Thai-Style Sour-Spicy Hot Pot

泰式酸辣锅

Thai-Style Sour-Spicy Hot Pot — Home-styleChongqing home cooking.

Ingredients

• doubanjiang (spicy fermented broad bean paste)
• Sichuan peppercorns
• rice vinegar
• tofu puffs (fried tofu cubes)
• dried chili flakes

Instructions

1. Heat 15 ml (1 tbsp) neutral oil in a wok over medium heat. Add doubanjiang and stir-fry 2 minutes until oil turns red and fragrance blooms. (Oil separates and reddens around edges of paste; tiny bubbles pop steadily.)
2. Add Sichuan peppercorns and dried chili flakes. Stir 1 minute until fragrant — do not burn. (Peppercorns swell slightly; chili flakes deepen in color.)
3. Pour in 1.5 L water and bring to a vigorous simmer. Add tofu puffs and simmer 10 minutes to infuse. (Tofu puffs plump and darken slightly; broth froths lightly.)
4. Stir in rice vinegar and simmer 2 more minutes. Taste — adjust with ½ tsp sugar (2 g) if too sharp, or ½ tsp light soy sauce (7 ml) if too flat. (Broth bubbles with fine, active foam; steam carries bright tang.)
5. Transfer to hot pot. Serve with raw additions: sliced mushrooms, baby corn, snow peas, and fresh cilantro. Optional protein: quick-poached shrimp or thinly sliced pork belly. (Broth ripples with crimson oil swirls; tofu puffs bob like buoys.)