Traditional Sichuan Beef-Tallow Hot Pot with Doubanjiang, Dried Chilies, and Peppercorns
Experience the rich and aromatic flavors of traditional Sichuan cuisine with this flavorful Hot Pot recipe, featuring hearty beef tallow and a spicy kick from doubanjiang, dried chilies, and Sichuan peppercorns.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large pot, melt the beef tallow over medium heat until fully liquefied.
- 2
Add the minced garlic and ginger to the pot and sauté for about 2 minutes until fragrant.
- 3
Stir in the doubanjiang and cook for another 2-3 minutes to meld the flavors.
- 4
Add the beef broth, dried chilies, and Sichuan peppercorns to the pot, then bring to a boil.
- 5
Reduce heat to simmer for 10-15 minutes to allow the flavors to develop.
- 6
Season the hot pot with soy sauce, salt, and pepper to taste.
- 7
Finally, drizzle in the sesame oil just before serving.
Cook notes
Tips
Ensure to simmer long enough to bring out the full flavors of the spices.
Adjust the amount of dried chilies based on your spice preference.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftover hot pot broth in an airtight container in the refrigerator for up to 3 days.
- Reheat the broth gently on the stove to serve again.
Substitutions
- Beef tallow can be replaced with pork fat for a different flavor.
- Use vegetable broth instead of beef broth for a lighter version.
What to Serve With
- Steamed rice to balance the spice
- Sliced vegetables such as napa cabbage and mushrooms for dipping
Common Mistakes
- Not allowing the flavors to meld by skipping the simmer time.
- Overcrowding the pot with too many ingredients at once.
Recipe FAQ
What is doubanjiang?
Doubanjiang is a fermented broad bean and chili paste that adds depth and heat to dishes.
Can I use fresh chilies instead of dried?
Yes, you can substitute with fresh chilies for a different flavor profile, but adjust the amount based on your spice tolerance.
How spicy is this hot pot?
The spice level can be adjusted by increasing or decreasing the amount of dried chilies and Sichuan peppercorns.
Kitchen tools
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Blender
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Saucepan
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Chef knife
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Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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