Chongqing Red Broth Hot Pot Improved Recipe

Step 1

Add spices to a wok, toast over low heat until fragrant, then grind into spice powder with a grinder and set aside.

Step 2

Finely chop the broad bean paste, soak dried chili peppers in cold water overnight, then add to boiling water (enough to fully submerge the peppers) and simmer for approximately 6 minutes. Remove from heat, let cool completely, then grind into a smooth chili paste.

Step 3

Add rapeseed oil to a pot and heat until fully refined, then turn off the heat and let the oil cool to around 30% of its original temperature. Add the vegetable ingredients, simmer over low heat until all moisture is evaporated and the mixture is highly aromatic. Remove and discard the solid residue, then add the chopped rendered beef tallow and melt it completely. Next add the chili paste, stir-fry over low heat for about 1.5 hours (ensure the heat is very low to prevent burning). Then add the finely chopped broad bean paste and dried Dahongpao Sichuan peppercorns, continue stir-frying for about 1 hour until the chili and broad bean paste are fully dried out. At this point the aroma is very strong, and the oil on top will be bright red. Add rock sugar and fermented glutinous rice wine, continue simmering until all moisture from the rice wine has evaporated. Add the pre-prepared spice powder, continue stir-frying over low heat for about 5 minutes, then turn off the heat. Cover with a lid, let cool, then filter out the solids (these solids should be kept as hot pot base for the next step of pot preparation). Store the finished old oil in a container and let it settle.

Key points for stir-frying the base: Add 200g of ethyl maltol during the later stage of spice stir-frying to enhance aroma.

Method for making broth: Blanch all bone ingredients, crack them open, add to a pot, pour in enough water to fully submerge them. Bring to a rolling boil over high heat, then turn to low heat and simmer until the broth turns milky white.

Method for preparing the pot: First add the prepared hot pot old oil to the hot pot, then add the hot pot base and fresh broth, simmer over low heat until fragrant. Filter out solids, add to the hot pot, sprinkle with 100g of dried chili peppers and 10g of Sichuan peppercorns, then serve. Simmer for a few more minutes before adding ingredients to cook. The general ratio is: 1 jin of hot pot base with 10 jin of fresh broth and 25 jin of old oil.

Key points for preparing the pot: When preparing each pot, add 3g of hot pot aroma enhancer and 1g of antifoaming agent.