Homemade Sichuan Spicy Hotpot (Suan La Fen): A Step-by-Step Video Recipe Guide157

Hello fellow food enthusiasts! Today, we're diving headfirst into the fiery, numbing, and utterly delicious world of Suan La Fen (酸辣粉), a beloved Sichuan street food. Forget the takeout – today, we're making authentic, homemade Suan La Fen, and I'll guide you through every step with a detailed video recipe included below. This isn't your average noodle soup; it's a complex symphony of flavors and textures that will leave you craving more.

Suan La Fen, literally translating to "sour and spicy noodles," boasts a unique broth that’s both tangy and intensely spicy, thanks to the magic of Sichuan peppercorns. The perfect balance is key, and this recipe will help you achieve that. While the ingredients might seem daunting at first glance, I assure you the process is surprisingly straightforward. With a little patience and the right techniques, you’ll be enjoying a restaurant-quality Suan La Fen in the comfort of your own home.

What makes our recipe special?

Many recipes cut corners, but this one prioritizes authenticity. We'll be making our own chili oil and fermented black beans from scratch, adding depth and complexity that store-bought versions simply can't match. This allows for complete control over the spice level and the overall taste profile, tailoring it perfectly to your palate. We also focus on sourcing high-quality ingredients to ensure the best possible flavor.

Ingredients for the Broth:

This recipe is designed for approximately 2 servings. Adjust quantities as needed.
4 cups Chicken or Vegetable Broth (homemade is best for richer flavor)
2 tablespoons Rice Vinegar (white or black)
1 tablespoon Soy Sauce (light or dark, to your preference)
1 tablespoon Fermented Black Beans, finely chopped (see video for making your own)
1 tablespoon Doubanjiang (fermented broad bean paste), optional but recommended for extra depth
1 tablespoon Sichuan Peppercorns, lightly toasted and ground
1-2 Dried Red Chili Peppers, roughly chopped (adjust to your spice preference)
1 tablespoon Ginger, minced
2 cloves Garlic, minced
1/2 teaspoon Sugar
1/4 teaspoon Sesame Oil
2 tablespoons Chili Oil (homemade, recipe below)

Ingredients for the Chili Oil:
1 cup Vegetable Oil (neutral flavor preferred)
1/2 cup Dried Red Chili Flakes (adjust to your spice preference)
1 tablespoon Sichuan Peppercorns
1 small piece of Star Anise
2 cloves Garlic, smashed

Ingredients for the Noodles and Toppings:
8 oz Dried Fen Silken Noodles (also known as sweet potato noodles)
1/2 cup Wood Ear Mushrooms, soaked and chopped
1/4 cup Pickled Mustard Greens, chopped
1/4 cup Chopped Green Onions
1 Boiled Egg, sliced (optional)
Chopped Peanuts (optional)
Sesame Seeds (optional)

Instructions (detailed in the video below):

1. Prepare the Chili Oil: Heat the vegetable oil in a small saucepan over medium-low heat. Add the chili flakes, Sichuan peppercorns, star anise, and garlic. Cook until fragrant, about 5-7 minutes. Remove from heat and let it steep for at least 30 minutes (or longer for a more intense flavor). Strain the oil, reserving the chili-infused oil.

2. Prepare the Broth: In a medium saucepan, combine the chicken or vegetable broth, rice vinegar, soy sauce, fermented black beans, doubanjiang (if using), Sichuan peppercorns, dried red chili peppers, ginger, garlic, sugar, and sesame oil. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld.

3. Cook the Noodles: Cook the fen silken noodles according to package directions. Drain and rinse with cold water to prevent sticking.

4. Assemble the Suan La Fen: Divide the cooked noodles into bowls. Ladle the hot broth over the noodles. Top with wood ear mushrooms, pickled mustard greens, green onions, boiled egg (if using), peanuts (if using), and sesame seeds (if using).

5. Drizzle generously with the homemade chili oil and enjoy!

[Insert Video Link Here – A visually engaging step-by-step video demonstrating the entire process, from making the chili oil to assembling the final dish. The video should be clear, concise, and easy to follow.]

Tips and Variations:
Adjust the amount of chili flakes and chili oil to control the spiciness to your liking.
Feel free to experiment with other toppings, such as shredded pork, tofu, or various vegetables.
For a vegetarian version, use vegetable broth and omit the egg.
Making your own fermented black beans and chili oil takes time, but the flavor payoff is immense. If you're short on time, you can use store-bought versions, but be aware that the quality and flavor will differ.
Don't be afraid to experiment with different types of vinegar to find your perfect balance of sourness.

I hope you enjoyed this recipe and video tutorial for homemade Suan La Fen! Let me know in the comments how yours turned out. Happy cooking!

2025-06-23

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