Spicy Beef-Offal Pot

Instructions

1. 1

   Rinse the offal

   Put the cooked offal in a saucepan and cover it with water. Add the ginger and 1 tablespoon Shaoxing wine. Bring to a boil and cook for 3 minutes. Drain and rinse with warm water.

2. 2

   Prepare the tomatoes

   Chop one tomato into small pieces. Cut the second tomato into wedges and set it aside.

3. 3

   Cook the spicy base

   Heat the oil in a large, wide pot over medium-low heat. Add the doubanjiang and hot-pot base. Cook for 2 to 3 minutes, stirring often, until the oil turns red.

4. 4

   Add the aromatics

   Add the fermented black beans, garlic, ginger, dried chilies, Sichuan peppercorns, and star anise. Cook for 30 seconds.

5. 5

   Cook the tomato into the oil

   Add the chopped tomato. Cook for 3 to 4 minutes, pressing it with the spoon until it softens into the oil.

6. 6

   Make the broth

   Pour in the beef stock. Add 2 tablespoons Shaoxing wine, the soy sauce, and sugar. Bring to a boil, then reduce to a steady simmer for 10 minutes.

7. 7

   Simmer the offal

   Add the drained offal. Cover partially and simmer for 20 to 25 minutes. If the tendon is still firm, continue simmering until it is soft enough to cut with chopsticks.

8. 8

   Add the vegetables

   Add the tofu skin, bamboo shoots, and mushrooms. Simmer for 5 minutes.

9. 9

   Add the remaining vegetables

   Add the bean sprouts, bell pepper, and tomato wedges. Cook for another 2 to 3 minutes. The sprouts should soften but not disappear into the broth.

10. 10

    Finish

    Stir in the garlic chives. Taste the broth and add salt only if needed. Spoon chili oil over the top for more heat. Serve with steamed rice or cooked wheat noodles.