My Favorite Sichuan Hot Pot Recipe, from 1972
Historical Sichuan hotpot was... a little different than it is today. And at home? It's actually our preference.
0:00 - Why the old way is the easy way
1:27 - The genesis of Chongqing hotpot
3:40 - The cooking
6:17 - The eating
8:22 - What to toss in?
FULL, DETAILED WRITTEN RECIPE
...is over on the Substack! Free as always, if it had to be said.
HOW TO MAKE A CHINESE-STYLE BEEF STOCK (as promised)
Ingredients:
* Beef bone with marrow (牛骨/带骨髓), sliced open, 1kg
* Beef shin (牛腱), 500g
* Ginger (姜), a 2-inch knob
* Sichuan peppercorn (花椒), 1/4 tsp, optional
* Water, 4L
Process:
Add the bone, water, and shin to a pot and bring up to a boil, and down to a simmer. Skim. Add the Sichuan peppercorn and the ginger.
After 90 minutes time, remove the beef shin. You can slice some up for the hot pot if you want, or simply portion and reserve for another use (e.g. turn it into a liangban Chinese style cold salad, or top some noodles, etc).
After a total of six hours of boiling (you can go longer if you like), strain the stock.
Set aside the 3 cups that we’ll be using above, and maybe 1 extra cup for refilling the pot during eating. Freeze the remainder.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
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