Authentic Sichuan Hot Pot Recipe Sichuan, China

Name: Sichuan hot pot
Cook time: 7 h
Cuisine: Chinese
Ingredients: CHINESE-STYLE BEEF STOCK; 1 kg (2.2 lbs) beef bone, with marrow, sliced open; 500g (1.1 lbs) beef shin; 2"/5 cm knob ginger; 1/ tsp Sichuan peppercorn, optional; 4 L (16 cups) water; FOR THE HOT POT BROTH; 100g (3.5 oz) tallow or Sichuan caiziyou; 60g (2 oz) chili bean paste, minced or pounded; 25g (1 oz) ginger, minced; 15g (1/2 oz) douchi, Chinese fermented black soybean, minced or pounded; 8g (1/3 oz) rock sugar; 10g (1/3 oz) spicy dried chilis, e.g. Sichuan millet chili, Thai birds eye, peri peri, etc, ground into powder; 5g () red, fragrant chili, e.g. Sichuan bullet chili, guajillo, etc, ground into powder; 5g (1 tsp) Sichuan pepercorn; 50g (3 oz) laozao, fermented rice; 1/2 tbsp liaojiu, aka Shaoxing wine; 3 cups (750 ml) Chinese-style beef stock; 1/4 tsp salt; 1/4 tsp MSG; 1/2 tbsp chicken bouilon powder; FOR DIPPING; 300g (10.5 oz) daikon, cut into 5x1 cm (2x0.5-inch) sticks; 1 medium-sized potato, thinly sliced; 250g (8.8 oz) scallion, cut into 5cm/2" sections; buffalo tripe, 100-200g (3.5-7 oz) per person; thinly sliced hot pot beef, as much as needed; 1-2 pork brain; spam, as much as needed; quail egg, 6-10 per person