Spicy Sichuan Broth – Sunset Magazine

Name: Spicy Sichuan Broth – Sunset Magazine
Total time: 60 min
Ingredients: 2 tablespoons canola oil; 5 slices (1⁄2 in. thick) fresh ginger; 3 garlic cloves, minced; 1 cinnamon stick (4 to 5 in.); 1 tablespoon fennel seeds; 2 green cardamom pods, split; 2 teaspoons Sichuan peppercorns*; 2 star anise pods; 5 dried Tianjin chiles* (aka Tien Tsin or Chinese dried red peppers), or 1 tbsp. clear red chili oil*; 1/4 cup Sichuan chile bean paste/sauce (doubanjiang, sometimes spelled toban djan)*; 4 quarts Pork and Goji Berry Broth

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San Francisco chef Melissa King uses this broth for hot pot, a celebratory dish that's also an event unto itself. The broth is very aromatic, with an

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Ingredients

2 tablespoons canola oil
5 slices (1⁄2 in. thick) fresh ginger
3 garlic cloves, minced
1 cinnamon stick (4 to 5 in.)
1 tablespoon fennel seeds
2 green cardamom pods, split
2 teaspoons Sichuan peppercorns*
2 star anise pods
5 dried Tianjin chiles* (aka Tien Tsin or Chinese dried red peppers), or 1 tbsp. clear red chili oil*
1/4 cup Sichuan chile bean paste/sauce (doubanjiang, sometimes spelled toban djan)*
4 quarts Pork and Goji Berry Broth