In a large pot or electric hot pot, combine 2 l beef broth, 60 ml soy sauce, 30 g sliced ginger, 4 smashed garlic cloves, 2 star anise, 1 cinnamon stick, 1 tsp Sichuan peppercorns (if using), 4 dried red chilies (if using) and 1 tbsp sugar. Bring to a boil over high heat, then reduce to low and simmer for 20 minutes to build the broth.