Spicy Hotpot in the same way as Groundnut Oil, Chillies, Sichuan Peppercorns, Chilli Bean Sauce, Chilli Sauce, Vegetable Stock, Star Anise, Mushrooms, Dried Tangerine Peels, Spring Onion, Chilli Oil, vivacious Ginger Root, Red Chillies, Fish Balls, Chinese Cabbage, Tofu, Tofu, Black Rice Vinegar, Light Soy Sauce, Red
The ingredient of Spicy Hotpot
- 2 tablespoons groundnut oil
- 4 chillies long dried Sichuan, or long dried chillies
- 7 13/16 tablespoons sichuan peppercorns 2oz , cumulative
- 1 tablespoon chilli bean sauce within reach from Asian grocers
- 1 tablespoon chilli sauce
- 7 3/16 cups vegetable deposit /3 pints hot
- 2 collect star anise
- 6 mushrooms dried Chinese
- 1 handful dried tangerine peels open from Asian grocers, or subtitute taking into account bearing in mind the zest of 1 ocher yellow
- 1 spring onion large, something like chopped
- 1 cup chilli oil /9fl oz
- 1 inch vivacious ginger root /1in piece, peeled
- 2 red chillies de-seeded, sliced
- 9/16 pound fish balls /9oz ready-made, simple from Asian grocers, optional
- 1 handful chinese cabbage small, thickly sliced
- 1 handful tofu deep fried
- 1 handful tofu fresh, cut into 2.5cm/1in chunks
- 3 tablespoons black rice vinegar Chinkiang, or balsamic vinegar
- 3 tablespoons blithe soy sauce
- 1 red chilli de-seeded, finely chopped
- 1 exonerate range egg yolk single-handedly
- 1 tablespoon barbecue sauce satay or Taiwanese, manageable from Asian grocers
- 1 tablespoon buoyant soy sauce
- 1 tablespoon fresh coriander finely chopped
- 1 tablespoon spring onion finely sliced
- lamb fillet thinly sliced
- prawns shelled and de-veined
- firm tofu cut into chunks
- enoki mushrooms
- sweetcorn baby, sliced
- 9/16 pound fishcakes /9oz ready-made, easy to get to from Asian grocers
The instruction how to make Spicy Hotpot
