Hellfire Hot Pot

Gather friends for a communal dining experience with this spicy Sichuan hot pot. The broth is infused with mouth-numbing Sichuan peppercorns, enhanced by a generous dose of chili oil, creating an unforgettable spicy sensation.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 6

Ingredients

1 lb beef slices

1 lb shrimp

1 lb tofu cubes

1 cup mushrooms, sliced

4 cups chicken broth

1/4 cup Sichuan peppercorns

1/4 cup chili oil

2 tbsp soy sauce

2 tbsp ginger, sliced

6 cloves garlic, minced

2 tbsp rice vinegar

1 tbsp sesame oil

1/2 tsp salt

1/2 tsp ground white pepper

2 green onions, chopped

1 cup napa cabbage, chopped

1/4 cup cilantro, chopped

1/4 cup peanuts, chopped

Instructions

1. Prepare all the ingredients by slicing the beef, shrimp, tofu, and vegetables.

2. In a large pot, combine chicken broth, Sichuan peppercorns, chili oil, soy sauce, ginger, garlic, rice vinegar, sesame oil, salt, and white pepper.

3. Bring the mixture to a boil, then reduce the heat to a simmer for 20 minutes to allow flavors to meld.

4. Arrange beef, shrimp, tofu, mushrooms, cabbage, and green onions on a serving platter.

5. With the broth simmering, invite guests to cook their selections in the pot as desired.

6. Serve hot, garnished with cilantro and peanuts.

Storage

Store any leftover broth in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the broth gently over medium heat until steaming. Add fresh ingredients for an additional serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.