Tips
1. Board bean paste is the key to this dish. Pixian Board bean paste (Doubanjiang) is the best because it has more aroma after frying.
2. Beef plays a role as a seasoning for the hot pot base. After simmering it is not tender and juicy. You can blanch beef slices when hot pot base is done. It has more beef flavor.
3. Do not add too much star anise and cinnamon, because a little will have enough aroma. The excess aroma may impact the soup taste.