Chinese Hot Pot with Mild Sichuan-Inspired Broth

Timing

Serves: 4. Estimated prep: 30 minutes. Estimated cook: 25 minutes broth; about 25 minutes batch cooking at the table. Additional time: None. Estimated total: About 1 hour 5 minutes; prepare platters while the broth simmers. Dining time varies. Times are estimates.

Equipment

Wide 5–6-quart pot and compatible indoor electric tabletop burner, heatproof mat, fine-tip food thermometer, separate marked raw-food tongs and cooked-food ladle, individual bowls

Method

1. Put the broth, 2 cups water, ginger, crushed garlic, scallion lengths and Sichuan peppercorns in the pot. Bring to a boil, then simmer gently for 20 minutes. Strain out the aromatics and return the broth to the pot. Stir in the 2 tablespoons soy sauce. Keep hot.
2. While the broth simmers, prepare the cabbage, mushrooms and tofu on clean platters. Slice beef on a separate board, put on its own plate, cover and refrigerate at 40°F or colder until cooking. Wash hands, knife, board and surfaces after raw-meat preparation. Cook and drain the noodles separately close to serving time; divide among four eating bowls.
3. Whisk the sesame paste with the warm water a little at a time until smooth. Stir in the sauce soy sauce, vinegar, sugar, grated garlic and sliced scallions. Add another 1–2 tablespoons water only if needed for dipping consistency. Divide into four individual sauce bowls; add optional chili oil to taste. Do not add raw egg.
4. Set the electric burner on a stable heatproof surface, following the appliance instructions. Keep cords, children and raw-food platters away from the hot pot. Bring the broth to a steady boil at the table. If there is no suitable tabletop appliance, cook on the stove and serve individual bowls instead.
5. Cook in small batches rather than continually adding raw ingredients. Add a few mushrooms, cabbage pieces and tofu cubes to boiling broth; simmer for about 4–6 minutes until the cabbage is tender and the tofu is hot throughout. Add separated beef slices using raw-food tongs, submerging them fully. Allow the broth to return to a boil and cook the batch completely before removing any food or adding the next batch. For this recipe, cook the beef to 165°F using a fine-tip thermometer inserted sideways into a thicker slice; this is a deliberately conservative target for communal cooking, not a color-only test. Timing varies with slice thickness and burner output.
6. Use the clean cooked-food ladle to transfer cooked food and broth into the noodle bowls. Never use raw-meat tongs or personal eating chopsticks to serve cooked food. Keep spare beef refrigerated and bring out small portions as needed. Between batches, top up with the reserved boiling water if necessary and bring the broth back to a boil before adding more food. Dip cooked bites into individual sauce bowls and enjoy.

Options: For a meat-free pot, replace beef with an additional 14 ounces firm tofu and use vegetable broth. Keep chili oil optional; Sichuan pepper adds a tingling aroma even without chili.

Allergens: Soy, sesame and wheat. Check broth, noodles and chili oil labels for additional allergens.

Safety and storage: Do not let raw beef touch vegetables, noodles or sauce. Discard perishable food left out over 2 hours (1 hour above 90°F). Before saving communal-pot leftovers, ensure all ingredients are fully cooked. Refrigerate promptly in shallow containers, use within 3–4 days and reheat to 165°F; bring broth to a rolling boil. Discard used individual dipping sauces.