FoodHopp

Name: Authentic Sichuan Hotpot Recipe
Prep time: 45 min
Cook time: 60 min
Yield: 4
Cuisine: China
Ingredients: *For the Broth Base:**; 4 liters (1 gallon) unsalted chicken or beef stock; 1 cup beef tallow or vegetable oil; 150 grams Sichuan chili broad bean paste (doubanjiang); 50 grams fermented black beans (douchi), rinsed and roughly chopped; 100 grams Sichuan peppercorns (whole red); 50 grams Sichuan peppercorns (whole green); 20 dried chilies (such as facing-heaven or erjingtiao), halved; 2 whole star anise; 1 piece cassia bark (about 2 inches); 5 cloves garlic, smashed; 1 piece ginger (about 2 inches), sliced; 10 grams rock sugar; 2 tablespoons Shaoxing wine; Salt to taste; MSG (optional, for authentic restaurant flavor); *For Dipping (Choose your favorites):**; 500 grams ribeye or sirloin beef, thinly sliced; 500 grams lamb shoulder, thinly sliced; 200 grams pork belly, thinly sliced; 200 grams chicken breast, thinly sliced; 200 grams fish fillets (tilapia or cod), sliced; 200 grams shrimp or scallops; 150 grams fish balls or fish tofu; 200 grams fresh tofu (firm or soft); 1 block frozen tofu, thawed and sliced; 200 grams enoki mushrooms; 200 grams shiitake mushrooms; 200 grams wood ear mushrooms, rehydrated; 200 grams napa cabbage