The MOST IMPORTANT recipe of the year

By Yeung Man Cooking · 300 min

Ingredients

Instructions

1. Peel and cut the daikon into medium cubes, roughly chop the carrots and green onions, and slice the ginger. Put them in a large pot with the dried shiitakes, 4 L water and 1 tbsp salt. Bring to a boil, then simmer on medium for about 1 hour. This is the light broth.
2. For the spicy broth, bring 1 1/2 cups water and the dried red chilies to a boil in a small saucepan and cook a few minutes. Move the chilies to a blender with a couple splashes of water and blend on medium high. Set aside.
3. In a saucepan on medium heat, toast the Sichuan peppercorns, fennel seeds and coriander seeds for a few minutes, then set aside. Add the ground cloves, cinnamon and cane sugar to the toasted spices.
4. Roughly chop the garlic, ginger and green onions. Add them to the saucepan with 2 cups avocado oil and cook on medium for 5-7 minutes.
5. Carefully add the doubanjiang, black bean paste, toasted spices and blended chilies. Cook on medium for another 5-7 minutes, stirring now and then.
6. Turn off the heat and let the oil cool a few minutes. Carefully blend on medium high for a few seconds. Use right away or refrigerate; the base makes about 3-4 hot pots.
7. To serve, dissolve about 1/3 cup of the spicy base in 4-5 cups of light broth and bring to a boil. Add extra whole dried chilies if you like.
8. For the dipping sauce, mix 2 tbsp soy sauce, 2 tbsp chili oil, 2 tsp black vinegar and some green onions. Grate the garlic and ginger, then mix with 1 tbsp avocado oil, a splash of toasted sesame oil and a pinch of salt for a second sauce.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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