Ingredients
Beef liver, beef kidney, and beef spinal cord, 100 g (about 3.5 oz) each; beef tripe, 250 g (about 9 oz); lean beef tenderloin (backstrap), 150 g (about 5 oz); fresh vegetables, 1000 g (about 2.2 lbs); beef broth, 250 g (about 1 cup); broth, 150 g (about 2/3 cup).
Seasonings
50 g scallions, 50 g garlic chives, 10 g salt, 40 g fermented black beans, 40 g sesame oil, 40 g chili powder, 4 g MSG, 4 g Sichuan peppercorns, 100 g fermented rice wine, 125 g Sichuan Pixian broad bean paste, 15 g cooking wine, 200 g rendered beef fat.
Instructions
1. Rinse the beef liver in clean water until it turns pale and white, then slice it into long, thin pieces and keep them in cold water; slice the liver, kidney, and beef into large, thin pieces; cut the scallions and garlic sprouts into 7 cm (about 2.75-inch) lengths; for fresh greens, use cabbage, celery, napa cabbage, or pea shoots—rinse them clean and tear into long strips; finely chop the fermented black beans and broad bean paste.
2. Place a wok over medium heat, add 75 g (about 1/3 cup) beef tallow and heat until it reaches 80% hot, then add the broad bean paste and stir-fry until fragrant and crumbly, followed by minced ginger, chili powder, and Sichuan peppercorns, stir-frying until aromatic. Pour in the beef broth and bring to a boil, then increase to high heat and add cooking wine, fermented black beans, and fermented rice wine. Once boiling and the flavors have melded, skim off any foam from the surface; this mixture is the hot pot broth.
3. Divide the sesame oil and MSG into four portions to create four dipping bowls. When ready to eat, bring the broth to a boil and serve at the table. Arrange the various meat and vegetable ingredients on separate plates and serve alongside the salt and 125 g (about 4.5 oz) of beef tallow. Except for the spinal cord, scallions, and garlic sprouts, which should be added to the hot pot first, guests can add the remaining ingredients as they eat, adjusting the salt and beef tallow according to the broth's richness. This dish is numbing, spicy, and intensely hot, with a rich and varied texture—guests cook their own food, finding joy in the process.