I hosted a holiday party to get ready for upcoming Chinese New Year with 30 influencers, and it was an absolute blast! The best part? Many of them had never experienced hotpot before, making it an exciting and memorable occasion! Here are some of the influencer friends in the party:
@sydneymorgan @FLOWSHIZZLE @SauceStache @Jessiedeexx @JPLaughs@JPLaughs @Robhomecook @joetherapy @XanHarris
@Jessiedeexx @lorenapages @Usif @itswassuplexi @itsjosephnguyen
To make the party even more festive, we encouraged our guests to come dressed in vibrant and fun costumes, I served many different kind of fresh veggies, succulent meats, tofu, and other delectable ingredients for the hotpot, ensuring there was something for everyone. But here's the twist – I wanted to challenge their taste buds by introducing them to beef tripe, a unique and traditional hotpot ingredient. The reactions I captured were absolutely priceless and added an extra element of fun to the party.To cater to our vegan friends, I also prepared a delicious vegan soup base that was packed with flavor and satisfied even the most discerning palates. We believe in offering a variety of options to ensure everyone can enjoy the hotpot experience.

And of course,I couldn't forget to showcase my brand new Cookingbomb Chili Sauce.This versatile sauce is perfect for creating mouthwatering dipping sauces or using as a base for cooking. We incorporated it into the hotpot base and as a dipping sauce, elevating the flavors and adding a delightful kick to the meal. Our guests couldn't get enough of it!

If you're curious about trying our CookingBomb Chili Sauce, it's now available on our website. Whether you want to recreate the hotpot experience or experiment with your own dishes, this sauce is a gamechanger!
Sichuan Hotpot Recipe:

Spicy Hotpot Soup Base
Ingredients:
56 cups Bone soup (from Asian Market Cookbook)
4 tbsp cooking oil
1012 dried chili peppers
2 tbsp Sichuan peppercorns
2 tbsp dried ginger
58 cloves chopped garlic
1 bunch of green onions for the soup base
2 chopped green onions for garnish when serving
4 tbsp chopped fresh ginger
46 tbsp CookingBomb Chili Sauce (or to taste)
3 tbsp Sichuan broad bean paste
2 tbsp rock sugar
2 tbsp cooking wine
2 star anise
4 bay leaves
1000g Beef tallow

Instructions:

1. Soak all the dried ingredients (dried chili peppers, Sichuan peppercorns, and dried ginger) in vodka for 10 minutes. This helps to enhance their flavors.

2. Heat a wok over medium heat and add the beef tallow. Allow it to melt completely.

3. Add the chopped ginger and green onions into the melted beef tallow. Fry them until they turn golden brown. Once done, remove the green onions and ginger from the wok and set them aside.

4. Add the chopped garlic into the same wok with the beef tallow. Sauté until fragrant.

5. Lower the heat and add the soaked dried spices (chili peppers, Sichuan peppercorns, and dried ginger) into the oil with garlic. Slowly fry them, allowing the flavors to infuse into the oil.

6. Stir in the Sichuan broad bean paste and CookingBomb Chili Sauce. Continue frying until the mixture becomes fragrant.

7. Pour the spicy hotpot sauce into a container. Let it cool and it will solidify. You can then freeze it for future use.

8. When you're ready to make the hotpot soup base, melt the sauce in a pot over low heat. Add the bone soup and stir well to combine.

9. Add rock sugar, cooking wine, star anise, and bay leaves into the pot. Allow the flavors to simmer together for about 1520 minutes.

10. Before serving, garnish the hotpot soup base with the remaining chopped green onions.

Now you have an authentic Sichuan hotpot soup base ready to be enjoyed. Serve it with your favorite ingredients such as thinly

Hop pot Dipping sauce:
3 tbsp Sesame oil
23 tbsp Cookingbomb Chili Sauce
1 tbsp chopped garlic
1/2 tbsp cilantro
1/2 tbsp Chinese vinegar
2 tsp oyster sauce