Fiery Sichuan Hot Pot with Numbing Peppercorns

Ingredients

• 4 cups chicken or vegetable stock
• 1 cup Sichuan peppercorns, lightly crushed
• 1 cup dried red chilies, whole
• 2 tablespoons doubanjiang (broad bean paste)
• 1 tablespoon fermented black beans, rinsed and crushed
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine
• 4 cloves garlic, sliced
• 2 inches ginger, sliced
• 1 bunch scallions, chopped
• 1 pound thinly sliced beef or tofu
• 2 cups mixed vegetables (bok choy, napa cabbage, mushrooms), chopped
• 8 ounces rice noodles, soaked

Method

1. 01
   In a large pot, heat the chicken or vegetable stock over medium-high heat.
2. 02
   Add the Sichuan peppercorns and dried red chilies to the pot, allowing them to infuse the stock for about 5 minutes.
3. 03
   Stir in the doubanjiang and fermented black beans, cooking until aromatic.
4. 04
   Add the soy sauce, Shaoxing wine, garlic, ginger, and half of the chopped scallions to the pot.
5. 05
   Bring the mixture to a boil, then reduce to a simmer and cook for 20 minutes to let the flavors meld.
6. 06
   Prepare your choice of beef or tofu, slicing thinly if needed, and arrange on a platter along with the mixed vegetables and soaked rice noodles.
7. 07
   Transfer the hot pot broth to a portable stove at the dining table, keeping it at a simmer.
8. 08
   Invite diners to cook the beef, tofu, vegetables, and noodles in the simmering broth, enjoying the interactive experience.
9. 09
   Garnish with remaining scallions before serving.