Velvet-tender sliced beef poached in a fiery chilli-and-peppercorn broth over a bed of vegetables, then doused with a final ladle of smoking hot oil and dried chillies. A signature Sichuan 'dry pot' style dish despite its watery name.
Velvet the beef
Toss the sliced beef with light soy sauce, Shaoxing wine, cornstarch and egg white, and let it marinate for twenty minutes.
Blanch the vegetables
Stir-fry the bean sprouts and napa cabbage in one tablespoon of oil over high heat for two minutes until just wilted, then spread them in the bottom of a large serving bowl.
2 minToast the chilli and peppercorn
In a dry pan over medium heat, toast half the dried chillies and Sichuan peppercorns for one minute until fragrant, then crush them coarsely with a mortar or the flat of a knife.
1 minBuild the broth
Heat the remaining two tablespoons of oil in a wok, fry the doubanjiang, garlic and ginger for one minute until fragrant, then add the stock and light soy sauce and bring to a boil.
1 minPoach the beef
Reduce the broth to a gentle simmer, scatter in the marinated beef slices one by one, and poach for two minutes until just cooked through, then pour everything over the vegetables in the bowl.
Top and torch with hot oil
Scatter the crushed toasted chilli and peppercorn plus the remaining whole dried chillies over the beef, then heat the hundred millilitres of oil in a small pan until it shimmers and just starts to smoke, and pour it over the top so it sizzles loudly.
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