Qingxi red-braised beef hotpot from Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China by Fuchsia Dunlop

  • bean curd
  • coriander leaves
  • fresh ginger
  • Sichuan peppercorns
  • Asian radishes
  • Chinese cabbage
  • ground chiles
  • rapeseed oil
  • Chinese leeks
  • Chinese chile bean paste
  • dark soy sauce
  • beef chuck steaks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

This recipe does not currently have any notes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.