The method
5 steps · 45 min
- 01
Blanch vegetables; place in a deep bowl.
- 02
Fry doubanjiang and chili paste in oil until fragrant; add stock and simmer.
- 03
Slide beef in and poach 60 seconds; ladle everything over vegetables.
- 04
Top with chili flakes, peppercorn, and minced garlic.
- 05
Heat oil to smoking; pour over the top — it must crackle.
