for the knife-chopped chilis, the listed ingredients from the original recipe should be enough and you can add according to how your guests can handle spice (maybe a bit less in the beginning)
hi Claudia, if you're serving this with other dishes and rice, I'd say 3x beef + marinade; and 2x the soup, and add vegetables to your liking serve it in a big pot
I first had this dish at Charlene Luo’s super club, The Baodega, and she served this if not same dish but made with green peppercorns instead. I have scoured the internet trying to find a recipe because it was one of the best things I’ve ever eaten. My heart jumped out of my chest when I saw this!
Any suggestions on how to adapt this using green peppercorns?
I love her work! I haven't tried her version, but if you want to use green peppercorns, I'd go with the same amount (1tsp or less), instead of chopping them with the chili (the green variety tends to be more numbing than red), fry them together with the garlic and doubanjiang to build the broth. You can also use green or rattan Sichuan pepper oil to further enhance the citrusy aroma at the very end.
Sounds good, I remember she used chicken broth for the base to make it lighter. I will use your recipe as a base and report back to you!! Thanks so much
How would you recommend adjusting this recipe to serve 8?
Thank you so much! This looks too incredible to resist!!
for the knife-chopped chilis, the listed ingredients from the original recipe should be enough and you can add according to how your guests can handle spice (maybe a bit less in the beginning)
hi Claudia, if you're serving this with other dishes and rice, I'd say 3x beef + marinade; and 2x the soup, and add vegetables to your liking serve it in a big pot
I first had this dish at Charlene Luo’s super club, The Baodega, and she served this if not same dish but made with green peppercorns instead. I have scoured the internet trying to find a recipe because it was one of the best things I’ve ever eaten. My heart jumped out of my chest when I saw this!
Any suggestions on how to adapt this using green peppercorns?
I love her work! I haven't tried her version, but if you want to use green peppercorns, I'd go with the same amount (1tsp or less), instead of chopping them with the chili (the green variety tends to be more numbing than red), fry them together with the garlic and doubanjiang to build the broth. You can also use green or rattan Sichuan pepper oil to further enhance the citrusy aroma at the very end.
Sounds good, I remember she used chicken broth for the base to make it lighter. I will use your recipe as a base and report back to you!! Thanks so much