Making Authentic Hot Pot at Home (2 Ways)

In a large stockpot, add the chicken, green onions, ginger, and garlic. Cover with water and bring to a boil over medium-high heat. Reduce heat to a simmer and reduce uncovered for 1.5 to 2 hours.

Strain through a fine-mesh sieve and reserve.

Into a blender, add the Sichuan peppercorns, star anise and cinnamon sticks. Cover tightly with the lid and pulverize on high speed until it becomes a fine powder. Set the spice blend aside until ready to use.

In a medium saucepot, combine the beef tallow and vegetable oil and heat over medium. Once the beef fat has melted, add the dried chilies and gently fry until crisp and lightly darkened, about 1-2 minutes.

Carefully pour the hot oil through a fine mesh sieve set over a heatproof bowl. Return the strained oil back to the pot and place the fried chilies into the blender. Once the chilies have completely cooled, cover the blender tightly with the lid and pulverize until fine. Leave the chilies in the blender.

To the warm chili oil, add the garlic, green onions, and ginger and heat over medium for 1 minute or until fragrant. Add the doubanjiang, black bean paste, bay leaves, shiitake powder, and the prepared spice blend. Cook for 7-10 minutes, stirring occasionally.

Remove and discard the bay leaves. Add the sugar, MSG, and Shaoxing rice wine and cook for 1 minute, stirring often.

Carefully pour it into the blender with the chilies. Place the lid firmly onto the blender and remove the inner cap. Cover the opening loosely with a folded up dish towel. Start blending on low speed to get everything mixed and moving, and then slowly increase to high. Blend until smooth.

Pour the mixture into a 8 x 8” baking pan and spread it out evenly. Optionally, top with a few whole dried chilies. Cover with plastic wrap and cool in the fridge until it has completely solidified.

Divide the chilled spicy soup base into 4 equal pieces. If a less spicy broth is desired, divide into 6 equal pieces.

Place the 2-Sided Hot Pot at the dinner table.

Divide the prepared chicken stock in a 2-sided hot pot, about 1.5-2 quarts per side. Bring to a gentle boil over medium-high heat.

For the non-spicy broth, add the rehydrated shiitake mushrooms, a pinch of ground white pepper, Chinese jujube, ginger, and green onions to one side.

For the spicy broth, add one block of the spicy soup base and let it dissolve.

Season both sides with salt to taste.

Arrange the boy choy, trumpet mushrooms, beech mushrooms, napa cabbage, Chinese noodles, dumpling, rice cakes, sliced beef and spicy chili oil around the hot pot.

In a small bowl, mix the toasted sesame oil and garlic in a small bowl until well combined. Season with the smoky sea salt.

Add the Sesame Garlic Oil to the accoutrements.

In a small bowl, mix the soy sauce and vinegar until well combined.

Add the Vinegar Soy to the accoutrements.