Steps

1. Finely mince 10g garlic and 10g ginger.
   🕒 04:04
2. Cut off the core of 200g cabbage and chop into large pieces.
   🕒 05:48
3. Thinly slice 1/4 onion.
   🕒 06:11
4. Place 180g beef in a bowl, add 1 tsp soy sauce, 1 tsp sake, and 1 1/2 tsp potato starch. Knead well to coat the beef entirely with potato starch. [Pro Tip!] Coating with potato starch gives the beef a smooth texture and locks in the flavor of the soup.
   🕒 08:30
5. Add 2 1/2 tbsp oil to an earthenware pot and heat over low heat.
   🕒 07:26
6. Add the minced 10g garlic and 10g ginger to the pot and sauté thoroughly until fragrant.
   🕒 08:07
7. Add 2 tsp doubanjiang to the pot and stir-fry over low heat to release its aroma and turn the oil red. [Pro Tip!] Stir-frying doubanjiang enhances its aroma and colors the oil, forming the base of the soup. If you prefer less spice, reduce the amount of doubanjiang to 1 1/2 tsp.
   🕒 09:30
8. Add 300ml water to the pot and bring to a boil.
   🕒 10:16
9. Add 1 1/2 tsp Chinese chicken bouillon powder, 1 tsp soy sauce, 1/2 tsp sugar, and 1 tsp oyster sauce, and mix well.
   🕒 10:24
10. Once the soup boils, add the roughly chopped 200g cabbage and thinly sliced 1/4 onion.
    🕒 11:02
11. Cover and simmer for 10-15 minutes until the cabbage and onion are tender.
    🕒 11:27
12. Add the potato starch-coated beef, one slice at a time, submerging them into the soup.
    🕒 15:18
13. Generously add 1/2 tsp Sichuan peppercorn powder and sprinkle 2 dried red chilies.
    🕒 15:46
14. Finish by drizzling with chili oil to taste.
    🕒 16:14
15. Just before serving, add 1 pinch salt.
    🕒 16:30
16. If there are any pink parts in the beef, submerge them in the soup for a moment to cook through, mix to dissolve the Sichuan peppercorns, and it's done.
    🕒 16:39