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Sichuan Hotpot

Name: Sichuan Hotpot
Total time: 2h
Yield: 6 servings
Cuisine: China
Ingredients: 150g beef tallow; 3 tbsp doubanjiang; 50g dried chilies; 3 tbsp Sichuan peppercorn; Ginger, garlic, scallion, star anise, cassia, black cardamom; 2 L stock; Sliced beef, tripe, lotus root, tofu, mushrooms, greens; Dip: sesame oil, garlic, coriander

Bubbling ma la broth of beef tallow, doubanjiang, dried chili and Sichuan peppercorn for dipping meats, tripe and vegetables.

2h 6 servings Medium

Ingredients

• 150g beef tallow
• 3 tbsp doubanjiang
• 50g dried chilies
• 3 tbsp Sichuan peppercorn
• Ginger, garlic, scallion, star anise, cassia, black cardamom
• 2 L stock
• Sliced beef, tripe, lotus root, tofu, mushrooms, greens
• Dip: sesame oil, garlic, coriander

Method

Step 1 of 425%

Melt tallow; fry doubanjiang, chilies, peppercorn and whole spices to a red oil.

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1
Melt tallow; fry doubanjiang, chilies, peppercorn and whole spices to a red oil.
2
Add stock; simmer 30 min and strain lightly.
3
Bring to a rolling boil at the table.
4
Cook ingredients to taste; dip in sesame oil.