Creating The Perfect Dry Hot Pot: A Spicy, Savory Sensation

Dry hot pot is a flavourful and spicy dish that is easy to make and perfect for sharing with friends and family. The dish is highly adaptable, allowing you to choose your favourite vegetables, meats, tofu, and noodles. The key to the dish is the spice oil, which is made using ingredients such as Sichuan peppercorns, cumin seeds, cardamom, and chilli peppers. The spice oil is then combined with a variety of ingredients, such as chicken, beef, fish, and vegetables, and served with rice or noodles. The result is a delicious and addictive meal that is perfect for those who love spicy food.

Prepare your ingredients

The beauty of dry hot pot is that you can use whatever ingredients you like and have on hand. The standard ingredients are vegetables, meat, and spices. Here are some options for each category:

Vegetables

• Potatoes
• Lotus root
• Cabbage
• Broccoli
• Celery
• Carrots
• Bean threads
• Mushrooms (shiitake, wood-ear, or enoki)
• Onion
• Bell peppers
• Bok choy
• Spinach
• Napa cabbage

Meat

• Chicken
• Beef
• Pork
• Fish
• Prawns
• Bullfrog
• Squid

Spices

• Sichuan peppercorns
• Cumin seeds
• Cardamom
• Fennel seeds
• Allspice
• Nutmeg
• Garlic
• Ginger
• Chilli peppers
• Scallions
• Star anise

You can also add other ingredients such as:

• Noodles (glass, rice, or instant ramen)
• Tofu (fried tofu puffs or dried tofu sticks)
• Cilantro
• Peanuts
• Rice wine

Make the spice oil

Making the spice oil is the most important step in preparing a dry hot pot. The oil forms the base of the dish, and the spices used in it are what give the dish its unique flavour.

To make the spice oil, you will need a medium saucepan or a wok. Combine the following ingredients in your chosen vessel:

• 2 tablespoons of Sichuan peppercorns
• 1 tablespoon of fennel seeds
• 1-2 teaspoons of black cardamom, crushed
• 1 cinnamon stick (optional)
• 2 teaspoons of cumin seeds
• 2-3 strips of orange zest
• 2-5 slices of ginger
• 1/4-3/4 cup of dried red chilli peppers (use less if you prefer a milder flavour)
• 3-8 cloves of garlic, smashed
• 1 scallion, roughly chopped

Next, heat your vessel over medium-high heat. Once the oil starts to simmer, reduce the heat to low and let the spices infuse for 20-30 minutes. Keep cooking until the liquid evaporates.

Turn off the heat and let the oil cool completely. Finally, strain the oil and discard the solids. Your spice oil is now ready to be used in your dry hot pot!

Make the chilli paste

Making the chilli paste is the first step in preparing a dry hot pot. This paste forms the base of the dish and is what gives it its signature spicy kick. Here is a step-by-step guide to making the chilli paste:

Firstly, gather your ingredients. While you can adjust the quantities to suit your taste, a good starting point is: 2 tablespoons of Sichuan peppercorns, 1 tablespoon of cumin seeds, 1 black cardamom pod, 1 tablespoon of fennel seeds, a 2-inch piece of ginger, 3 garlic cloves, 1-2 slices of orange peel, 1-2 tablespoons of spicy bean paste or hot pot soup base sauce, and vegetable oil.

Next, heat a generous amount of vegetable oil in a wok or saucepan over medium heat. The exact amount of oil will depend on the size of your wok and the quantity of chilli paste you wish to make. Once the oil is hot, add the garlic and ginger, and sauté for a minute or two until they are fragrant but not browned. Then, add the orange peel and stir.

At this point, you can also add other spices such as star anise to enhance the flavour of your chilli paste. If you want to include whole dried red chillies in your paste, this is also the time to add them. Stir everything together and let it cook for a few minutes until the oil separates from the solids.

Now it's time to add the ground spices. Put in the Sichuan peppercorns, cumin seeds, fennel seeds, and black cardamom. Cook this mixture, stirring frequently, until the spices are toasted and fragrant. Be careful not to let them burn.

Finally, remove the chilli paste from the heat and either use it immediately, or transfer it to a container to cool and store for later use. If you're making a dry hot pot right away, proceed to the next steps of the recipe, which typically involve stir-frying meat and vegetables in a wok.

Remember, the beauty of a dry hot pot is that it's adaptable – feel free to adjust the spices and ingredients to suit your taste preferences and whatever you have on hand.

Prepare the dry pot

Now that you've made your spice oil and chilli paste, it's time to prepare the dry pot. Bring a large pot of water to a boil and blanch the chicken wings until cooked, which should take around 4 to 5 minutes. Remove the wings with a slotted spoon and transfer them to a plate.

Next, add the glass noodles to the same pot of boiling water and cook them until they're tender, which should take around 8 to 10 minutes. Drain the noodles and transfer them to a bowl.

In a large wok, heat the spice oil over medium-high heat. Line a plate with paper towels. Fry the tilapia and prawns for 3 minutes, then remove them from the wok and transfer them to the prepared plate.

Now, add the chilli paste, garlic, scallions, chillies, and ginger to the wok. Stir constantly for 1 minute, until it becomes aromatic. Add the beef and cook it until it is golden and tender, which should take around 2 to 3 minutes.

Add the blanched chicken wings and fry them until they are golden, which should take around 1 to 2 minutes. Stir in the mushrooms, bok choy, and cabbage, and cook until they are tender, which should take around 3 minutes.

Finally, add the reserved glass noodles, fried tilapia, and prawns. Toss everything together and warm it through, which should take around 1 minute. Remove the dry pot from the heat and transfer it to a large serving bowl. Garnish with cilantro leaves and serve with steamed rice.

Serve with rice

Dry hot pot is a great dish to serve with rice, and it's a popular choice in China. The rice helps to counteract the heat of the spices and can be a great way to cool down your palate between bites. It's also a good way to soak up any leftover sauce on your plate!

When serving dry hot pot with rice, it's best to keep the rice simple. Steamed white rice is the perfect side dish for this flavourful main course. You can cook the rice in a rice cooker or on the stovetop. If you're using a stovetop, bring the rice to a boil in a pot of water, then reduce the heat to low, cover, and simmer until the rice is tender. This usually takes about 15-20 minutes.

If you want to get fancy, you can make a rice bowl by moulding the cooked rice into a bowl shape and then filling it with your dry hot pot. This can be a fun and impressive way to serve the dish, especially if you're hosting a dinner party.

Don't forget to provide plenty of napkins or wet wipes when serving dry hot pot with rice! It can be a messy dish to eat, but it's definitely worth the effort.

And there you have it! You're now ready to serve dry hot pot with rice like a pro. Impress your friends and family with your culinary skills and your knowledge of international cuisine. Enjoy your meal!

Frequently asked questions