For Golden Week home party! How to make authentic hot pot meat recipe

How about a authentic hot pot that recreates the authentic flavor of your Golden Week home party? Hui Hot Pot is a Sichuan dish in which once boiled pork is returned to the pot and fry it. Here's a great item for parties that you can easily make at home.

What is hot pot?

Hui Hot Pot Meat is a dish that originated in Sichuan Province, and "hui Hot Pot" means that once cooked, it is returned to the pot and cooked. Chinese authentic Hui Hotpot is made from thin slices of pork that has been boiled or steamed with a skinned chunk of pork, and garlic is used for the vegetables. The seasoning is also characterized by its strong spicy flavor, with plenty of peppers and bean paste.

On the other hand, the hot pot that has become popular in Japan is slightly different from the original ones. In Japan, cabbage is often used in place of garlic seedlings, and the sweet and spicy seasoning is made with a large amount of sweet bean sauce. Also, recipes that use thinly sliced ​​pork from the start are common.

Origin of the hot pot

It is said that Umaboku was originally a dish that was originally created to reuse the pork offered at festivals dedicated to ancestors. Since there are not festivals every day, it slowly spread to ordinary households.

Over time, the ingredients and cooking methods for hot pot have changed, and a wide variety of variations have emerged. For example, there are "Naka-shi-cho Hotpot" that is eaten in a sandwich between wheat bread, "Tsuma-shi-cho Hotpot" that is made with potatoes, and "Rose-shi-cho Hotpot" that is made with cabbage.

Nowadays, housewives in Sichuan Province have become so well-established as home cooking that it is said that they cannot make hot pot meat. The hotpot meat made at home is said to have its own unique characteristics, such as salty, light, and sweet. Hui Hot Pot is truly Sichuan soul food.

Hot pot recipe

Now, let's show you how to make authentic hot pot meat.

Ingredients (for 2 people):

・Pork belly (lump) 200g

・1/4 ball of cabbage

・5 garlic buds

・1 tablespoon of bean paste

・1 tsp sugar

・1 tablespoon of soy sauce

・1 tablespoon of alcohol

・2 tablespoons of salad oil

・A little salt

How to make:

1. Cut the pork belly into bite-sized pieces and season with soy sauce and sake.
2. Boil the pork in boiling water and let it cool.
3. Cut the cabbage into bite-sized pieces and slice the garlic sprouts diagonally.
4. Heat salad oil in a frying pan and stir-fry the bean paste.
5. Add the pork and stir-fry, then add the cabbage and garlic sprouts.
6. Season with sugar and salt, and when the whole thing is cooked, you're done.

This is a fragrant and juicy authentic hot pot that goes well with rice and beer. How about using it as a party entree?

If you don't like too spicy, we recommend reducing the amount of bean paste or adding sweet bean paste. You can also freely arrange it, such as using chicken instead of pork or adding vegetables of your choice.

I hope you all enjoy the Sichuan flavor with this Golden Week season.