Sichuan Spicy Hot Pot

Method

1. 1
   • doubanjiang4 tbsp
   • garlic6
   • fresh ginger30 g
   • sichuan peppercorns2 tsp
   • star anise2

   Bloom the chili paste — Fry the doubanjiang in the oil over medium heat for 3 minutes until the oil turns red and fragrant, then add the garlic, ginger, sichuan peppercorns, and star anise and fry for 2 more minutes.

   ⏱5 min
2. 2
   • chicken stock1½ l

   Simmer the aromatic broth — Pour in the chicken stock, bring to a simmer, and cook for 10 minutes to let the aromatics infuse the broth.

   ⏱10 min
3. 3
   • napa cabbage300 g
   • tofu200 g

   Add cabbage and tofu — Add the napa cabbage and tofu to the simmering broth and cook for 5 minutes until the cabbage softens.

   ⏱5 min
4. 4
   • beef sirloin300 g
   • shiitake mushroom150 g
   • udon noodles200 g

   Add beef and noodles — Slide in the beef slices, shiitake, and udon noodles and simmer for 5 minutes until the beef is just cooked and the noodles are tender.

   ⏱5 min
5. 5
   • spring onion3
   • soy sauce2 tbsp
   • sesame oil1 tsp

   Ladle and serve with dip — Ladle into bowls, scatter with spring onion, and serve with a small dish of soy sauce and sesame oil for dipping.