If you are a fan of Sichuan hot pot from China, you definitely cannot miss the spicy, numbing, and fragrant Haidilao Sichuan hot pot; once you try it, it will be unforgettable. Therefore, today let’s join the kitchen with TasteVN to immediately make these 2 delicious and authentic hot pot recipes! Let’s get started right away.
1. Haidilao Sichuan Hot Pot
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Preparation
15 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Haidilao Sichuan Hot Pot Serves 4 people
Haidilao Sichuan hot pot spice 100 gr (about 2 pieces) Coconut water 2 liters (or bone broth) Australian beef brisket 1 kg Shrimp 200 gr Cheese tofu 500 gr Haidilao dipping sauce 1 packet Corn 1 ear Cilantro 10 gr Green onion 3 stalks Chili 1 piece Minced garlic 1 teaspoon Sesame oil 2 teaspoons Soy sauce 1 tablespoon
How to choose fresh and delicious shrimp
- Delicious fresh shrimp usually have a hard and transparent shell, allowing you to see the meat inside.
- In addition, when buying shrimp, you should choose those whose heads and shells are tightly attached to the shrimp meat, and the tails of the shrimp should be curled rather than spread out.
- Avoid choosing shrimp with heads and shells that are detached from the body, or shrimp with a strange foul smell; these are usually shrimp that have gone bad, and when eaten, the meat will be mushy and less sweet.
See details: How to choose fresh and delicious shrimp
How to prepare Haidilao Sichuan Hot Pot
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Prepare the ingredients
For the shrimp you bought, it is best to leave them whole to make the hot pot taste better. Then, rinse them thoroughly with clean water and let them drain.
Remove the corn husks, then clean the corn silk, rinse briefly with water, and let it drain. Next, you will cut the corn into round slices that are easy to eat.
Wash the green onions and cilantro with water to remove dirt. Next, chop the green onions finely while chopping the cilantro into small pieces to make the Haidilao dipping sauce.
Remove the stems from the chili peppers, rinse briefly with water, let them drain, and slice them.
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Cook the Sichuan hot pot broth
Next, place a pot on the stove, add 2 Sichuan hot pot balls from Haidilao along with 2 liters of coconut water or chicken broth, then bring to a boil.
When the water boils, add the prepared corn slices one by one, using a ladle to stir well until the hot pot seasoning ball completely dissolves. After that, cook for about 10 more minutes before turning off the heat.
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Making Haidilao dipping sauce
Put into a bowl 2 tablespoons of Haidilao dipping sauce, 1 teaspoon of chopped green onions, 1 teaspoon of finely chopped cilantro, 1 teaspoon of sesame seeds, 1 teaspoon of minced garlic, 1 teaspoon of sliced chili, 1 teaspoon of soy sauce and 1 teaspoon of oyster sauce.
Use a spoon to mix well and you have completed the dipping sauce for the hot pot!
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Completion
After cooking, you should transfer the hot pot to a small pot and place it on a mini gas stove to enjoy while cooking over low heat to preserve the delicious flavors.
You should enjoy Haidilao hot pot with dipping ingredients such as Australian beef brisket, shrimp, cheese tofu, egg noodles or vermicelli, and various vegetables to bring you a delicious and complete meal!
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Finished Product
The Haidilao Sichuan Hot Pot has an eye-catching color, fragrant with the traditional flavors of Sichuan. The broth is not very spicy; however, if you bite into a peppercorn, it may be slightly spicy on the tip of your tongue. This will give you an incredibly wonderful feeling!
Gathering with family on the weekend to enjoy this hot pot in slightly chilly weather will definitely make your whole family very happy.
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2. Haidilao Sichuan Hot Pot (recipe from TasteVN)
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Preparation
15 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Haidilao Sichuan Hot Pot (recipe from TasteVN) Serves 4 people
Sichuan hot pot seasoning Haidilao 1 pack Bumphead parrotfish 300 gr Shrimp 500 gr Clams 500 gr Squid 300 gr Beef brisket 300 gr Seafood and vegetable balls 150 gr Green pepper beef balls 150 gr Crab sticks 200 gr Enoki mushrooms 300 gr ( 2 packs) Hot pot dipping vegetables a little ( bok choy/ choy sum/ sweet cabbage) Fresh dry noodles 500 gr Fresh coconut water 1.5 liters Sugar/ seasoning powder a little
How to choose fresh ingredients
How to choose fresh cobia fish
- You should choose wild cobia fish instead of farmed cobia, as the meat will be fresher, tastier, and less fishy.
- For whole cobia fish, you should select fish with bright, clear eyes, clearly visible black pupils, gills that are still bright red, firm flesh, and high elasticity.
- For sliced cobia, you should choose slices with firm meat, not mushy, still showing fresh blood, the muscle striations clearly visible, and the slices should not be discolored or have an unpleasant smell.
- Do not buy if you see the fish turning a pale purple or if there is an unusual bad smell.
How to choose fresh, quality beef
- For this hot pot dish, you should use the pork belly cut to bring out the delicious flavor, as the beef belly contains both lean and fatty parts, making it not too greasy.
- Fresh, good-quality beef will have a bright red color, with white marbling interspersed, and the fat will be bright yellow. Additionally, when you lightly touch the meat, it should feel firm and elastic, not too mushy, and especially not slimy.
- Avoid buying beef that has turned a greenish or dark red color, with excessively thick fat and an unusual strong fishy smell, as this indicates the beef has been stored too long and should not be eaten.
How to choose fresh clams
- You should choose large clams that feel heavy, firm, thick, and with shells that are not broken.
- Clams that are open and do not close are dead, and you should not buy them.
- Live clams do not have a foul smell, but dead clams have a strong fishy odor. Such clams should not be purchased.
How to choose fresh and delicious squid
- You should choose squid that has a shiny color, with a dark brown or milky white body.
- The squid’s eyes must be clear, not bulging out, and not leaking fluid. The head should be firmly attached to the body, and the tentacles should also be intact, indicating fresh squid. If the tentacles are falling off and feel soft, it is definitely squid that has been stored for too long.
- When you press the body of the squid with your finger, if it feels elastic, firm, and does not dent, it is fresh squid.
How to choose fresh and crunchy enoki mushrooms
- Fresh enoki mushrooms should be white, looking fresh, with a firm cap and slightly brown stems.
- Additionally, you should buy enoki mushrooms that are not broken or separated, with the base and stem still tightly connected.
- You should avoid buying enoki mushrooms that have a moldy surface, and also check for any unusual foul smell, as this could mean the mushrooms have been excessively treated with pesticides.
How to make Sichuan Hot Pot Haidilao (recipe from TasteVN)
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Prepare the ingredients
For seafood: clean the grouper, shrimp, squid, and clams thoroughly and let them drain. Cut off the base of the enoki mushrooms, separate them, and wash them well.
For the vegetables served with the hot pot, pick out the spoiled leaves, cut off the base, wash them clean, and let them drain.
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Cook the hotpot broth
Place a pot on the stove, add 1.5 liters of fresh coconut water and 1 package of Haidilao hotpot into the pot and bring to a boil. Then add 1/2 tablespoon of seasoning and 1/2 tablespoon of sugar, stir well, and adjust the seasoning to taste.
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Boil the noodles
Place a pot of water on the stove and bring it to a boil. Next, add the noodles and boil for about 7 – 10 minutes, then remove the noodles and place them in a bowl of cold water for about 2 – 3 minutes. After that, remove the noodles and place them on a plate.
Tip:- If you buy fresh noodles, there’s no need to boil them!
- Soaking the noodles in a bowl of cold water will make them chewier and tastier.
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Completion
Arrange all the hot pot ingredients and accompanying vegetables on a plate and bring the hot pot broth back to a boil.
Then, gradually dip these ingredients into the pot and you can enjoy it.
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Final Product
The Haidilao Sichuan hot pot has an eye-catching color and a rich traditional Sichuan flavor. The broth is not very spicy, but if you bite into a peppercorn, it may be slightly spicy on the tip of your tongue. This will give you an incredibly wonderful feeling!
Gathering with family on the weekend to enjoy this hot pot will definitely make everyone in your house very happy!
See more:
- 2 ways to cook spicy kimchi sausage hot pot that is irresistible
- How to cook spicy, fragrant and delicious Sichuan hot pot that tastes authentic Chinese
- How to cook rich and delicious beef rib hot pot
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It’s really simple to have a delicious, spicy Haidilao Sichuan hot pot that tastes just right, isn’t it? TasteVN wishes you success in preparing this hot pot to treat your family!
