Mandarin Duck Hot Pot Broth
A dual-flavor hot pot broth combining spicy, numbing Sichuan-style mala and savory notes, ideal for cooking a variety of meats and vegetables.
Ingredients
vegetable oil
100 g
stock (made from pork bones and whole chicken)
to taste
refined salt
to taste
white pepper powder
to taste
MSG
to taste
chicken essence
to taste
cooking wine
1 tsp
scallion segments
25 g
ginger slices
15 g
goji berries
5 g
chicken fat (melted)
20 g
tomato (sliced)
1/2
mala hot pot soup base (store-bought or homemade)
1200 g
Instructions
1
Preparing the Savory Broth
Pour the stock into a pot, add the ginger slices, scallion segments, and tomato slices. Season with refined salt, cooking wine, chicken essence, and white pepper powder. Drizzle in the melted chicken fat. Once it comes to a boil, pour it into one side of the hot pot.
2
Preparing the Mala Broth
Place the mala hot pot soup base directly into the other compartment of the hot pot and bring it to a boil.
3
Cooking Order
Once both broths are boiling, cook the meat ingredients first, then the vegetables. Prepare dipping-sauce condiments to taste.
