Ingredients

• Beef Bones: 5 kg

• Chicken Racks: 2

• Water: 40 kg

• Pixian Bean Paste: 600 g

• Lantern Pepper: 80 g

• Bullet-shaped Pepper: 50 g

• Butter: 1500 g

• Lard: 500 g

• Soybean Oil: 3000 g

• Rapeseed Oil: 3000 g

• Scallion Segments: 50 g

• Ginger Slices: 100 g

• Garlic: 50 g

• Red Peppercorns: 200 g

• Sichuan Peppercorns: 200 g

• Rock Sugar: 80 g

• Spices: Various (see below)

Spices

• Star Anise: 9 g

• Cinnamon: 6 g

• Bay Leaves: 8 g

• Grass Fruit: 3 g

• Cloves: 2 g

• Amomum: 6 g

• Angelica: 4 g

• Tangerine Peel: 5 g

• Nutmeg: 5 g

• Ginger: 5 g

• Galangal: 4 g

• Longan: 3 g

• Cardamom: 3 g

• Thyme: 7 g

Instructions

1. Make the Soup: Rinse the beef bones and chicken racks. Blanch them, then boil in 40 kg of water for 4 hours. Filter out the bones and keep the broth.

2. Stir-fry the Base:

• Grind Pixian bean paste.

• Boil and mince the peppers.

• Heat oils, add aromatics, and fry until fragrant.

• Stir-fry spices and bean paste with rock sugar until dark red.

3. Make the Soup Base: Combine seasonings in 10 jin of broth and simmer for 10 minutes.

4. Blanch and Serve: Blanch selected dishes to serve in bowls with condiments and base soup.

Tips

• Quality Ingredients Matter: Choose fresh beef bones and chicken racks for a richer broth. The better the ingredients, the better your soup!

• Don’t Rush the Broth: Simmer your broth for 4 hours. Patience is key! This will extract all those delicious flavors.

• Spice It Up: Feel free to adjust the spice levels! If you love heat, throw in some extra peppers or a dash of chili oil before serving.

• Prep Ahead: Chop your veggies and prepare your dipping sauces in advance. This makes serving a breeze and allows your guests to customize their bowls.

• Taste as You Go: Always taste your broth and base as you cook. Adjust seasoning to your preference for the perfect balance!