FoodHopp

Name: Authentic Chongqing Hotpot Recipe
Prep time: 45 min
Cook time: 60 min
Yield: 4
Cuisine: China
Ingredients: *For the Chongqing Broth Base:**; 2 cups beef tallow (or vegetable oil for a lighter version); 1 cup unsalted butter; 150g dried chilies (Erjingtiao or similar), deseeded and cut into sections; 50g Sichuan peppercorns (red variety); 2 whole star anise; 2 sticks cinnamon; 3 bay leaves; 1 piece sand ginger (nan gong), sliced; 50g fermented broad bean chili paste (doubanjiang); 50g fermented chili paste (la douban); 30g rock sugar; 2 tablespoons Shaoxing wine; 1 tablespoon cooking oil; 20 cups water or unsalted chicken/beef stock; *For the Dipping Sauces (Per Person):**; 1/2 cup sesame paste or tahini; 2 tablespoons minced garlic; 1 tablespoon chopped scallions; 1 tablespoon chopped cilantro; 1 teaspoon sesame oil; 1 teaspoon soy sauce; 1 teaspoon fermented bean curd (optional); *Essential Hotpot Ingredients (Choose your favorites):**; 500g thinly sliced beef belly or ribeye; 500g thinly sliced lamb shoulder; 200g fish fillet (such as grass carp), sliced; 200g shrimp or fish balls; 200g duck blood or beef tripe (traditional options); 200g firm tofu or fried tofu puffs