Hot And Sour Hotpot Broth

Instructions

• • 1

    Wash the suancai under running water, then place into a bowl and cover with water. Allow it to soak for 15 minutes, then drain and wash the suancai once more. This will help reduce any excess salt.

  • 2

    Chop the suancai into bite-sized pieces and set aside.

  • 3

    Chop the pickled chilli into smaller pieces and set aside.

  • 4

    Slice the ginger, cut the spring onion into small pieces, and leave the garlic cloves whole.

  • 5

    In a large pot, heat the oil over medium heat, then add the ginger, spring onion and garlic. Sauté until fragrant, about 3 minutes.

  • 6

    Add the pickled chilli and cook for another 2 minutes.

  • 7

    Add the cut suancai to the pot and stir well to combine.

  • 8

    Pour in the Chinese cooking wine, scraping the bottom of the pot to deglaze and incorporate the flavors. Cook it out for 2 minutes.

  • 9

    Add water (or stock), Sichuan peppercorn, dried chilli, salt, white pepper, sugar, and MSG. Bring to a boil, then simmer for half an hour.

  • 10

    Stir in the rice vinegar just before serving. You can serve the entire pot of ingredients for hotpot, or discard the solids and just use the broth.