Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu Recipe

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Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu
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Ingredients
12
Count
Nutrition
452
Calories
Total time
60
Minutes
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Ingredients:

  • 1/3 cup shaoxing wine (substitute ( medium dry sherry)
  • 1/4 cup dried hot red chili pepper (sichuanese preferred)
  • 1/2 cup szechuan hot bean sauce
  • 3 quarts beef stock
  • 1 tbsp rock sugar
  • 1/3 cup sichuanese fermented glutinous rice wine (optional)
  • 1/2 tsp salt ( really , to taste)
  • 1 tsp szechwan pepper, whole

Directions:

  1. Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using either a mortar and pestle or a food processor.
  2. Wash the ginger and cut it into slices about the thickness of a coin.
  3. Using a scissors, snip the chiles into 1 inch sections and remove the seeds.
  4. Heat 3 tbs of the oil in a wok over a medium flame so it's hot but not smoking.
  5. Stir fry the chiles to flavor the oil; you want the oil to sizzle around the chiles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside.
  6. Rinse out and dry the wok, the put on a simmer/low heat.
  7. Add the rest of the oil and the beef drippings.
  8. Once the drippings have melted completely, turn up the heat to medium.
  9. When the oils just begin to smoke (around 250-300 degreesF), add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds).
  10. The paste should NOT burn; if necessary either move the wok off the heat or turn the heat down to let the paste sizzle in the oil.
  11. When the oil has reddened, add the black bean mash and the ginger.
  12. Stir fry until they also are fragrant.
  13. Add about 1 1/2 quarts of the beef stock and bring to a boil.
  14. When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and (optional) the glutinous rice wine.
  15. Salt to taste.
  16. Add the chiles and the Sichuan pepper (adjust the quantity depending on how hot and numbing you want it) leave the broth to simmer for 15-20 minutes.
  17. You are now ready to use this to dip ingredients to cook.
  18. =============== NOTE ================.
  19. You will add the rest of the chicken stock to top up the hotpot as the meal progresses.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 452.21 Kcal (1893 kJ)
Calories from fat 378.65 Kcal
% Daily Value*
Total Fat 42.07g 65%
Cholesterol 28.99mg 10%
Sodium 1284.76mg 54%
Potassium 912.68mg 19%
Total Carbs 6.27g 2%
Sugars 5.13g 21%
Dietary Fiber 0.15g 1%
Protein 11.82g 24%
Vitamin C 9.1mg 15%
Iron 0.1mg 0%
Calcium 39.6mg 4%
Amount Per 100 g
Calories 83.49 Kcal (350 kJ)
Calories from fat 69.91 Kcal
% Daily Value*
Total Fat 7.77g 65%
Cholesterol 5.35mg 10%
Sodium 237.19mg 54%
Potassium 168.5mg 19%
Total Carbs 1.16g 2%
Sugars 0.95g 21%
Dietary Fiber 0.03g 1%
Protein 2.18g 24%
Vitamin C 1.7mg 15%
Calcium 7.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.5
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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