Spicy and boiling hot

Name: Spicy and boiling hot
Yield: 4 servings
Cuisine: Hot Dishes

Tripe, duck blood curd, squid, luncheon meat, tofu sheets, and noodles tumble through a fiery beef-bone broth perfumed with numbing Sichuan peppercorns. Every ingredient emerges glistening with chili oil, delivering the buzzing mala heat of a street-side maocai joint.

0 minNewMedium Hot Dishes Boil Spicy & Numbing

Instructions

1
Prepare all the side dishes and seasonings.
2
Pre-cooked beef bone broth.
3
Heat a cold pan with oil, and when the oil reaches about 30% of its heating, add scallions, ginger, garlic, and doubanjiang and stir-fry.
4
Add the hot pot base, and slowly stir-fry it over low heat until it melts.
5
Add the beef bone broth and bring it to a boil, then remove the solids from the soup.
6
Add the vegetables to the soup and cook until done.
7
Take out the cooked vegetables and set them aside.
8
Keep adding duck blood and luncheon meat into the soup and cook until done.
9
Then scoop out the cooked duck blood and luncheon meat and put them in a bowl for later use.
10
Continue adding tripe, squid, and hand-pulled noodles into the soup, blanch for 2 minutes, and then take them out into a bowl.
11
After the soup boils, pour it into a bowl and add chopped green onions, diced green peppers, Sichuan peppercorns, and dried chili peppers on top. In another pan, heat the oil, and once it boils, pour it over the ingredients.