Name: Sichuan Mala Hot Pot
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: Asian cuisine
Ingredients: 1.5 l beef broth (Low sodium preferred); 3 tbsp doubanjiang (Spicy broad bean paste); 2 tbsp sichuan peppercorns (Whole); 10 pcs dried chilies (Whole, adjust to spice preference); 5 g ginger (Sliced); 5 pcs garlic (Whole cloves, smashed); 2 tbsp vegetable oil; 2 pcs star anise; 1 pcs cinnamon stick; 2 pcs bay leaf; 300 g thinly sliced beef (Such as sirloin or ribeye); 300 g thinly sliced lamb; 200 g prawns (Peeled and deveined); 150 g fish balls; 100 g enoki mushrooms; 200 g bok choy (Cut into sections); 200 g tofu (Firm or silken, cut into cubes); 150 g napa cabbage (Torn into pieces); 4 tbsp sesame paste; 2 tbsp soy sauce; 1 tbsp chili oil (Optional); 2 tbsp chopped garlic; 2 tbsp chopped cilantro

Hot Pot

Prep: 30 min • Cook: 45 min. A classic Sichuan-style hot pot featuring a fiery and numbing mala broth, perfect for a lively home gathering. This recipe focuses on creating a balanced, aromatic broth base with go-to ingredients that create a truly authentic and satisfying experience.

Preparation time: 30 min
Cooking time: 45 min
Total time: 1 hr 15 min
Servings: 6
Course: Main
Complexity: Medium

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Ingredients

Broth Base

1 3/5 qt beef broth(Low sodium preferred)
3 tbsp doubanjiang(Spicy broad bean paste)
2 tbsp sichuan peppercorns(Whole)
10 pcs dried chilies(Whole, adjust to spice preference)
0oz ginger(Sliced)
5 pcs garlic(Whole cloves, smashed)
2 tbsp vegetable oil
2 pcs star anise
1 pc cinnamon stick
2 pcs bay leaf

Dipping Ingredients

11oz thinly sliced beef(Such as sirloin or ribeye)
11oz thinly sliced lamb
7oz prawns(Peeled and deveined)
5oz fish balls
4oz enoki mushrooms
7oz bok choy(Cut into sections)
7oz tofu(Firm or silken, cut into cubes)
5oz napa cabbage(Torn into pieces)

Dipping Sauces

4 tbsp sesame paste
2 tbsp soy sauce
1 tbsp chili oil(Optional)
2 tbsp chopped garlic
2 tbsp chopped cilantro

Instructions

Prepare the Broth

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add doubanjiang and stir-fry for 1-2 minutes until fragrant.
Add Sichuan peppercorns, dried chilies, ginger slices, garlic cloves, star anise, cinnamon stick, and bay leaves. Stir-fry for another minute until aromatic.
Pour in the beef broth and bring to a boil. Reduce heat, cover, and simmer for at least 30 minutes to allow flavors to meld.
Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot.

Assemble and Cook

Transfer the strained broth to a portable induction cooker or a heat source placed in the center of the dining table.
Arrange all the dipping ingredients and prepared dipping sauce components on platters around the hot pot.
Once the broth is simmering, guests can start adding their chosen ingredients to the pot. Cook until done (e.g., thinly sliced meats cook in seconds, vegetables take a few minutes).
Dip cooked ingredients into personal dipping sauces before enjoying.

Nutrition

Servings: 6
Serving size (imperial): 13.5 fl oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	780.5 kcal	195.1 kcal	4,683 kcal
Protein	45.2 g	11.3 g	271.2 g
Fat	55.8 g	14 g	334.8 g
Carbs	25.1 g	6.3 g	150.6 g

Tips

Toast Sichuan peppercorns and dried chilies lightly before using to enhance their aroma and flavor profile.
Maintain a gentle simmer for the broth, not a rolling boil, to prevent ingredients from breaking apart.
Offer a variety of dipping sauces to cater to different preferences, allowing for a personalized hot pot experience.

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Ingredients

Broth Base

1 3/5 qt beef broth(Low sodium preferred)
3 tbsp doubanjiang(Spicy broad bean paste)
2 tbsp sichuan peppercorns(Whole)
10 pcs dried chilies(Whole, adjust to spice preference)
0oz ginger(Sliced)
5 pcs garlic(Whole cloves, smashed)
2 tbsp vegetable oil
2 pcs star anise
1 pc cinnamon stick
2 pcs bay leaf

Dipping Ingredients

11oz thinly sliced beef(Such as sirloin or ribeye)
11oz thinly sliced lamb
7oz prawns(Peeled and deveined)
5oz fish balls
4oz enoki mushrooms
7oz bok choy(Cut into sections)
7oz tofu(Firm or silken, cut into cubes)
5oz napa cabbage(Torn into pieces)

Dipping Sauces

4 tbsp sesame paste
2 tbsp soy sauce
1 tbsp chili oil(Optional)
2 tbsp chopped garlic
2 tbsp chopped cilantro

Instructions

Prepare the Broth

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add doubanjiang and stir-fry for 1-2 minutes until fragrant.
Add Sichuan peppercorns, dried chilies, ginger slices, garlic cloves, star anise, cinnamon stick, and bay leaves. Stir-fry for another minute until aromatic.
Pour in the beef broth and bring to a boil. Reduce heat, cover, and simmer for at least 30 minutes to allow flavors to meld.
Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot.

Assemble and Cook

Transfer the strained broth to a portable induction cooker or a heat source placed in the center of the dining table.
Arrange all the dipping ingredients and prepared dipping sauce components on platters around the hot pot.
Once the broth is simmering, guests can start adding their chosen ingredients to the pot. Cook until done (e.g., thinly sliced meats cook in seconds, vegetables take a few minutes).
Dip cooked ingredients into personal dipping sauces before enjoying.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

780.5 kcal

195.1 kcal

4,683 kcal

Protein

45.2 g

11.3 g

271.2 g

Fat

55.8 g

14 g

334.8 g

Carbs

25.1 g

6.3 g

150.6 g

Tips

Toast Sichuan peppercorns and dried chilies lightly before using to enhance their aroma and flavor profile.

Maintain a gentle simmer for the broth, not a rolling boil, to prevent ingredients from breaking apart.

Offer a variety of dipping sauces to cater to different preferences, allowing for a personalized hot pot experience.