Chongqing Old-Stove Hot Pot

Name: Chongqing Old-Stove Hot Pot
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: Chinese
Ingredients: 1500 g Pork bone broth; 50 g Pixian doubanjiang (chili bean paste); 15 g Facing heaven dried chilies; 20 g Erjingtiao dried chilies; 15 g Sichuan peppercorns; 20 g Ginger (smashed); 25 g Garlic; 30 g Scallion segments; 25 g Fermented black beans (douchi); 20 g Rock sugar; 50 g Fermented glutinous rice (laozao); 10 g Star anise; 10 g Tsaoko (black cardamom); 8 g Sand ginger (sannai); 8 g Cinnamon bark; 5 g Cloves; 5 g Fennel seeds; 4 g Bay leaves; 3 g Lingcao herb; 3 g White cardamom pods; 3 g Zi Cao (gromwell root); 200 g Beef tallow; 100 g Lard; 150 g Cooked rapeseed oil; 10 g Chicken bouillon powder; 15 g Salt

A traditional mala hot pot originating from Chongqing, prepared on a rustic earthen stove, with a rich and intense flavor.

1h 25m

Easy

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Ingredients

Pork bone broth 1500 g

Pixian doubanjiang (chili bean paste) 50 g

Facing heaven dried chilies 15 g

Erjingtiao dried chilies 20 g

Sichuan peppercorns 15 g

Ginger (smashed) 20 g

Garlic 25 g

Scallion segments 30 g

Fermented black beans (douchi) 25 g

Rock sugar 20 g

Fermented glutinous rice (laozao) 50 g

Star anise 10 g

Tsaoko (black cardamom) 10 g

Sand ginger (sannai) 8 g

Cinnamon bark 8 g

Cloves 5 g

Fennel seeds 5 g

Bay leaves 4 g

Lingcao herb 3 g

White cardamom pods 3 g

Zi Cao (gromwell root) 3 g

Beef tallow 200 g

Lard 100 g

Cooked rapeseed oil 150 g

Chicken bouillon powder 10 g

Salt 15 g

Instructions

Making Ciba Chili Paste

Steep the Erjingtiao chilies in boiling water for 10 minutes, remove and drain off the water, then finely chop to make Ciba chili paste.

Frying the Base

Heat beef tallow in a pot, add the scallion segments and half of the ginger, and fry until fragrant and dry. Remove and discard the ginger and scallion segments. Add the lard and rapeseed oil and heat to about 60% hot. Add the Pixian doubanjiang and stir-fry over low heat for about 10 minutes. Add the Ciba chili paste and fry until red oil appears. Add the garlic, Sichuan peppercorns, facing heaven dried chilies, rock sugar, fermented black beans, and the remaining ginger, and stir-fry until fragrant. Pour into a soup pot and add the pork bone broth.

Simmering the Soup Base

Add the spices to the soup pot, bring to a boil over high heat, then reduce to low heat and simmer until fragrant. Add the fermented glutinous rice, chicken bouillon powder, and salt to complete the red spicy soup base.