Chongqing Chili Pot Recipe

Prep whole spices and aromatics

Gather Sichuan peppercorns, dried chilies, star anise, bay leaves, ginger slices, smashed garlic, and scallion whites. Tie the scallion whites into a knot so they are easy to remove.

Bloom aromatics in oil

In a heavy-bottomed pot over medium heat, warm the vegetable oil until shimmering. Add 1/2 cup of the dried chilies and 1 tbs of Sichuan peppercorns and toast gently, stirring, for 1–2 minutes until fragrant but not burned. Remove and set aside (these will be used in the chili oil later).

Cook doubanjiang

Add the remaining 2 tbs of Sichuan peppercorns to the pot along with the doubanjiang. Fry the doubanjiang in the oil for about 1–2 minutes, stirring constantly until the paste becomes aromatic and oil turns red.

Build the broth

Add the 8 cups water or stock to the pot, scraping up any browned bits. Add the toasted chilies and Sichuan peppercorns you set aside, the remaining whole dried chilies, ginger slices, smashed garlic, scallion knot, star anise, bay leaves, Shaoxing wine, light soy sauce, dark soy sauce and rock sugar. Bring to a boil over high heat.

Simmer

Reduce heat to low and simmer gently, uncovered, for 45 minutes to 1 hour to allow flavors to meld and the broth to become richly red and aromatic. Skim any foam or excessive oil from the surface occasionally. Taste and season with 1 tsp salt, adjusting to preference.

Strain (optional for clearer broth)

If you prefer a clearer broth, strain out solids (dried chilies, peppercorns, star anise, ginger, garlic, scallion, bay leaves) through a fine-mesh sieve into a clean pot, reserving the red oil and solids separately. Return strained broth to a gentle simmer before adding proteins.

Prepare tripe

If tripe is not pre-cleaned, rinse thoroughly in cold water, rub with coarse salt and rinse again. Parboil tripe in a pot of boiling water for 3–5 minutes to remove impurities, then drain and rinse under cold water. Slice into bite-sized strips (about 1/2-inch wide) and set aside.

Prepare intestines

Ensure intestines are well cleaned: turn inside out if needed, rinse, rub with salt and rice vinegar, then blanch in boiling water for 5 minutes. Drain, rinse, and cut into 1-inch pieces. If still tough, simmer briefly in the broth for 10–15 minutes prior to serving to tenderize.

Prepare duck blood

Cut duck blood curd into 1-inch cubes. Keep refrigerated and handle gently to avoid breaking cubes. Briefly blanch in simmering (not boiling) water for 20–30 seconds just to warm through and remove any surface impurities; drain and set aside.

Bring broth to serving temperature

Return the strained or unstrained broth to a gentle simmer. If you reserved toasted chilies and peppercorns in oil, add them back for extra heat and texture. Stir in chili oil and fermented chili crisp (if using) to taste.

Cook proteins in broth

Add intestines first and simmer for 8–12 minutes until tender (depending on thickness). Add tripe and simmer 2–4 minutes until tender but still with slight chew. Add duck blood cubes at the end and simmer for 1–2 minutes—just until warmed through. Avoid vigorous boiling after adding duck blood, as it can break apart.

Prep vegetables and garnishes

Rinse and separate lettuce or cabbage leaves for dipping. Trim mushrooms and tear into bite-size pieces. Slice green parts of scallions thinly. Toast sesame seeds if not already toasted.

Assemble in serving pot

If serving family-style in a shallow hotpot or wide bowl, arrange the cooked proteins (tripe, intestines, duck blood) in the bottom of the serving vessel. Pour the hot spicy-numing broth over the proteins ensuring they are submerged. Scatter sliced green scallions, cilantro, and toasted sesame seeds over the top. Drizzle an extra teaspoon of sesame oil if desired.

Serve with dipping items

Place raw/quick-cook items (lettuce/cabbage leaves, mushrooms, tofu puffs) on separate plates for guests to dip briefly in the boiling broth to cook to their liking. Provide small bowls with dipping sauce (soy sauce, minced garlic, sesame oil, a splash of vinegar) if desired.

Safety & tips

Keep the broth at a gentle simmer while serving. Warn diners that the broth is very spicy and numbing due to chilies and Sichuan peppercorns. Leftover broth can be strained and refrigerated for up to 3 days or frozen.

Finish and adjust heat

Just before serving, taste the broth and adjust salt, chili oil, or fermented chili crisp to increase heat or depth. Stir in light sesame oil and white pepper for fragrance. Spoon some of the reserved toasted dried chili + Sichuan peppercorn oil over the top for an authentic Chongqing chili pot presentation.