Dry hot pot, a flavor-packed alternative to traditional broth-based hot pot, focuses on stir-frying ingredients in a spicy sauce before simmering. Here’s a simple guide to recreate this fiery dish at home.
Step 1: Prepare the Sauce
The heart of dry hot pot lies in its sauce. Mix 2 tablespoons of chili bean paste (doubanjiang), 1 tablespoon of fermented black beans, 1 teaspoon of Sichuan peppercorn powder, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, and 1 tablespoon of sugar. Add a splash of water or oil to achieve a thick, paste-like consistency. Adjust spiciness with more chili paste if desired.
Step 2: Stir-Fry Aromatics
Heat 3 tablespoons of oil in a wok or deep pot over medium heat. Sauté 3-4 sliced garlic cloves, 1 tablespoon of minced ginger, and 2-3 dried chilies until fragrant, about 1 minute. This builds the flavor base.
Step 3: Cook Ingredients
Add protein (e.g., thinly sliced beef, chicken, or tofu) and stir-fry until browned. Then, toss in hard vegetables like potatoes, carrots, or bell peppers, and cook for 2-3 minutes. For leafy greens or mushrooms, add them later to avoid overcooking.
Step 4: Simmer and Serve
Pour the sauce over the ingredients, mix well, and add ½ cup of water or broth. Bring to a simmer, cover, and cook for 5-8 minutes until everything is tender. Garnish with scallions, cilantro, or peanuts. Serve hot with steamed rice or noodles.
Enjoy this bold, customizable dish that’s perfect for spice lovers!
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