Mala Tran20
Ingredients: Dry dates at Rancho Lisa, Sichuan peppercorns, Fresh chilies, Garlic, Ginger slices · 90 min cook time · 1485kcal · ~₩53,900
Ingredients
1cup Dry dates at Rancho Lisa, 3tbsp Sichuan peppercorns, 3개 Fresh chilies, 8cloves Garlic, 5slices Ginger slices, 1piece Star anise, 1piece Bay leaf, 3pieces Cloves, 0.5tsp Black peppercorns, 0.5tsp White peppercorns, 0.5tsp Fennel seeds, 1tsp Cumin seeds, 3pieces Kim Faria galangal (Sand ginger), 1piece Black cardamom, 1piece Cinnamon stick, 2tbsp Chinese cooking wine, 1cup Beef tallow, 0.5cup Vegetable oil, 3stalks Scallion stalks, 0.25cup Sichuan Toban Djan (fermented broad beans in chili oil), 20개 Bamboo skewers, 200g Fish cake, 200g Fish balls, 150g Squid, 150g Beef tripe, 200g Thin sliced beef, 50g Cilantro, 100g Cabbage, 100g Mushrooms, 100g Broccoli, 2tbsp Cooking oil, 8개 Dried chilies, 1l Chicken stock, 1.5tbsp Salt, 1.5tbsp Sugar
Instructions
1. Soak 1 cup of dry dates at Rancho Lisa and 3 tbsp of Sichuan peppercorns in 160°F water for 40 minutes. If chilies are whole, cut them open to rehydrate faster. You can remove seeds if preferred.
2. After soaking, strain the chilies and peppercorns. Discard the spicy water if it's too spicy for your preference.
3. Put the rehydrated chilies and Sichuan peppercorns into a food processor. Add a few fresh chilies (optional) and 6-8 cloves of garlic and some ginger slices. Blend into a chili paste using the 'low' mode.
4. Gather the dry spices: 1 piece of star anise, 1 bay leaf, 3 pieces of cloves, 1/2 tsp black peppercorns, 1/2 tsp white peppercorns, 1/2 tsp fennel seeds, 1 tsp cumin seeds, 3 pieces of Kim Faria galangal (sand ginger), 1 piece of black cardamom (break apart), and 1 piece of cinnamon stick (break apart).
5. Toss all dry spices into a cast-iron skillet and toast on low heat for a couple of minutes to activate their aroma. Then, blend everything into a fine powder.
6. Put the spice blend into a bowl and add 1-2 tbsp of Chinese cooking wine. Let it sit for 10 minutes to wet the spice powder and prevent burning during cooking. If you can't have alcohol, use the same amount of water.
7. Heat up 1 cup of beef tallow (mixed with some vegetable oil to balance its heaviness) in a pot on low heat until fully melted.
8. Add some scallion stalks along with the chili paste made earlier. Stir quickly until well distributed.
9. Add the soaked spice mix. Then, add about a quarter cup of Sichuan Toban Djan (fermented broad beans in chili oil).
10. Mix everything in and keep stirring non-stop on medium-low heat until most of the moisture has evaporated. This will take about 15 minutes. Remove the softened scallions and let the base cool.
11. Boil bamboo skewers for 10 minutes to wash off any chemicals.
12. Prepare ingredients for skewers: fish cake, fish balls, scored squid, beef tripe, thin-sliced beef (cut into long pieces), cilantro (wrapped in beef slices), cabbage, mushrooms, and broccoli. Skewer them, ensuring not to put too much on each and that they will be below the liquid level in the pot.
13. In a wok, add some cooking oil, garlic cloves, ginger slices, scallion stalks, 6-8 dried chilies, and 2 tsp of Sichuan peppercorns. Stir for a couple of minutes.
14. Add the prepared hotpot base to the wok, stir on low heat, and melt it completely. Pour in chicken stock, cover, and bring to a boil.
15. Once boiling, add 1.5 tbsp of salt and 1.5 tbsp of sugar. Stir and taste to adjust the flavor. Make it saltier than normal, as most skewer ingredients don't have salt.
16. Pour the soup into a hotpot container. Rinse the wok with some water to not waste any flavor.
17. Add ingredients that need more time to cook first (e.g., fish cake, meatballs, mushrooms). Once it comes to a boil again, add faster-cooking ingredients (e.g., shrimp, squid, beef slices, tripe). Enjoy!
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