Home-styleMedium 90 min serves 4

Reunion Hot Pot

Name: Reunion Hot Pot
Total time: 90 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: dried red chilies, stemmed and roughly chopped; Sichuan peppercorns; star anise; ginger, thick slice, smashed; light soy sauce

团圆火锅 · tuán yuán huǒ guō

家庭快手版 · Home version: No commercial base needed—simmered from scratch with dried chilies, Sichuan peppercorns, star anise, and roasted aromatics. Mild enough for kids, layered enough for elders. Includes non-spicy 'yin' broth option.

My uncle in Chengdu’s Jianshe Road ran a tiny hot pot stall where families gathered every Lunar New Year’s Day. He’d ladle two broths side-by-side—one fiery red, one milky white—and say, 'Yin and yang must sit together at the table.' We’d dip lamb, lotus root, and handmade fish balls, laughing as steam fogged our glasses.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Ingredients

dried red chilies, stemmed and roughly chopped干红辣椒，去蒂粗切🏮 asian20 g
Sichuan peppercorns花椒🏮 asian5 g
star anise八角🏮 asian3 pcs
ginger, thick slice, smashed老姜，厚片拍松🛒 local30 g
light soy sauce生抽🏮 asian30 ml

dried red chilies, stemmed and roughly chopped: Substitute 1 tbsp crushed red pepper flakes if unavailable.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Dry-toast dried chilies, Sichuan peppercorns, and star anise in wok over medium-low heat until fragrant and slightly darkened (~3 min). Cool, then grind coarsely.
焙香增韵
🔍 Look for Medium-low 3 分钟 · 3 minutes
Visual: 香料微微蓬起；表面呈哑光Spices puff slightly; surface gains matte sheen
You know it's right when: 香气由生涩转为暖香、坚果香与花香Aroma shifts from raw to warm, nutty, and floral
2Heat 2 tbsp neutral oil in heavy pot. Stir-fry smashed ginger, 3 minced garlic cloves, and 2 chopped scallions until golden (~2 min). Add ground spice mix and cook 1 more minute.
油润香透
🔍 Look for Medium heat 共3 分钟 · 3 minutes total
Visual: 油色转深红橙；香料持续微响Oil turns deep red-orange; spices sizzle steadily
You know it's right when: 香气浓郁醇厚，不刺鼻不焦苦Fragrance becomes rich and penetrating—not sharp or acrid
3Add 1.5 L water, 2 tbsp light soy sauce, 1 tbsp Shaoxing wine, and 1 tsp salt. Simmer uncovered 45 minutes. Strain broth; discard solids.
久熬出醇
🔍 Look for Low heat 45 分钟 · 45 minutes
Visual: 汤略收；表面浮油光与细沫Broth reduces slightly; surface shows oily sheen and fine foam
You know it's right when: 蒸汽平稳静升，不翻滚不溅射Steam rises in steady, quiet waves—not rolling or spitting
4For 'yin' broth: Simmer 1 L water with 100 g pork bones, 1 piece dried tangerine peel, and 10 g goji berries for 30 minutes. Strain.
清补相济
Use same pot—just rinse after straining red broth. Yin broth needs no salt; goji adds natural sweetness.
5Set up dual burners or electric hot pot: red broth in center, yin broth in outer ring. Arrange raw ingredients (thin-sliced lamb, tofu, enoki, napa cabbage, fish balls) around rim. Serve with chili oil and fermented bean paste dipping sauce.
阴阳同锅
🔍 Look for 上桌即刻 · immediately before serving
Visual: 红汤翻滚；阴汤微漾Red broth simmers vigorously; yin broth shimmers gently
You know it's right when: 两锅同时初沸冒泡First bubbles break surface in both pots simultaneously

Tips

· Freeze lamb 20 minutes before slicing—it yields paper-thin, even cuts
· Add leafy greens last—they cook in under 30 seconds
· Leftover red broth freezes well for future soups or noodle bases

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide