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.
味: Intensely spicy with numbing Sichuan peppercorn aroma, rich umami from seafood and doubanjiang, balanced by slight sweetness and freshness from vegetables合計時間: 25 minutes (prep 10 min, cooking 15 min)人数: 2おすすめの人: Adults who enjoy spicy food, social diners, protein-conscious eaters (not suitable for young children or those with GERD/ulcers)予算: ¥65–¥95 (mid-range, depending on seafood market price)
材料
- 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)
栄養
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)
コツ
- 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
手順
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