My Favorite Sichuan Hot Pot Recipe, from 1972

Summary by Krater

This video covers the history and preparation of an older Sichuan hotpot style, concluding that it is better suited for home cooks than modern hotpot bases due to its streamlined production and gentler, more approachable flavor.

From the video

Answers: How do you make traditional Sichuan hotpot at home?

• Sichuan hotpot history
• Traditional hotpot base preparation
• Chongqing hotpot evolution
• Cooking with tallow and chili paste
• Pairing hotpot with rice

Ingredients

• 100 g beef tallow
• 60 g pixian doubanjiang (chili bean paste)
• 25 g minced ginger
• 15 g minced douchi (Chinese fermented black soybeans)
• 5 g sichuan bullet chili
• 10 g spicy sichuan millet chili
• 5 g sichuan peppercorn
• 50 g laozao (fermented rice)
• 1/2 tablespoon shaoxing wine
• 3 cups Chinese-style beef stock
• 1/4 teaspoon salt
• 1/4 teaspoon MSG
• 1/2 tablespoon chicken bouillon powder
• 8 g rock sugar

What it concludes

• Older Sichuan hotpot production is more streamlined and fits better inside a home kitchen.
• This hotpot style is designed to be eaten alongside rice, allowing you to eat a lot of rice.
• The hotpot flavor starts off as a flavorful mild and then strengthens down to comfortable medium as it bubbles and reduces.