Chinese Hot Pot at Home | 自家火锅

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare and dice garlic, then thinly slice ginger, shiitake mushroom, scallion and cilantro. Set aside.

Step 2

Clean and prepare vegetables, noodles and tofu into small bite sizes. Cut dried chili into small pieces, set aside in a bowl with Szechuan peppercorn.

Step 3

(Spicy Broth) Heat up cooking oil in a saucepan, further add in sliced ginger, scallion, dried chili and Szechuan peppercorn to mix on medium heat until fragrant. Quickly add in the Chongqing Heat hot pot soup base to mix on medium heat for a minute, pour in water or vegetable broth, bring to boil for a couple of minutes, transfer broth to a hot pot device.- Or if you do not have a hot pot device at home, simply cook vegetables of your choice in the broth until fully cooked, transfer to the table to serve.

Step 4

(Non Spicy Broth) Heat up cooking oil in a saucepan, further add in sliced ginger, scallion and Shiitake mushroom pieces to mix on medium heat until fragrant. Quickly add in the tomato flavored hot pot soup base sauce to mix on medium heat for a minute, pour in water or vegetable broth, bring to boil for a couple of minutes, transfer broth to a hot pot device. - Or if you do not have a hot pot device, simply cook vegetables of your choice in the broth until fully cooked, transfer to the table to serve.

Step 5

Place the hot pot device at the center of the table on a portable electric burner.

Step 6

Place individual plates of raw ingredients on the table, along with dipping sauce ingredients( for dipping sauce, simply mix all dipping sauce ingredients listed under dipping sauce above, taste and adjust the flavor to your liking).

Step 7

Once broth starts boiling, begin adding ingredients to the pot. Be sure to cook ingredients through before consuming with a dap on the dipping sauce. Enjoy!

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