Hot Dishes
Spicy Pot
timer
15 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This aromatic and spicy stir-fry combines tender five-flower pork, crisp potatoes or lotus root, and earthy mushrooms with a bold blend of Sichuan spices for an irresistible dish. The secret lies in the homemade five-spice oil, infused with star anise, fennel, cardamom, and more, adding deep, warming flavors. Quick-blanched vegetables retain their crunch, while fiery dried red peppers and rich Pixian bean paste create a vibrant, umami-packed sauce. Finished with a drizzle of fragrant five-spice oil, crunchy peanuts, and fresh scallions, every bite delivers a perfect balance of heat, spice, and texture. Ideal for spice lovers, this dish brings authentic Sichuan flair to your table with minimal effort and maximum flavor!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- five-flower pork 250g
The aromatics
- potatoes 150g
- lotus root 150g
- mushrooms 100g
- cauliflower 200g
- peanuts 30g
- scallions 20g
The sauce & seasonings
- star anise 2 pieces
- fennel 5g
- cardamom 1 pod
- Sichuan peppercorns 5g
- cloves 1g
- cinnamon 1 piece
- cumin 1 piece
- dried red peppers 10g
- Pixian bean paste 2 tbsp
- ginger 15g
- garlic 10g
menu_book Directions
1
Step 1
To make five-spice oil, add 1/4 bowl of oil to the pot, then add 2 pieces of star anise, 5g of fennel, 1 pod of cardamom, 5g of Sichuan peppercorns, 1g of cloves, 1 piece of cinnamon, and 1 piece of cumin. Heat over low heat until the spices are browned, then remove the spices and set the oil aside.
2
Step 2
Peel and wash the potatoes or lotus root, slice them into thin pieces. Slice the five-flower pork into thin pieces, and cut the mushrooms into quarters. Wash and break the cauliflower into small florets.
3
Step 3
Cook the cauliflower until it’s done, then remove it. Next, blanch the remaining ingredients in boiling water, starting with the five-flower pork, then the potatoes or lotus root, and finally the mushrooms. Be careful not to overcook them.
4
Step 4
Cut the dried red peppers into segments and remove the seeds. Heat oil in the pot, add the dried red peppers, and fry them over low heat until the oil turns red and the peppers are fragrant. Remove the peppers immediately.
5
Step 5
Add the five-flower pork to the pot and stir-fry until it’s cooked and slightly dry.
6
Step 6
Add the Pixian bean paste and hot pot seasoning to the pot, stir-fry until they’re fragrant and the oil turns red. Add ginger and garlic and stir-fry until fragrant.
7
Step 7
Add the ingredients to the pot in order of their cooking time, starting with the ingredients that take the longest to cook. Stir-fry everything together, then add cooking wine and stir-fry until it’s well combined.
8
Step 8
Add the fried dried red peppers to the pot and stir-fry together. Season with salt and chicken essence, then stir-fry until everything is well combined. Drizzle with five-spice oil before serving, and garnish with fried peanuts and scallions.
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