Sichuan Hot Pot

Ingredients

• 8 cups beef or chicken stock
• 3 tbsp doubanjiang
• 2 tbsp Sichuan chili bean paste
• 1 tbsp Sichuan peppercorns
• 6 dried red chilies
• 4 cloves garlic
• 2-inch piece ginger, sliced
• 2 star anise
• 1 lb thinly sliced beef
• 1 lb thinly sliced lamb
• 1 block firm tofu, sliced
• Assorted vegetables: napa cabbage, mushrooms, lotus root
• Rice noodles or udon
• Sesame-garlic dipping sauce, for serving

Instructions

1. 1Heat oil in a large pot and fry doubanjiang, chili bean paste, Sichuan peppercorns, and dried chilies until fragrant and the oil turns red.
2. 2Add garlic, ginger, and star anise and stir-fry briefly.
3. 3Pour in the stock, bring to a simmer, and let the broth infuse for 15 minutes.
4. 4Transfer the pot to a tabletop burner set in the middle of the table.
5. 5Arrange the sliced meats, tofu, vegetables, and noodles on platters around the pot.
6. 6Have diners cook their own ingredients in the simmering broth in small batches.
7. 7Dip cooked items in sesame-garlic sauce before eating.

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