Step 1 of 7
Sichuan hot pot
Soak the dried chillies in hot water for 20 minutes, drain and blitz or chop to a rough paste. Chop the doubanjiang finer if it is chunky, and rinse and chop the black beans.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Sichuan hot pot take?
2 hr 20 min all in — 50 min prep, 1 hr 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Hot.
What allergens should I watch?
This recipe is labelled for Soy, Wheat, Shellfish, Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
10 more questionsFewer questions
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Wok, Stockpot, Saucepan, Blender, Chef's knife, Cutting board, Spider or strainer.
How much salt do I put in?
The recipe lists Salt at 1 pinch.
How much sugar?
20 g (rock sugar if you have it) of Sugar.
How much toasted sesame oil?
200 ml (about 50 ml per person) of Toasted sesame oil.
How much oyster sauce?
4 tsp (1 tsp per bowl, optional) of Oyster sauce.
What can I use instead?
Beef tallow → Vegetable oil. The broth is lighter and will not set into a block in the fridge. You lose the beefy depth but the washing-up is easier. Sweet potato glass noodles → Mung bean glass noodles. Thinner and softer. Add them for the last minute only.
What should I watch for?
Keep the heat low. Doubanjiang and chilli scorch quickly and turn bitter, and there is no saving it then. Use a burner made for tabletop use, keep the cable or gas line out of the way, and keep the pot no more than two-thirds full. Keep the broth at a steady boil while raw food goes in. Give the raw meat and prawns their own serving chopsticks or strainer, and never eat with chopsticks that have touched raw meat. Cook beef and lamb until no longer pink and prawns until opaque all through, and put the raw plates back in the fridge if the meal runs past two hours.
Any tips from this recipe?
Most Sichuan families buy a block of hot pot base. If you do, fry it in a little oil before adding stock and throw in a handful of fresh Sichuan pepper to wake it up. Slice beef and lamb from half-frozen meat with your sharpest knife, or buy it ready-sliced from the freezer of an Asian supermarket. Lotus root, tripe, quail eggs, fish balls and frozen tofu are all standard if you can find them.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.