Top Mistakes to Avoid When Preparing Sichuan Hotpot Seasoning

Sichuan hotpot is a very delicious dish and a lot of people in China and even around the world really like it. It’s a species soup is hot and spicy done by boiling assorted meats fresh vegetables and assorted spices in a pot of hot broth. Getting the seasoning correct is super key to a yummy Sichuan hotpot. What makes the hotpot flavorful is the seasoning. But, at times, people make mistakes during the seasoning of the food and, they can alter the taste of the dish. Today, we discuss several common misconceptions and mistakes that we must pay attention to the next time we are making Sichuan hotpot seasoning for the next hotpot so that you have a chance to enjoy the hotpot from Qinma. 

Don't Go Overboard with Sichuan Peppercorns 

One of the main ingredients in Sichuan hotpot seasoning is Sichuan peppercorn. It adds a very special and distinct taste to the soup that makes it taste incredible. It adds a delicious zing. But you have to be careful. Sichuan peppercorns can be overpowering, and adding too much will dominate or drown out the other hotpot ingredients. This would leave a weird, numbing sensation in your mouth that feels not so pleasant. In cooking, if you overdo it with the peppercorns, it will spoil the whole dish and be less pleasant. 

You would generally not want to use an excessive amount of it, so it is always better to use it up in lesser amount. You want to ensure you sprinkle just enough to enjoy that lovely flavor without it being overpowering. At Qinma, we also have Hotpot Seasoning options that already give you just the right amount of Sichuan peppercorns. So now you can have all the flavors without any of the kick if that's not your thing. 

Don’t Skip Important Spices 

A combination of spices and herbs are used to create the seasoning used for a Sichuan hot pot, and each of them complements the other to give you that unique flavor. If you leave out any of these vital spices, then the hotpot can be bland, or not all that very good. You want to guarantee that every spice gets used and that the dish is as good as it can be.

Some spices that should always be used in your preparation of Sichuan hotpot seasoning are cumin, ginger, garlic (lots), fennel seeds, and star anise. This dish benefits tremendously from the flavor of each of these spices. They also release a lovely aroma and flavour to the hotpot, which makes the hotpot more delicious and palatable. So, don’t leave out any of these key spices when you making your sichuan hotpot seasoning, ok?