Posted on 12th Jul 2025

Sichuan Hot Pot

This Sichuan Hot Pot recipe is perfect for a cosy night in or as a fun and interactive meal with friends and family.

Cuisine

Time

3 hrs mins

Servings

5 people people

Ingredients

Soup Base

2 tablespoons vegetable oil
5 spring onions, roughly chopped
6 slices ginger
3-5 bay leaves
10 cloves garlic (peeled)
1 cinnamon stick
5 star anise
10 cloves
1 tablespoon Sichuan peppercorns
12 whole dried red chilies
100ml douban jiang (chilli bean sauce)
3 tbsp fermented black beans
½ tbsp rock sugar
2 tbsp Shaoxing rice wine
3L chicken stock

Optional Side Ingredients

Light soy sauce
Sacha sauce
Chili oil or paste
Chinese black vinegar (or rice vinegar)
Sesame paste (or peanut butter)
Sesame oil
Sesame seeds
Salted peanuts
Chopped coriander
Chopped spring onions
Chopped garlic

Fresh Ingredients for Hot Pot

Hot Pot sliced beef / rib eye (frozen if fine)
Sliced chicken
Whole prawns (head on shell on)
Fried tofu puffs
Shiitake mushrooms
Enoki / Shimeiji mushrooms
Glass noodles (mung bean vermicelli)
Spinach noodles
White Pak Choi / Kai Lan / Choi Sum
1 fresh lotus root

Method

Finely chop the ginger, garlic and spring onion. Add to a pestle and mortar with the fermented black beans, and sichuan peppercorns. Crush to a coarse paste. Fry on a medium heat in a well-oiled wok. Essentially creating a base chilli paste. Add the douban jiang, dried chili, cinnamon, bay leaves, star anise and cloves.