Ty Ling Feast of Fire Sichuan Hot Pot


For the soup base:

  • 2 tablespoons Ty Ling Sesame Oil
  • 6 slices ginger
  • 3-5 bay leaves
  • 10 cloves garlic (peeled)
  • 1 cinnamon stick
  • 5 star anise
  • 10 cloves
  • 1 tablespoon Sichuan peppercorns
  • 12 whole dried red chilies
  • 1 package spicy hot pot soup base
  • 12-15 cups miso veggie broth

For the dipping sauce:

  • Soy sauce
  • Ty Ling Oyster Sauce
  • Chili paste
  • Chinese black vinegar (or rice vinegar)
  • Sesame paste (or peanut butter)
  • Ty Ling Sesame Oil
  • Sesame seeds
  • Chopped peanuts
  • Chopped cilantro
  • Chopped scallions
  • Chopped garlic

To eat with the Hot Pot


For the soup base:
  1. In a wok over medium heat, add the Ty Ling Sesame Oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn’t burn.
  2. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves.
  3. Cook for another 2 minutes, until very fragrant.
  4. Add the Sichuan peppercorns, dried chilies (whole), and the spicy hot pot soup base. Cook for another 2 minutes, and then add the miso veggie broth.
  5. Bring to a boil and transfer to the pot you’ll be using for your hot pot meal. You want the pot to be relatively wide and at least 6 inches deep.
To make the dipping sauce, simply combine whatever mix of ingredients you like.

To Assemble the Hotpot:
  1. Plug in your hot plate, place the prepared pot of broth on top, and bring to a low boil or simmer.
  2. Place all of your prepared ingredients around it, have everyone mix up their own dipping sauces, and dive in.
  3. Each person just takes whatever they want, adds it to the pot, waits for it to cook, and then dips it into their sauce as per their preferences.
  4. As the water evaporates as you’re cooking, add boiling water to the pot as needed. Enjoy!