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4 Serves
74 Mins
Prepare all proteins and vegetables by washing, slicing, and arranging them on serving platters.
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NigerianVitamin E
2 mg / 15 mgVitamin K
22 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
61 µg / 400 µgCalcium
57 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
287 mg / 1,250 mgPotassium
460 mg / 4,700 mgSodium
1985 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Heat the Sichuan peppercorns and Sichuan hot pot base in the hot pot with a small amount of oil until fragrant.
Pour in the hot water or stock and bring the broth to a gentle boil.
Season the broth with salt and pepper to taste, then maintain a simmer while guests add their chosen ingredients to cook.
24
g40
g3
g
Chinese
Danish