Spicy Hot Pot is a popular Sichuan-style dish that combines the flavors of
spicy chili peppers, garlic, ginger, and other spices with fresh vegetables,
meats, and seafood. Here is a comprehensive list of Spicy Hot Pot recipes in
English for you to try at home:
1. Classic Spicy Hot Pot Recipe:
Ingredients:
2 pounds beef or lamb slices
1 pound shrimp or prawns
1 red bell pepper
1 yellow bell pepper
1 zucchini
1 onion
2 cloves garlic
1 tablespoon Sichuan peppercorns
2 tablespoons chili oil
2 tablespoons soy sauce
Salt and sugar to taste
Instructions:
1. Cut the beef or lamb into thin slices and marinate in a mixture of
vinegar, cornstarch, and sesame oil for at least 30 minutes.
2. Cut the
shrimp or prawns into small pieces and set aside.
3. Cut the red and yellow bell
peppers into thin slices and set aside.
4. Cut the zucchini and onion into small
pieces and set aside.
5. Mince the garlic.
6. Heat up the chili oil in a wok or
saucepan over high heat. Add the minced garlic and stir-fry for 30 seconds
or until fragrant.
7. Add the beef or lamb slices and stir-fry for 2-3 minutes or
until browned on all sides.
8. Add the Sichuan peppercorns and cook for another minute
or until fragrant.
9. Add the marinade and soy sauce and stir-fry for another 2-3
minutes or until the meat is cooked through.
10. Add the shrimp or prawns, red and yellow
bell peppers, zucchini, and onion to the wok or saucepan and stir-fry for
another 5-7 minutes or until everything is cooked through.
11. Add salt and
sugar to taste.
12. Serve hot with rice or noodles.
1. Spicy Beef Noodle Soup Recipe:
Ingredients:
2 pounds beef chuck, sliced thinly
1 tablespoon vegetable oil
4 cloves garlic, minced
2 dried chili peppers, chopped (optional)
8 cups chicken broth or water
1/4 cup soy sauce
2 tablespoons Shaoxing wine
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon sesame oil
2 tablespoons chopped scallions
Fresh cilantro leaves for garnish (optional)
Hot bean paste for dipping (optional)
Instructions:
1. Heat the vegetable oil in a wok or large pot over high heat. Add
the beef chuck and cook for about 5 minutes or until browned on all sides.
Remove from the pan and set aside.
2. In the same pan, add the garlic and dried chili
peppers (if using) and stir-fry for about 30 seconds or until fragrant. Remove
from the pan and set aside.
3. Return the beef to the pan and add the chicken broth or
water, soy sauce, Shaoxing wine, and cornstarch mixture. Stir well to
dissolve the cornstarch. Bring to a boil over high heat, then reduce the
heat to low and simmer for about 30 minutes or until the beef is tender.
4.
Add the sesame oil, scallions, and cilantro leaves (if using) to the soup
and stir to combine. Taste and adjust seasoning as needed.
5. Serve hot with
noodles or steamed buns, and serve hot bean paste on the side for dipping if
desired.