge for 24 hours, the hot pot base is fully solidified. Cut the solidified soup base into four small blocks. You can now store the leftover soup base blocks for 2 weeks in the fridge or up to 6 months in the freezer.
chapters:
0:00 Intro
0:24 Prepare ingredients
3:25 Cooking Hot Pot Base
5:15 Pour in a container
5:51 Q&A and Additional Tips
6:34 Cut Hot Pot Base
6:59 Sign Off
Want more delicious bites? Check out my other videos:
Shui Zhu Yu (Sichuan Boiled Fish):
Spicy Lao Gan Ma Chili Crisp:
Lao Gan Ma Recipe:
Authentic Mapo Tofu from Sichuan:
Sichuan Baby Taro Chicken Stew:
Sichuan Green Beans Stir Fry:
#hotpot #sichuan #chinesefood #tallow