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Classic Beijing Hot Pot
Traditional dish · Chinese
A traditional Beijing-style hot pot featuring a rich, clear broth and a variety of thinly sliced meats, fresh vegetables, and tofu, cooked communally at the table.
Ingredients
- Beef broth8 cups
- Ginger2-inch piece, sliced
- Scallions4, cut into 3-inch pieces
- Star anise2
- Sichuan peppercorns1 teaspoon
- Thinly sliced lamb1 lb
- Thinly sliced beef1 lb
- Napa cabbage1/2 head, separated leaves
- Bok choy1 bunch, separated leaves
- Shiitake mushrooms8 oz, sliced
- Enoki mushrooms4 oz
- Firm tofu1 block, sliced
- Glass noodles4 oz
- Sesame oil2 tablespoons
- Soy sauce1/4 cup
- Chili oil2 tablespoons
- Garlic, minced4 cloves
- Saltto taste
Steps
- 1
In a large pot, combine beef broth, ginger, scallions, star anise, and Sichuan peppercorns. Bring to a simmer and cook for 30 minutes to infuse the broth. Strain out solids.
- 2
Transfer the infused broth to a portable induction cooker or a hot pot burner at the center of the table.
- 3
Arrange thinly sliced lamb, beef, napa cabbage, bok choy, shiitake mushrooms, enoki mushrooms, firm tofu, and glass noodles on separate platters around the hot pot.
- 4
Prepare dipping sauces by mixing sesame oil, soy sauce, chili oil, and minced garlic in small bowls.
- 5
Instruct diners to cook their desired ingredients in the simmering broth and dip them into the sauce before eating.
- 6
Season the broth with salt to taste as needed.
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