Spicy Hotpot Broth (Sichuan) — Hong Tang Lu

May 18, 2023May 18, 20230 2
Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu
in Soup

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/4 cup fermented black beans
1/3 cup shaoxing wine ( substitute ( medium dry sherry )
3 inches fresh ginger , unpeeled
1/4 cup dried hot red chili pepper ( Sichuanese preferred )
1/2 cup peanut oil ( substitute ( vegetable oil , any high smoke point oil )
2/3 cup dripping ( original recipe ( beef or lard )
1/2 cup szechuan hot bean sauce
3 quarts beef stock
1 tablespoon rock sugar
1/3 cup sichuanese fermented glutinous rice wine ( optional )
1/2 teaspoon salt ( really , to taste )
1 teaspoon szechwan pepper , whole

Nutrision Information

Servings Per Recipe
6
Calories
520
Sugar
3g
Fat
50g
Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu is a traditional Chinese soup and hotpot dish popular throughout the country. The spicy and flavorful broth is typically served in a hotpot, with various meats, vegetables and other ingredients added to the pot to cook in the flavorful broth. This recipe for Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu uses a variety of traditional Chinese flavors, including fermented black beans, hot bean sauce, and sichuan pepper, to create a rich and satisfying soup that will keep you warm on even the coldest of days.

Instructions

1.Soak the black beans and the dried hot red chili pepper in separate bowls with warm water for 15 minutes.
2.Drain the black beans and set aside.
3.Rinse and drain the chili pepper, coarsely chop it and set aside.
4.Cut the unpeeled ginger root into chunks, and add to a blender with the shaoxing wine. Blend to a puree.
5.Heat the peanut oil in a wok over medium-high heat until hot. Add the chopped chili pepper, and stir for 30 seconds. Then add the black beans and mix well.
6.Add the ginger and shaoxing wine puree to the wok and stir for another 30 seconds.
7.Turn heat to low, then add the dripping and stir until it has melted. Add the hot bean sauce and mix thoroughly until the oil has turned a deep red color and you can smell the flavors.
8.Add the beef stock, rock sugar, sichuan pepper, and optional fermented rice wine. Stir and bring to the boil over high heat.
9.When the stock starts to boil, lower to medium heat and cook for 1 hour, stirring occasionally. Add salt to taste.
10.Pour into hotpot and serve with meat, vegetables and other Chinese hotpot ingredients of your choice.

PROS

Spicy and flavorful, perfect for cold weather or as a comforting soup.

Easily customizable by adding meat and vegetables of your choice to the hotpot.

CONS

This soup is quite spicy and may not be suitable for those with a low tolerance for spicy food.

Some of the ingredients may be difficult to find in local grocery stores, requiring a trip to a specialized Asian market.

HEALTH & BENEFITS

Fermented black beans are high in protein and dietary fiber, as well as iron and potassium. They are also thought to help regulate blood sugar and reduce cholesterol levels.
Hot peppers contain capsaicin, which has been shown to have anti-inflammatory and pain-relieving properties.
Ginger is rich in antioxidants and has been linked to reducing inflammation, aiding in digestion, and fighting off cold and flu.

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