Hot Pot Base
Making hot pot base by hand yourself, with all ingredients personally selected, means you can eat it with confidence. It offers the perfect blend of numbing, spicy, fresh, and fragrant flavors, and I wholeheartedly recommend it! Best of all, you avoid being duped by gutter oil-laced restaurant hot pot, hehe.
Story
Making hot pot base by hand yourself, with all ingredients personally selected, means you can eat it with confidence. It offers the perfect blend of numbing, spicy, fresh, and fragrant flavors, and I wholeheartedly recommend it! Best of all, you avoid being duped by gutter oil-laced restaurant hot pot, hehe.
Ingredients
fermented black beans
to taste
broad bean paste
to taste
vegetable oil
to taste
facing heaven chilies
to taste
chili powder
to taste
Sichuan peppercorns
to taste
minced ginger
to taste
white sugar
to taste
rock sugar
as needed
cloves
as needed
cinnamon bark
as needed
star anise
as needed
mixed spices
a pinch
Instructions
1
Ingredients
Ingredients: salad oil, broad bean paste, fermented black beans, Sichuan peppercorns, facing heaven chili segments, white sugar, rock sugar, mixed spices, etc.
2
Spice Image Reference
The image of the mixed spices is intentionally enlarged for your reference.
3
Fry Base Spices
Pour salad oil into a pot and heat to about 60% doneness, add the prepared mixed spices and fry until fragrant, for approximately 3 minutes.
4
Add Chili Segments
Add the facing heaven chili segments and continue stir-frying.
5
Add Sauces and Seasonings
Simmer on low heat for about 6 minutes, until the fragrance of the spices in the pot is clearly wafting out, then add broad bean paste, fermented black beans, chili powder, white sugar, rock sugar, and minced ginger, and continue stir-frying.
6
Final Seasoning and Cooking
Simmer slowly on low heat for about 8 more minutes, until the condiments in the pot are slightly dry and the chilies turn a dark red. Add a small amount of salt, MSG, and chicken bouillon, then stir-fry for about 3 more minutes before turning off the heat.
7
Store and Serve
Let the mixture cool slightly in the pot, then transfer it to a bowl for storage. When serving, adjust the amount according to personal taste, and season with fresh ginger, garlic, scallion segments, salt, MSG, chicken bouillon, etc.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
