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Szechuan hot pot soup base is a pleasure to your palate as you get tempting and spicy flavors. Picture a steaming bowl of soup simmering on the table, glistening with bright red chilies, garlic and Sichuan peppercorns. Even just the aroma may excite you for a delectable dish awaiting.
The spicy and tingly flavor of Sichuan hot pot soup is adventurous. The special blend of spices produces the flavor known as “ma la,” or spicy and numbing. This unique flavor is what sets Sichuan hot pot apart from other hot pots worldwide. It’s not just a matter of being hot — it’s about the multiple flavors that swirl around on your palate with every spoonful.
Homemade Sichuan hot pot soup is easier than you think! A couple of key ingredients will bring you the deliciousness of Sichuan cooking in your own kitchen. You first heat some oil in a pot and add dried red chilies, Sichuan peppercorns, garlic and ginger. Let these ingredients sizzle for a moment to unleash their wonderful aromas, and then pour in chicken or vegetable broth. Cook and combine the broth with the spices for a delicious flavor.
What makes hot pot so difficult to resist is the perfect mix of heat and Sichuan peppercorn in the hot pot soup. The spicy heat from the chilies combined with the tingling sensation from the Sichuan peppercorns creates a kind of balance that keeps you coming back for more. It requires a lot of practice to find the right point, but once you do, they’re incredible.
It is special to enjoy the flavorful and dimension-adding flavors of sichuan hot pot soup. The broth is intense and rich from being spiced and simmered over a long time. Every bite of thinly sliced meat, vegetables and noodles dipped in the hot pot will offer a delicious medley of flavors that will leave you craving more. It makes you warm inside with every single bite.
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