Sichuan Mala Hot Pot with Beef Tallow Broth and Sesame Dip

What you need

• 80 g (3 oz) beef tallow, or neutral oil
• 3 tbsp doubanjiang, chopped if chunky
• 20 g (3/4 oz) dried chiles de arbol, snipped in half
• 2 tbsp Sichuan peppercorns
• 30 g (1 oz) fresh ginger, sliced
• 6 cloves garlic, smashed
• 3 scallions, cut into 5 cm lengths
• 2 star anise
• 1 cinnamon stick
• 2 tbsp Shaoxing wine
• 1.5 l (6 1/3 cups) chicken stock
• 1 tbsp rock sugar, or regular sugar
• 300 g (10 1/2 oz) thinly sliced beef
• 200 g (7 oz) firm tofu, cut into thick slices
• 150 g (5 oz) shiitake mushrooms, stems trimmed
• 250 g (9 oz) napa cabbage, cut into wide strips
• 100 g (3 1/2 oz) glass noodles, soaked in warm water for 15 min
• 2 tbsp sesame paste, for the dip
• 1 tbsp light soy sauce, for the dip
• 1 tbsp black vinegar, for the dip
• 1 tsp sesame oil, for the dip
• salt, to taste

Method

Restated from the original video

1. 1

   Melt the tallow in a large heavy pot over medium-low heat.

2. 2

   Add the doubanjiang and fry for 2-3 min, stirring, until the oil turns red and smells rich.

3. 3

   Add the chiles, Sichuan peppercorns, ginger, garlic, scallions, star anise and cinnamon. Fry for 2 min, until fragrant. Keep the heat low so the chiles do not scorch.

4. 4

   Pour in the Shaoxing wine, then the stock. Add the sugar and bring to a boil.

5. 5

   Reduce the heat and simmer for 20 min. Taste and add salt if needed.

6. 6

   Meanwhile, stir the sesame paste, soy sauce, black vinegar and sesame oil with 2-3 tbsp warm water into a pourable dip. Divide among four small bowls.

7. 7

   Arrange the beef, tofu, mushrooms, cabbage and noodles on plates. Set the pot on a portable burner at the table, kept at a steady simmer.

8. 8

   Cook the tofu and mushrooms in the broth for 3-4 min, then the cabbage and noodles for 2-3 min.

9. 9

   Swish the beef slices in the broth for 20-30 seconds, until no pink remains.

10. 10

    Lift each bite out with a slotted spoon or chopsticks, dip it in the sesame sauce and eat while hot.

Imported from cookcoda.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.