Vegan Sichuan Hot Pot Base Recipe| How to Make Spicy Hot Pot at Home

Рет қаралды 8,245

11 ай бұрын

Hi Everyone! Thank you so much for stopping by my channel! I grew up in Sichuan Chengdu and I love sharing the recipes from my hometown because they are so amazing and I think everyone should try it! Who doesn't love hot pot? Previously I shared a traditional Sichuan Hot Pot Base using Beef Tallow and today I'm sharing the vegetarian version! By using vegetable oil you can make the hot pot base vegan. You can use peanut oil, canola oil and avocado oil.
The oil would not solidify but you can keep the base in a jar and store it in fridge.This traditional Sichuan hot pot base recipe will give you a hot, spicy and aromatic soup, absolutely essential for your hot pot party!
You can also use it for dishes such as Gan Guo (dry pot), Ma La Xiang Guo, or Ma La Tang! I hope you give it a try and tag me on social media if you recreated it!
Printable recipe: sichuankitchenrecipes.com/202... ‎
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Ingredients (I linked some of the ingredients I personally use):
* 100 g dried chilies about 4 cups (amzn.to/42J71bP)
* 3 tbsp Sichuan pepper red, green or a mixture of both (amzn.to/431T6xX)
* 4 tbsp Shaoxing wine(amzn.to/445NFPb)
* 500 g vegetable oil
* 1 star anise (amzn.to/3JhRGIg)
* 2 small pieces cassia cinnamon (amzn.to/467vGd9)
* 2 bay leaves(amzn.to/467vTgr)
* 1 Chinese black cardamom optional (amzn.to/3paneJr)
* 10 White cardamom (amzn.to/3NyF8Pw)
* 5g Fennel seeds (amzn.to/3PfKTmr)
* 1/2 onion sliced
* 5 stalks scallions cut into sections
* 1 handful cilantro
* 1 large piece ginger (sliced)
* 50 g Sichuan chilli bean paste about ½ cup (amzn.to/3Jg0RZZ)
* 1 tbsp fermented black beans rinsed and coarsely chopped (amzn.to/3Jk2S7i)
* 1 tbsp rock sugar (amzn.to/3pagY4s)
Want more delicious bites? Check out my other videos:
Shui Zhu Yu (Sichuan Boiled Fish): • Suan Cai Yu Recipe - S...
Spicy Lao Gan Ma Chili Crisp: • How to make Lao Gan Ma...
Lao Gan Ma Recipe: • Lao Gan Ma Recipe » Fr...
Authentic Mapo Tofu from Sichuan: • Authentic Mapo Tofu Re...
Sichuan Baby Taro Chicken Stew: • Baby Taro Chicken Stew...
Sichuan Green Beans Stir Fry: • Szechuan Green Beans
#hotpot #sichuan #chinesefood

Пікірлер: 20

@firewordsparkler 11 ай бұрын

Love this! Thank you for making a vegan version!

@YiSichuanKitchen 11 ай бұрын

So glad you enjoyed it ☺️

@dorisummers6303 10 ай бұрын

This is awesome for people who eat kosher too. Thank you!

@letXeqX 6 ай бұрын

It is indeed! Though here in Israel I haven't been able to find Doubanjiang yet which I believe is pretty essential. Yi if you see this can you suggest a substitute? I have korean gochujang which I know is not the same, are there some ingredients I can add to it to get it close to Doubanjiang? Just found your channel and it's so great, I've subscribed of course. Thanks.

@nicholassangster4556 5 ай бұрын

@@letXeqX doubanjiang is kinda like gochujang mixed with miso mixed with fermented black beans and pickled chillis. It's very strong in flavour and is super salty

@letXeqX 5 ай бұрын

@@nicholassangster4556 Thanks so much, looking forward to trying it. Been looking at videos on the long process of making it but can't get my hands on fermented black beans. So ordered Murcor powder to make my own only to get a message back a few days later that they can't ship it to where I am, haha. Guess it will have to wait till I'm next in the US or Europe.

@jeffldavid 9 ай бұрын

So nice. Will definitely make one for Christmas get together. :)

@YiSichuanKitchen 9 ай бұрын

Wonderful! It’s definitely worth it 😀

@framhouse2935 11 ай бұрын

❤❤❤❤❤

@MJ-vs7gz 10 ай бұрын

Hi Yi, thank you so much for sharing the recipe 🙏🙏🙏 This is exactly what I wanted 😍 I just have a question.. is the rock sugar different from normal sugar in flavour? Thanks ❤

@YiSichuanKitchen 10 ай бұрын

Rock sugar has no difference in flavor with normal sugar! It is just more used in Chinese cooking for its shape ☺️

@joshdauber1263 4 ай бұрын

Hi Yi, Thank you so much for this recipe! I made it last night and my whole kitchen smelled amazing! I was just wondering what the ratio is for using. For something like malatang, how much of this soup base would you use for each cup of water or stock? Thank You!

@YiSichuanKitchen 4 ай бұрын

Great question! I think there is no restriction but I typically use about 1/4 cup of hot pot base with 2-3 cups of water for one malatang. And you can increase or decrease the amount depending on how you like it! :)

@Pr3ttyt1ngz 4 ай бұрын

I was looking to see if i have any of these items. I have a powdered cardamom, anise seed, a rice vinegar and a red wine vinegar, i also have just regular sugar and regular cinnamon sticks. Would any of these work or will theu taste differently??

@asdinnie 9 ай бұрын

Hi Yi Thank you very much for this. I am vegetarian not vegan. Was looking for a good vegetarian recipe. I see there's no mushrooms in your recipe. Can I add them with the stock base to get more mushroom flavour in? Same with other ingredients often seen jn hot pot: Chinese dates, etc. Or are these not in the traditional Sichuan style? Any other extras would be appreciated. Many thanks, Andrew

@YiSichuanKitchen 9 ай бұрын

You absolutely can add mushrooms to your stock! And I love mushrooms in hot pot! Mushrooms are mostly used in the plain side of the soup, not the hot side! And you can use dates, goji berries, Chinese medicines in the plain soup as well!