Make the chili-spice base: heat a large pot over medium heat and melt the Beef Tallow. When hot, add the Dried Sichuan Chilies and Sichuan Peppercorns and toast briefly until fragrant, being careful not to burn the chilies.
Fry the aromatics and bean paste: push the toasted spices to the side and add the Pixian Doubanjiang and Fermented Black Beans. Cook, stirring, until the oil turns a deep red and the paste starts to sizzle. Add minced Ginger, chopped Garlic and sliced Scallions and cook another minute to release their aroma.
Add whole spices and deglaze: toss in the Star Anise, Cassia Cinnamon Sticks, Bay Leaves, Cloves, Tsaoko (Black Cardamom) and Fennel Seeds. Pour in the Shaoxing Wine to deglaze the pot, scraping up any browned bits.
Build the broth: pour in enough Water for your hot pot, then season with Light Soy Sauce, a small piece of Rock Sugar and a pinch of Fine Salt. Bring to a gentle simmer, reduce the heat and let the broth cook 30–45 minutes so the flavors deepen.
Finish and adjust: taste the broth and adjust seasoning (more Light Soy Sauce or Fine Salt as needed). If you prefer a clearer soup, skim solids or strain the broth; otherwise leave the spices in for continual flavor.
Prepare a finishing oil and dipping additions: in a small bowl combine a splash of the broth, a drizzle of Toasted Sesame Oil and crushed Garlic Cloves for guests to add to their dipping sauces.
Arrange proteins and tofu for the table: thinly slice the Beef (Ribeye or Short Plate) across the grain and arrange with Lamb, blanched Beef Tripe, Fresh Shrimp and Fish Balls. Include Firm Tofu and strips of Tofu Skin for texture.
Prep vegetables and starches: slice Lotus Root and Potatoes thinly, chop Napa Cabbage, wash the Spinach, trim Enoki Mushrooms, and have Shiitake Mushrooms, Wood Ear Mushrooms and Glass Noodles ready (rehydrate dried items if needed).
Cook and eat family-style: bring the broth back to a lively simmer in the center of the table. Start by poaching root vegetables and firmer items, then dip thin slices of Beef (Ribeye or Short Plate), Lamb and quick-cooking items like Fresh Shrimp and Spinach until just done. Fish balls, tofu and mushrooms can go in as desired.
Make a simple dipping sauce: combine Light Soy Sauce, Chinkiang Black Vinegar, minced Garlic Cloves, chopped Scallions, a handful of chopped Cilantro and a sprinkle of Toasted Sesame Seeds. Adjust proportions to taste—add chili oil or some of the hot broth for heat.
Service tips: keep the broth at a steady simmer (not a rolling boil) so ingredients cook evenly; skim foam or excess oil periodically and top up with hot water if the level drops. As the meal progresses the broth intensifies and becomes even better for later rounds.
Storage and reuse: reserve the finished broth after the meal, strain out solids, cool and refrigerate. Reheat and refresh with a little Shaoxing Wine or additional Pixian Doubanjiang next time you want a ready-made spicy base.
