Mala hot-pot (malatang)

Instructions

1. Heat the fat in a large pot over medium heat, then fry the doubanjiang for 2 minutes.
2. Add the garlic, ginger, dried chilies and peppercorns, and fry them for 3 minutes without burning them.
3. Pour in the stock, add the star anise, sugar, soy sauce and salt, then let it simmer for 25 minutes.
4. Strain the broth through a sieve if you want a clearer liquid, then return it to the pot over low heat.
5. Set out the cabbage, mushrooms, noodles and finely sliced beef on the table.
6. Each person dips their ingredients into the boiling broth for a few moments, then dips them in the dipping sauce.