When it becomes cooler and cooler, I am happy with the fact that I can eat hot pot including my favorite spicy hot pot, nourishing seafood hot pot and warm lamb and beef hot pot. I love those ideas. I am living in China now and born in Chongqing a city originally from Sichuan province, where lots of hot pot restaurants providing excellent various hot pot options.
In case, if you are interested in some hot pot culture , please move the eye to my page hot pot.
That’s too far.
Let’s start making hot pot broth (soup base). Generally there are two types of broth for hot pot, one is spicy version (Hong Tang in Chinese ) and the other is clear (mild, Qing Tang in Chinese)version.
The spiced version is based on mild version. So just focus on the first layer at the very beginning.
1. Prepare the ingredients. The picture below shows my recommendation for making a clear hot pot broth. One chicken, several pig big bones, tomato, ginger and scallion. Besides, I add celery and carrot but forget to include them in the photo. Sorry for that. You can use lamb bones or beef bones too.
2. Cut the chicken into large chunks. Clean chicken chunks, and pig bones. Cut ginger into slices, tomato into slices, scallions into sections, carrots into cubes and celery into small section.
3. Prepare a pot or wok with enough water. Bring the water to a boiling. And add chicken and pig bones in. Turn down the fire and cook the blood water out. Transfer out and wash with warm water.
4. Clean your pot or prepare another one. And add some enough water. Return the chicken and pig bones back. Add ginger slices, carrot cubes, scallions sections and tomato slices in to. Add 3 teaspoon salt or as needed.
5 Bring all the content to a boiling and then turn down the fire to simmer for around 40 minutes to 1 hour.
Then we can match some other vegetables in directly, and enjoy a mild (clean) version hot pot or staring to make a spicy hot pot broth.
The processing of making spicy hot pot broth
1. Follow the steps above to make a clear version of hot pot broth.
2. Prepare a small piece of ginger, dozen cloves of garlic, 1 teaspoon of Sichuan Peppercorn, 1 tablespoon dried chili pepper, several star anise, several chunks of cassia bark, 1/2 teaspoon of fennel and 1 tablespoon of Doubanjiang. Cut ginger and garlic into slices.
3. Prepare a wok, heat up some cooking oil. Add ginger and garlic to stir-fry for about 2 minutes. Then add doubanjiang to stir fry until you can smell the taste. Then add other spices in.
4. Pour the clear version soup base introduced above to the wok. Turn down the fire to simmer for about 20 to 40 minutes until you can smell the aroma of the spices. Then start our lovely hot pot journey.
I hope you like this recipe and Enjoy! The above two hot pot soup bases are very basic versions for homemade hot pot.
Elaine wrote a e-cookbook with my hot pot dinner recipes where lots of advanced hot pot soup bases are included. If you love to make some unique and yummy hot pot at home, this might be a helpful cookbook for you. More details, interesting ingredients and tips about Chinese hot pot soup base, dipping sauces and preparation process are all included.