Sichuan Hot Pot

Ingredients

• 200 g Sichuan peppercorns (huajiao), divided
• 15 g dried red chilies (chilhuacle or similar), seeded
• 60 ml vegetable oil
• 6 garlic cloves, smashed
• 30 g fresh ginger, sliced
• 4 scallions, white parts only, cut into 3 cm lengths
• 1 star anise
• 2 bay leaves
• 5 g cumin seeds
• 1.5 L high-quality chicken or pork stock, brought to a boil
• 100 ml Sichuan chili oil (doubanjiang base)
• 30 ml soy sauce
• 15 ml rice vinegar
• 10 g caster sugar
• 8 g sea salt
• 400 g protein variety (beef, lamb, pork belly, shrimp): thinly sliced
• 300 g leafy greens (bok choy, spinach): separated into leaves
• 150 g mushrooms (shiitake, oyster): sliced
• 200 g napa cabbage: cut into 3 cm pieces
• 100 g silken tofu: cubed

Method

1. 1
   Toast 100 g Sichuan peppercorns in a dry wok over medium heat for 3 minutes until fragrant; grind coarsely and set aside.
2. 2
   Toast dried chilies and cumin seeds in the same dry wok for 1 minute until darkened; set aside.
3. 3
   Heat 60 ml vegetable oil in a large hot pot or shallow braiser over medium heat; add garlic, ginger, scallion whites, star anise, and bay leaves; stir-fry for 2 minutes until deeply fragrant.
4. 4
   Add toasted chilies and cumin; stir for 30 seconds, then deglaze with soy sauce and rice vinegar.
5. 5
   Pour in boiling stock and Sichuan chili oil; bring to a rolling boil, add sugar and salt, adjust heat to maintain an active simmer.
6. 6
   Arrange all proteins, vegetables, and tofu around the hot pot in separate clusters; place a small strainer at each place setting.
7. 7
   Diners cook their chosen ingredients in the broth (10–30 seconds for protein slices, 2–3 minutes for vegetables), dip in a sauce of ground Sichuan pepper, sesame oil, soy, and cilantro.
8. 8
   Top broth with remaining whole Sichuan peppercorns and finish with a drizzle of chili oil just before serving.