In this article, I propose you 5 recipes of sauces among the most popular in China to eat with your chinese hot pot. They are all easy to prepare at home.
The sauce for a chinese hot pot is almost as important as the dish itself. It helps to sublimate the taste and diversify the flavours. Originally, it also had a protecting function for very spicy hot pots, where the sauce were supposed to prevent the stomach from hot pepper attacks.
Here follow 5 easy and 100% chinese recipes. Quantities are calculated to get about one cup of tea of sauce.
Sesame sauce 麻酱
One of the most popular and famous in China. Very easy to prepare. Its taste is soft and slightly sweet. It perfectly gets along with many ingredients of the hot pot.
Sesame (120 g)
A teaspoon of sugar
First stir the sesame seed in a pan, not to much. Them crush them with a pester or a blender until you get a fine powder. Add oil and hot water, and mix them together to get a texture you like. You can filter the sauce to eliminate remaining uncrushed seeds.
The spicy sauce 辣油
This one is not specific of the chinese hot pot, we find it in many places, especially in the north of China, with dumlings for example. This sauce could tastes very strong, then be moderate when you add hot pepper.
Hot pepper powder (10g)
Sichuan pepper (10 grains)
100ml of colza oil
1-2 cm of leek
A pinch of sesame seeds
Let stir the anise star in oil during a few minutes. Put the hot pepper powder in a bowl and add the piece of leek, Sichuan pepper and garlic. Turn off the fire and let the oil cools during 10 minutes. Then pour it on the ingredients and mix until you get an homogeneous color. Take out the ingredients, add a pinch of sesame seeds a few leaves of coriander.
Peanuts sauce 花生酱
Dried hot pepper (ou en poudre)
Same principle than for the sesame sauce. At the end, you can add a few peanuts, hot pepper, smashed garlic and coriander.
In addition, I offer you 2 other recipes to prepare at home.
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Sweet and sour sauce 糖醋汁
Very common in the south of China, especially in Shanghai or Canton, this sauce mixes sweet and sour. Perfect with white meat.
Red rice vinegar or balsamic vinegar (50 ml)
Water (25 ml)
Soja sauce (50 ml)
2 slices of ginger
Let stir garlic, oignon and ginger in oil. Add vinegar, sugar, soja sauce in water and let it boil at low heat until the sauce get thicker due to the transformation of sugar. The color could be red or black depending on which type of vinegar you used.
Fragrant sauce 香油
Hot pepper powder
Garlic and smashed oignon
You only have to add all the ingredients together like on the pic. Traditionally we don’t mix them together to keep the distinct aroma or each spice.