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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using either a mortar and pestle or a food processor. | 2. Wash the ginger and cut it into slices about the thickness of a coin. | 3. Using a scissors, snip the chiles into 1 inch sections and remove the seeds. | 4. Heat 3 tbs of the oil in a wok over a medium flame so it's hot but not smoking. | 5. Stir fry the chiles to flavor the oil; you want the oil to sizzle around the chiles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside. | 6. Rinse out and dry the wok, the put on a simmer/low heat. | 7. Add the rest of the oil and the beef drippings. | 8. Once the drippings have melted completely, turn up the heat to medium. | 9. When the oils just begin to smoke (around 250-300 degreesF), add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds). | 10. The paste should NOT burn; if necessary either move the wok off the heat or turn the heat down to let the paste sizzle in the oil. | 11. When the oil has reddened, add the black bean mash and the ginger. | 12. Stir fry until they also are fragrant. | 13. Add about 1 1/2 quarts of the beef stock and bring to a boil. | 14. When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and (optional) the glutinous rice wine. | 15. Salt to taste. | 16. Add the chiles and the Sichuan pepper (adjust the quantity depending on how "hot and numbing" you want it) leave the broth to simmer for 15-20 minutes. | 17. You are now ready to use this to dip ingredients to cook. | 18. =============== NOTE ================. | 19. You will add the rest of the chicken stock to top up the hotpot as the meal progresses. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1/4	cup	fermented	165.385	30.2446	10.475999999999999	0.6887
shaoxing wine sherry	1/3	cup		-	-	-	-
ginger	3	inches	unpeeled	-	-	-	-
red chili pepper	1/4	cup		15.0	3.3038	0.7012	0.165
peanut oil vegetable	1/2	cup		-	-	-	-
dripping	2/3	cup		1213.7813	0.0	0.0	134.6082
szechuan bean sauce	1/2	cup		-	-	-	-
beef stock	3	quarts		-	-	-	-
rock sugar	1	tablespoon		-	-	-	-
rice wine	1/3	cup	fermented	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
szechwan pepper	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.