INGREDIENTS

• 9 lbs Beef: sliced thinly

DIRECTIONS

1. Prepare the Beef:

   Slice 9 lbs of beef thinly and place it in a large bowl. Add 6 tablespoons of cooking wine, 9 tablespoons of light soy sauce, 3 tablespoons of salt, and 3 teaspoons of white pepper. Mix well and marinate for about 1 hour.

   Tip:

   Adjust the salt and pepper to taste while marinating the beef.

2. Prepare Other Ingredients:

   While marinating:

   Soak 5 lbs of Sichuan sweet potato starch noodles and drain.

   Cut 3 lbs of tofu skin into strips; rinse 3 lbs of soybean sprouts; trim 3 lbs of enoki mushrooms; rinse 5 lbs of lettuce leaves and tear into pieces; slice 1 lb of beef tripe.

   Chop 1/2 cup of pickled chili peppers and 1/4 cup of pickled ginger; cut 1/2 lb of garlic greens into sections; mince 15 cloves of garlic; slice 6 green onions.

   Tip：

   Keep an eye on the soaking time for Sichuan sweet potato starch noodles to prevent them from becoming too soft.

3. Make the Broth:

   In a pot, heat 6 tablespoons of oil over medium-high heat. Add 2 tablespoons of Szechuan peppercorns and 1/4 lb of dried chili peppers and sauté until fragrant. Add 4 blocks of hot pot base and stir until melted. Pour in 15 cups of water, add 1 tablespoon of salt, and bring to a boil. Remove the peppercorns and chili peppers, keeping the broth.

4. Blanch the Ingredients:

   Blanch the following ingredients separately:

   Sichuan sweet potato starch noodles: 3-4 minutes, then remove and set aside.

   Tofu skin: 2 minutes, then remove and set aside.

   Soybean sprouts: 2 minutes, then remove and set aside.

   Garlic greens: 1 minute, then remove and set aside.

   Enoki mushrooms: 2 minutes, then remove and set aside.

   Lettuce leaves: 1 minute, then remove and set aside.

5. Season the Broth:

   Add salt and chili powder to taste in the broth, then stir in 1/2 cup of chili oil with sichuan spices. Pour over the blanched vegetables.

6. Sauté Aromatics:

   In the pot, heat 4 tablespoons of oil and add minced garlic, pickled chili peppers, and pickled ginger. Sauté until fragrant, then pour in the broth and bring to a boil. Set aside.

   Tip:

   Be careful not to burn the garlic and chili while sautéing.

7. Cook the Beef:

   In the pot, heat 4 tablespoons of oil, then add pickled chili peppers, pickled ginger, and doubanjiang (spicy bean paste). Sauté until the oil turns red, then add the prepared broth and bring to a boil. Add the marinated beef and stir quickly until it changes color.

8. Add the Beef Tripe:

   Add the beef tripe and gently stir, then remove and plate.

9. Serve:

   Sprinkle sliced chili peppers and Szechuan pepper powder over the beef, garnish with green onions, and drizzle with hot oil.

10. Plate for 3 Servings:

    For each serving, take:

    About 2/3 lb Sichuan sweet potato starch noodles

    1/2 lb Tofu skin

    A little Garlic greens

    1/2 lb Soybean sprouts

    1/2 lb Enoki mushrooms

    2-3 pieces Lettuce leaves

    1.5 lbs Beef

    1/6 lb Beef tripe

    Arrange in a bowl, pour over the broth, and garnish with green onions.