5 from 8 votes
How to Make Hot Pot Broth
How to make hot pot soup base at home, two versions included.
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Course:
Soup
Cuisine:
Chinese
Ingredients
Clear version (清汤)
- 1 to mato cut into wedges
- 1 green onion cut the white part into small sections, long
- 1 bean sprouts small bunch
- 2 celery cut into 1 inch sections, sections
- corn cut into 2-3 cm thick pieces, half
- 3 shiitake mushrooms remove the ends
- 3 L stock light
- 2 tsp. salt
Mala Hot Pot Broth
- 3 tbsp. beef tallow
- 2-3 lices ginger
- 4 green onion long sections
- 5-8 garlic cloves
- 3 L stock light
Seasonings for red version or note 1
- 3 tbsp. doubanjiang
- 3 tbsp. Chili pepper 糍粑辣椒, chopped
- 1 tsp. Sichuan peppercorn
- 1 star anise
- 12 to 25 dried chili peppers depending on how hot you want the soup base to be.
- 1 tbsp. soy sauce light
Instructions
Cook the light stock
- In a large pot with water, add chicken, pig bones, white peppercorn, long green onion and ginger. Bring to a boiling and skim any floats on the surface. Slow down the fire and continue simmer for 1 hour.
Cup of Yum
Milder version (清汤)
- In your serving pot, add tomatoes, 2-3 shiitake mushrooms, red dates, scallion sections, celery and 3 sections of corns. Season with 2 teaspoons of salt and load with 3 L light stock.
Red version (红汤)
- Soak 50g dried chili pepper in hot boiling water for 30 minutes, covered please. Then transfer out and finely mashed.
- Melt a beef tallow in a pot, fry ginger, scallion and cloves until aromatic.
- Place in all the seasonings including doubanjiang, chopped red peppers and other seasonings (or a store bough package). Fry over slowest fire for 1-2 minutes until the oil turn red. Pour in light stock prepared previously and light soy sauce. Simmer for 15 minutes over slowest fire.
Notes
- If you do not want to find those ingredients, you can purchase a spicy hot pot soup base from the store and skip all of the ingredients in "seasoning for red version" tab