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Traditional Sichuan Beef-Tallow Hot Pot with Doubanjiang, Dried Chilies, and Peppercorns
Step 1 of 7
China
45 minutes
Serves 4
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Traditional Sichuan Beef-Tallow Hot Pot with Doubanjiang, Dried Chilies, and Peppercorns
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Step 1 of 7
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In a large pot, melt the beef tallow over medium heat until fully liquefied.
Ingredients quick view
1 lb beef tallow
4 cups beef broth
2 tablespoons doubanjiang
1 tablespoon Sichuan peppercorns
10 dried chilies
1 tablespoon soy sauce
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 tablespoon sesame oil
Salt to taste
Pepper to taste
Tips quick view
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.
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