Cooking Times

20 min
Prep Time
40 min
Cook Time
60 min
Total Time

Ingredients (8 items)

200.00 g Beef tallow
or vegetable oil
50.00 g Dried chilies
Sichuan chilies
30.00 g Sichuan peppercorns
whole
100.00 g Doubanjiang
Sichuan bean paste
2.00 liters Chicken stock
rich stock
30.00 g Rock sugar
Chinese rock sugar
1.00 head Garlic
whole cloves
50.00 g Ginger
sliced

Instructions (6 steps)

1
Heat tallow in hot pot, add chilies and peppercorns.
2
Stir-fry until fragrant and oil is red, about 5 minutes.
5 minutes
3
Add doubanjiang, garlic, and ginger, fry until fragrant.
3 minutes
4
Add chicken stock and rock sugar, bring to boil.
5
Simmer for 30 minutes to develop flavors.
30 minutes
6
Serve with raw ingredients for cooking at table.