Sichuan Mala Hot Pot

Instructions

1. Toast the spices
   In a dry pan over medium heat, toast the Sichuan peppercorns, dried chilies, star anise, and cinnamon stick until fragrant, about 2-3 minutes. Be careful not to burn them.
2. Create the aromatic base
   In a large pot, heat the chili oil over medium heat. Add the ginger, garlic, and green onions (reserving some for garnish). Sauté for 2-3 minutes until fragrant.
3. Build the broth
   Add the doubanjiang and stir-fry for another minute. Pour in the chicken and beef broths, then add the toasted spices, bay leaves, Shaoxing wine, and sugar. Bring to a boil, then reduce heat and simmer for 45 minutes to develop flavors.
4. Strain and finalize the broth
   Strain the broth through a fine-mesh sieve into your hot pot or serving vessel, discarding the solid ingredients. The broth should be clear but deeply red and aromatic.
5. Set up the hot pot
   Place the hot pot in the center of your dining table on a portable burner. Keep the broth at a gentle simmer throughout the meal. Arrange all raw ingredients on platters around the hot pot for guests to cook themselves.
6. Prepare dipping sauces
   In small individual bowls, prepare customizable dipping sauces by combining any of the following: sesame oil, soy sauce, chopped garlic, chopped cilantro, chopped green onions, sesame paste, or additional chili oil.
7. Cook and enjoy
   Instruct guests to cook their chosen ingredients in the bubbling broth until done to their liking. Most thinly sliced meats will cook in 30 seconds to 2 minutes, while vegetables and tofu may take 2-5 minutes depending on the type.