Ingredients for Sichuan Beef Tallow Hot Pot: Pixian bean paste 50g, various spices to taste, lantern pepper 10g, Erjingtiao pepper 10g, Indian devil pepper 10g, Qixing pepper 10g, green onions and ginger to taste, Sichuan peppercorns 10g.
Method of making Sichuan Beef Tallow Hot Pot: Step 1: Soak the peppers in warm water until soft to make them into paste peppers. Soaking helps to better release the spiciness and prevents heatiness.
Step 2: You can use a food processor or chop with a knife, just be careful not to irritate your skin with the peppers.
Step 3: Soak the spices in warm water, then crush them to better infuse the flavor without bitterness.
Step 4: Heat the oil and fry the green onions and ginger until dry, add two tablespoons of bean paste and stir-fry to remove moisture before adding the paste peppers. Cook over low heat, stirring constantly to prevent burning the bottom of the pot.
Step 5: After about ten minutes of stir-frying, add the spices and a bit of white wine. If you have fermented rice wine, that would be even better. Keep stirring constantly.
Step 6: After thirty minutes, the water in the peppers will have evaporated, and they will become somewhat crispy. Then add the pre-soaked Sichuan peppercorns and turn off the heat.
Step 7: The hot pot is even more delicious when left to rest. It pairs well with dipping sauces and oil dishes.
Cooking Tips for Sichuan Beef Tallow Hot Pot: If you’re not afraid of spiciness, you can add more peppers. It will definitely be exhilarating. There are tricks to making delicious dishes, and each of my recipes has its own little secret. You can search for ‘Sichuan snacks’ to directly view my recipes!
