Numbing Spicy Beef Hot Pot

Numbing Spicy Beef Hot Pot is a popular Chinese dish that is perfect for cold winter nights. This dish is a combination of spicy and numbing flavors that will leave your taste buds tingling. To make this dish, you will need the following ingredients:

For the broth:

- 2 lbs beef bones
- 1 onion, chopped
- 1 ginger, sliced
- 2 garlic cloves, minced
- 2 tbsp Sichuan peppercorns
- 2 tbsp chili flakes
- 2 tbsp doubanjiang (fermented bean paste)
- 2 tbsp soy sauce
- 1 tbsp sugar
- 8 cups water

For the hot pot:

- 1 lb beef sirloin, thinly sliced
- 1 lb beef tripe, thinly sliced
- 1 lb beef tendon, thinly sliced
- 1 lb napa cabbage, chopped
- 1 lb enoki mushrooms
- 1 lb tofu, cubed
- 1 bunch scallions, chopped
- 1 bunch cilantro, chopped
- 1 lime, cut into wedges
To make the broth, roast the beef bones in the oven at 400°F for 30 minutes. In a large pot, add the roasted bones, onion, ginger, garlic, Sichuan peppercorns, chili flakes, doubanjiang, soy sauce, sugar, and water. Bring to a boil and then reduce heat to low. Simmer for 4-6 hours, skimming off any impurities that rise to the surface.
To assemble the hot pot, place the sliced beef, tripe, and tendon on a platter. Arrange the napa cabbage, enoki mushrooms, and tofu on separate platters. Heat the broth in a hot pot or large pot on the stove. Once the broth is boiling, add the beef and cook for 1-2 minutes. Then, add the vegetables and tofu and cook for another 2-3 minutes. Serve with scallions, cilantro, and lime wedges.
This Numbing Spicy Beef Hot Pot is a perfect combination of spicy and numbing flavors that will leave your taste buds tingling. The broth is rich and flavorful, and the beef and vegetables are tender and juicy. This dish is perfect for sharing with friends and family on a cold winter night. It is a type of soup and its 3 main ingredients are beef, napa cabbage, and tofu.