Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup shaoxing wine (substitute ( medium dry sherry)
  • 3
    inches fresh ginger, unpeeled
  • 14
    cup dried hot red chili pepper (Sichuanese preferred)
  • 12
    cup peanut oil (substitute ( vegetable oil, any high smoke point oil)
  • 23
    cup dripping (original recipe (beef or lard)
  • 12
    cup szechuan hot bean sauce
  • 3
    quarts beef stock
  • 1
    tablespoon rock sugar
  • 13
    cup sichuanese fermented glutinous rice wine (optional)
  • 12
    teaspoon salt (really, to taste)
  • 1
    teaspoon szechwan pepper, whole
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DIRECTIONS

  • Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using either a mortar and pestle or a food processor.
  • Wash the ginger and cut it into slices about the thickness of a coin.
  • Using a scissors, snip the chiles into 1 inch sections and remove the seeds.
  • Heat 3 tbs of the oil in a wok over a medium flame so it's hot but not smoking.
  • Stir fry the chiles to flavor the oil; you want the oil to sizzle around the chiles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside.
  • Rinse out and dry the wok, the put on a simmer/low heat.
  • Add the rest of the oil and the beef drippings.
  • Once the drippings have melted completely, turn up the heat to medium.
  • When the oils just begin to smoke (around 250-300 degreesF), add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds).
  • The paste should NOT burn; if necessary either move the wok off the heat or turn the heat down to let the paste sizzle in the oil.
  • When the oil has reddened, add the black bean mash and the ginger.
  • Stir fry until they also are fragrant.
  • Add about 1 1/2 quarts of the beef stock and bring to a boil.
  • When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and (optional) the glutinous rice wine.
  • Salt to taste.
  • Add the chiles and the Sichuan pepper (adjust the quantity depending on how "hot and numbing" you want it) leave the broth to simmer for 15-20 minutes.
  • You are now ready to use this to dip ingredients to cook.
  • =============== NOTE ================.
  • You will add the rest of the chicken stock to top up the hotpot as the meal progresses.
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