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Spicy hotpot
Fruit and vegetables
3-4 long dried Sichuan
chillies
or long dried
chillies
1 tbsp
chilli
bean sauce (available from Asian grocers)
6 dried
Chinese mushrooms
1 large
spring onion
, roughly chopped
2.5cm/1in piece fresh root
ginger
, peeled
1 small handful
Chinese cabbage
, thickly sliced
1 red
chilli
, de-seeded, finely chopped
1 tbsp finely chopped
fresh coriander
1 tbsp finely sliced
spring onion
enoki
mushrooms
baby
sweetcorn
, sliced
Tins, packets and jars
1 tbsp
chilli sauce
1 tbsp satay or Taiwanese
barbecue sauce
(available from Asian grocers)
Cooking ingredients
2 tbsp groundnut oil
50g/2oz whole
Sichuan peppercorns
1.7 litres/3 pints hot
vegetable stock
2 whole
star anise
1 small handful dried tangerine
peel
(available from Asian grocers, or subtitute with the zest of 1 orange)
250ml/9fl oz
chilli oil
3 tbsp Chinkiang black rice vinegar or
balsamic vinegar
3 tbsp light
soy sauce
1 tbsp light
soy sauce
Dairy, eggs and chilled
1 small handful deep-fried
tofu
1 small handful fresh
tofu
, cut into 2.5cm/1in chunks
1 free-range
egg
, yolk only
firm
tofu
, cut into chunks
Meat, fish and poultry
250g/9oz ready-made
fish
balls (available from Asian grocers) (optional)
lamb fillet
, thinly sliced
raw
prawns
, shelled and de-veined
Other
2 red chillies, de-seeded, sliced
250g/9oz ready-made fishcakes (available from Asian grocers)
Back to recipe
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