Making Authentic Hot Pot at Home (2 Ways)

sliced meat

🥗Healthier: lean turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more budget-friendly.

tofu

🥗Healthier: firm tofu

💰Cheaper: silken tofu

Firm tofu has a better texture for hot pot, while silken tofu is often cheaper.

dipping sauces

🥗Healthier: low-sodium soy sauce

💰Cheaper: homemade sauce

Low-sodium soy sauce is healthier, while homemade sauces can be made from pantry staples.

Add chicken drumsticks and thighs to a stockpot with green onion, ginger, garlic, and water to cover.

Bring to a light boil over medium-high heat, then reduce to a simmer for 1.5 to 2 hours.

Strain the stock after simmering to create a clean broth.

In a blender, combine red and green sichuan peppercorns, star anise, and cinnamon sticks, blend until fine.

In a medium saucepan, melt beef fat and vegetable oil over medium heat.

Add dried chili pods and fry for 1-2 minutes until crisp, then strain the oil.

Blend the fried chilies until fine and add to the warm oil with garlic, green onions, ginger, spicy bean paste, fermented black bean paste, bay leaves, shiitake mushroom powder, and the spice mix.

Cook until bubbling and dark red, remove bay leaves, add sugar and shaoxing rice wine, then blend until smooth.

Pour the mixture into an 8x8 baking pan, cool until solid, then divide into pieces for the spicy soup base.

Fill the hot pot with the prepared stock, turn on medium-high heat, and add ingredients for the non-spicy broth.

Add shiitake mushrooms, ground white pepper, jujube, and ginger to one side of the pot, and the spicy soup base to the other side.

Season both sides with salt to taste.

Prepare the vegetables and meats, including mini bok choy, trumpet mushrooms, beech mushrooms, napa cabbage, and noodles.

Prepare dipping sauces with sesame oil, garlic, and soy sauce mixed with black vinegar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens