Spicy Red Oil Hot Pot

A fiery Sichuan specialty stew featuring a bold mix of ingredients like beef tripe, duck blood, tofu skin, luncheon meat, and bean sprouts, simmered in a rich chili-beef tallow broth. Intensely spicy, numbing, and aromatic—this dish delivers big flavor and satisfying depth in every bite.

Reheating Instructions:

Microwave: Heat on medium-high for 3–4 minutes; stir halfway for even temperature

Steamer: Steam for 8–10 minutes to preserve aroma and broth thickness

Stovetop: Pour contents into a pot and bring to a gentle boil over medium heat

Serving Suggestions:

Best enjoyed with steamed rice or flat rice noodles

Pair with cold cucumber salad or tofu skin salad for balance

For extra heat, add chili flakes or Sichuan pepper oil to intensify the numbing flavor