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Sichuanese hotpot – via Google Translate

June 27, 2009

Fuschia Dunlop’s books on the food of Sichuan and Hunan are go-to books in this house.  The recipes we’ve tried from them have always worked, and she writes so well – even of things I normally dislike – that I’ve even been tempted to try the exploding pig kidneys.  Tempted.  But not that tempted.

Given how reliable her recipes are, I’m not sure what prompted the cook to search for an alternative recipe for a hotpot stock, but I’m glad he did.  It’s the most I’ve laughed in ages.

Halogen soup modulation

Modulation modulation soup pot is actually brine flavor. This is the key to making the most of a hot ring. Road and lo mei soup mixed, largely determine the success or failure of the pot. Sichuan hot pot, there Decoction halogen, with halogen broth, as well as halogen TANG, clear soup and three kinds of halogen.

Decoction halogen modulation method, is usually home to pan upper and lower oil (can be used butter, vegetable oil can also be used) after the heat, add chopped in advance (some to a smaller cut) of the Pixian Douban , ginger (if the Department is required to use film break) and the game has been dried in  Douchi Yongchuan  to red (if the recipe with garlic, should).   Then, doped soup until boiling, then under the cooking wine, Laozaoping juice, pepper, pepper, Sichuan salt, crystal sugar in the pot together.  Soup to be thick, rich aroma, spicy to sweet, they can, poured into the pot in to the exclusive use of.

I’m told that “halogen” is one of the definitions of the initial character, another of which is “red”, as in spicy (and, presumably, the correct choice).  The Google translation goes on, and continues to be fairly amusing, but it really hits hilarious when it comes to the list of ingredients:

Material

  • about an old hen Old Fat Duck 1500 grams of
  • about 1500 grams of a hoof
  • a ham bone
  • ham stick
  • about 500 grams chicken breasts
  • pig ribs
  • 1000 grams pork
  • 300 grams water
  • 2500 grams restraint

15,000 law: (1) chicken and ducks slaughtered to hair, to internal organs. Hoof ham, bone scraping clean the stick. Pig meat, chicken breasts are, respectively, and dried into a cudgel with blade-like.

Given how I was feeling this morning when faced with the market crowd, I could have done with 2500 grams of restraint.

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4 Comments leave one →
  1. June 27, 2009 11:08 pm

    I think 2500 g of restraint is too much. My recipe says 750 g of restraint, which I find is more than adequate.

    • injera permalink*
      June 27, 2009 11:46 pm

      Am wondering whether I should have added some of the restraint to the opening of the wine bottles…

  2. June 27, 2009 11:10 pm

    Oh, hit return too early. I made her hotpot recipe, and it requires no alteration – http://www.progressivedinnerparty.net/2008/07/24/sichuanese-hotpot/

    • injera permalink*
      June 27, 2009 11:46 pm

      I did direct the cook (and sometime Chinese scholar) to your blog. Couldn’t convince him to spend the time picking the seed shells from the bean shoots, but he was very impressed by your post. I think he wished I’d alerted him to it the day before so he could have let the flavours develop. We got a divided hotpot (unfortunately not with a a yin/yang divider) and did a hot’n’spicy and the white soup. ‘Twas yummy!

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