Seafood Spicy Pot

This dish originates from Chongqing and embodies the bold, spicy, and aromatic essence of Sichuan-Chongqing Jianghu cuisine. It features a dry-pot stir-fry method with customizable seafood and vegetables, delivering intense heat, umami depth, and a satisfyingly chewy texture. Ideal for gatherings, casual dinners, or cold-weather meals where robust flavor and communal cooking are desired.

Geschmack: Intensely spicy with numbing Sichuan peppercorn aroma, rich umami from seafood and doubanjiang, balanced by slight sweetness and freshness from vegetablesGesamtzeit: 25 minutes (prep 10 min, cooking 15 min)Portionen: 2Geeignet fur: Adults who enjoy spicy food, social diners, protein-conscious eaters (not suitable for young children or those with GERD/ulcers)Budget: ¥65–¥95 (mid-range, depending on seafood market price)

Zutaten

Fresh shrimp (300g)
squid rings (200g)
scallops (150g)
firm tofu (200g
cubed)
lotus root (150g
sliced)
green bell pepper (1
sliced)
dried red chilies (15 pieces)
Sichuan peppercorns (1 tbsp)
minced garlic (4 cloves)
minced ginger (1 tbsp)
fermented black beans (1 tsp)
doubanjiang (spicy broad bean paste
2 tbsp)
soy sauce (1 tbsp)
sugar (1/2 tsp)
chicken bouillon (1/2 tsp)
vegetable oil (3 tbsp)
scallions (for garnish)

Nahrwerte

Calories~680 kcal per serving (serves 4)

Protein48g (from seafood and tofu)

Fat32g (mainly from oil and seafood lipids; includes healthy omega-3s)

Carbohydrates28g (from vegetables and tofu)

VitaminsRich in B12 (seafood), vitamin C (bell pepper, lotus root), and iron (squid, scallops)

MineralsHigh in selenium, zinc, and calcium (tofu)

Tipps

Use fresh seafood for best texture—avoid overcooking to prevent toughness
Toast Sichuan peppercorns lightly before grinding for stronger ma (numbing) effect
If sensitive to heat, reduce chilies by half and add a splash of rice vinegar to mellow spice
Serve with steamed rice to balance intensity and absorb sauce

Schritte

Alle Videos dieses Gerichts freischalten

Alle Videos dieses Gerichts freischalten