Chinese
Chongqing Hot Pot
A Chongqing-style red oil hot pot with beef tallow, Pixian doubanjiang, dried chiles, and Sichuan peppercorns. The broth is used as a fiery cooking medium for tripe, beef, duck blood, tofu skin, vegetables, and noodles, then each bite is cooled in a sesame-oil garlic dip.
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Ingredients
- Beef tallow120g
- Rapeseed oil or neutral oil3 tbsp
- Dried facing-heaven chiles30g
- Sichuan peppercorns2 tbsp
- Pixian doubanjiang3 tbsp
- Fermented black beans1 tbsp, rinsed and chopped
- Ginger25g, sliced
- Garlic cloves6, lightly crushed
- Scallion whites2, cut into lengths
- Star anise1
- Cassia cinnamon1 small piece
- Bay leaves2
- Fennel seeds1 tsp
- Black cardamom or caoguo1/2 pod, cracked
- Shaoxing wine1 tbsp
- Rock sugar1 tsp
- Beef stock or water1.2 litres
- Salt1/2 tsp, or to taste
- Thinly sliced beef200g
- Beef tripe150g, cleaned and thinly sliced
- Duck blood curd200g, sliced
- Tofu skin100g
- Lotus root150g, thinly sliced
- Napa cabbage or celtuce150g
- Enoki mushrooms100g
- Fresh wheat noodles150g
- Toasted sesame oil4 tbsp
- Minced garlic2 tbsp
- Cilantro2 tbsp, chopped
- Scallion greens2 tbsp, chopped
Method
- Cut the dried chiles into pieces, shake out some seeds, simmer them in water for 5 minutes, then drain and pound or chop them into a coarse ciba lajiao paste.
- Briefly rinse the dried spices and Sichuan peppercorns, then drain well.
- Melt the beef tallow with the rapeseed oil in a wok over medium-low heat.
- Add the ginger, crushed garlic, and scallion whites, and fry until fragrant and lightly golden.
- Stir in the Pixian doubanjiang and ciba chile paste, and fry slowly for 8 to 10 minutes until the oil turns deep red and aromatic.
- Add the fermented black beans, Sichuan peppercorns, star anise, cassia, bay leaves, fennel seeds, black cardamom, rock sugar, and Shaoxing wine, and fry for 2 minutes without scorching.
- Pour in the beef stock or water, bring to a boil, then simmer for 20 minutes and season with salt.
- Transfer the red broth to a hot pot set over a burner and keep it at a steady simmer.
- Mix each dipping bowl with 2 tablespoons toasted sesame oil, 1 tablespoon minced garlic, cilantro, and scallion greens.
- Arrange the beef, tripe, duck blood, tofu skin, lotus root, vegetables, mushrooms, and noodles on plates around the pot.
- Cook ingredients at the table in batches, swishing tripe for about 10 seconds, beef for 20 to 30 seconds, duck blood for 3 to 5 minutes, and vegetables or noodles until tender.
- Lift cooked pieces from the broth, dip them in the sesame-oil garlic sauce, and eat while hot.
Common questions
Can I substitute beef tallow in Chongqing hot pot if I can't find it?
Yes. Use neutral oil plus a little butter or beef fat for richness, or all neutral oil for a lighter broth. You’ll lose some classic depth, but Pixian doubanjiang, spices, and peppercorns still build strong flavor.
How long should I fry the chili paste and doubanjiang?
Fry them slowly for 8 to 10 minutes over medium-low heat. The oil should turn deep red and smell nutty, not raw. If rushed, the broth tastes harsh and the chili paste can stay gritty.
What are the most common mistakes when making Chongqing hot pot broth?
The biggest mistakes are burning the aromatics, frying the spices too long, and using too much heat. Also avoid skipping the brief simmer for the dried chiles, which softens them and helps create the coarse ciba lajiao paste.
How should I store leftover hot pot broth and chile paste?
Cool the broth quickly, then refrigerate in a sealed container for up to 4 days or freeze for 2 to 3 months. The chile paste itself can also be frozen in small portions for easier future batches.
What should I serve with Chongqing hot pot to balance the heat?
Serve plenty of dipping sauces, rice, and mild ingredients like tofu, mushrooms, greens, potatoes, and noodles. Thin-sliced beef, lamb, and seafood are classic. Keep cold drinks nearby, but don’t rely on them to tame the spice completely.