Reunion Hot Pot

团圆火锅

Reunion Hot Pot — Home-styleChengdu home cooking.

Ingredients

• dried red chilies, stemmed and roughly chopped
• Sichuan peppercorns
• star anise
• ginger, thick slice, smashed
• light soy sauce

Instructions

1. Dry-toast dried chilies, Sichuan peppercorns, and star anise in wok over medium-low heat until fragrant and slightly darkened (~3 min). Cool, then grind coarsely. (Spices puff slightly; surface gains matte sheen)
2. Heat 2 tbsp neutral oil in heavy pot. Stir-fry smashed ginger, 3 minced garlic cloves, and 2 chopped scallions until golden (~2 min). Add ground spice mix and cook 1 more minute. (Oil turns deep red-orange; spices sizzle steadily)
3. Add 1.5 L water, 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1 tsp salt. Simmer uncovered 45 minutes. Strain broth; discard solids. (Broth reduces slightly; surface shows oily sheen and fine foam)
4. For 'yin' broth: Simmer 1 L water with 100 g pork bones, 1 piece dried tangerine peel, and 10 g goji berries for 30 minutes. Strain.
5. Set up dual burners or electric hot pot: red broth in center, yin broth in outer ring. Arrange raw ingredients (thin-sliced lamb, tofu, enoki, napa cabbage, fish balls) around rim. Serve with chili oil and fermented bean paste dipping sauce. (Red broth simmers vigorously; yin broth shimmers gently)