Dive into Authentic Sichuan Cuisine: Traditional Hot Pot with Homemade Broth

Ingredients

• 2 tablespoons vegetable oil
• 10 dried red chilies, whole (adjust to taste)
• 1 tablespoon Sichuan peppercorns
• 2 tablespoons doubanjiang (fermented broad bean paste)
• 1 tablespoon douchi (fermented black beans), chopped
• 4 garlic cloves, smashed
• 1 thumb-sized piece of ginger, sliced
• 2 green onions, cut into 2-inch pieces
• 1 cinnamon stick
• 2 star anise
• 2 bay leaves
• 1 tablespoon Chinese rock sugar or brown sugar
• 8 cups chicken or beef broth (for a richer flavor)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 cup Shaoxing wine (or dry sherry)
• 2-3 tablespoons hot pot seasoning (optional for added depth)
• 1 pound thinly sliced beef (such as ribeye or brisket)
• 1 pound thinly sliced lamb
• 1 pound shrimp, peeled and deveined
• 1 block firm tofu, cut into cubes
• 1 bunch spinach or bok choy
• 1 pound enoki mushrooms
• 1 cup wood ear mushrooms, soaked and drained
• 1 package rice noodles or glass noodles, soaked
• 1-2 potatoes, thinly sliced
• 1 daikon radish, thinly sliced
• Assorted dipping sauces (sesame paste, hoisin sauce, soy sauce, etc.)
• Fresh cilantro, chopped (for garnish)