Sichuan hot pot is a communal meal built around a pot of spicy broth brought to a boil at the table. Diners cook thinly sliced meat, vegetables, and mushrooms in the broth as they eat. It is a fun, interactive option for a group meal.
Sauté the spicy bean paste, garlic, ginger, and Sichuan peppercorns in oil over medium heat for 3 minutes.
Add the meat stock and boil over medium heat for 15 minutes. Transfer the broth to a tabletop burner.
Arrange the beef, chicken, mushrooms, tofu, and cabbage on separate plates.
Set the boiling broth in the center of the table. Each person can dip their ingredients into it with a strainer and cook them. Thinly sliced meat cooks in 30 seconds to 1 minute; do not leave it in longer than needed.
Store the broth in a covered container in the refrigerator for up to 3 days. Do not store raw meat or chicken uncooked; use it the same day.
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