Homemade Medicinal Hot Pot
Ingredients: 200g lean beef, 200g liver, 150g fish balls, 150g tripe, 150g dried tofu, 150g spinach, 5g ginseng, 10g astragalus, 15g angelica root, 15g wolfberry, 20 jujubes, 5g licorice, 100g luncheon meat, 100g soaked vermicelli, 100g rehydrated kelp, 100g scallions, 100g potatoes, 100g enoki mushrooms, 2000ml fresh broth. Seasonings: 100g doubanjiang (fermented broad bean paste), 150g vegetable oil, 100ml fermented rice wine juice, 35g ginger, 20g garlic, 25g pickled chili, 15g salt, 5g MSG, 10g Sichuan peppercorns, 50g beef tallow, and appropriate amounts of clarified chicken oil, sugar, soy sauce, vinegar, and chopped scallions.
Preparation Method:
1. Remove tendons from beef, slice thinly and evenly; remove membrane from liver, slice similarly; clean tripe, split open, and cut into pieces; slice luncheon meat into 4 cm × 2 cm × 0.3 cm strips; wash dried tofu, cut into strips; cut soaked vermicelli into segments; cut rehydrated kelp into strips; crush garlic, cut into sections; select and wash spinach; tear enoki mushrooms into strips; peel potatoes, slice.
Arrange all ingredients separately on plates and set them on the table.
2. Place ginseng, astragalus, angelica root, wolfberry, jujubes, and licorice in a clay pot or herbal jar, add water, bring to a boil, then simmer for 30 minutes. Filter and collect 500 ml of decoction.
3. Mix clarified chicken oil, sugar, soy sauce, vinegar, and chopped scallions into a dipping sauce. Serve one portion per person at the table for dipping.
4. Heat a wok over fire, pour in vegetable oil, heat to 40% temperature, add doubanjiang and pickled chili, stir-fry until fragrant. Add crushed garlic, ginger, and Sichuan peppercorns, stir briefly. Then add fermented rice wine juice, salt, MSG, bring to a boil, add fresh broth and beef tallow, bring to a boil again. Add two-thirds of the herbal decoction, skim off foam, transfer to hot pot, place on the table, ignite, and once boiling, add ingredients to cook. Serve with the dipping sauce. During consumption, additional broth and herbal decoction can be added as needed.