Main Ingredients:
Lotus Root: 1 section; Chinese Yam: 1/2 root; Potatoes: 2; Mushrooms: as needed; Cabbage: 3 leaves; Ham Sausage: 2 pieces; Bamboo Shoots: 4 pieces; Fried Tofu: 4 pieces; Fish Cake: a small amount.
Additional Ingredients:
Garlic: 8 cloves; Scallions: 1/2; Fresh Chili Peppers: 2; Cilantro: 2 sprigs.
Seasonings:
Sichuan Peppercorns: 20 pieces; Star Anise: 1 piece; Cinnamon: 1 piece; Bay Leaf: 1 piece; Cloves: a small amount; Pixian Doubanjiang (Chili Bean Paste): as needed.
Flavor: Spicy; Cooking Method: Boil; Time: 30 minutes; Difficulty: Moderate.
Family Style Spicy Hot Pot Cooking Steps
Prepare the ingredients.
Heat salad oil in a wok, add Sichuan peppercorns, star anise, cinnamon, bay leaf, and cloves, fry on low heat until fragrant.
Remove the spices, add minced garlic, chopped scallions, and some chili rings, continue to fry on low heat.
Add Pixian Doubanjiang, stir-fry until red oil appears, then add meat ingredients and stir-fry over medium heat.
Peel lotus root, Chinese yam, and potatoes, then slice them.
Put lotus root, Chinese yam, and potatoes in the wok, stir-fry.
Add equal amounts of cooking wine and soy sauce, stir-fry evenly.
Add mushrooms and continue to stir-fry.
Add a small amount of water, cover the pot and simmer for a while.
Place a clay pot on the fire, line the bottom with cabbage leaves.
Pour the ingredients from the wok along with the broth into the clay pot, top with tofu.
Simmer on low heat for 10 minutes, then sprinkle with diced fish cake, chili, and chopped cilantro.
