Secret Sichuan spicy hotpot base

Overview

Sichuan spicy hot pot is red and spicy and very tempting. I am also a foodie who loves spicy hot pot. I don’t like the taste of the hot pot base bought outside, so I cook it myself every time I eat hot pot. It’s the Spring Festival now, and a friend asked me to make a hot pot base to take home for the family banquet during the New Year. So, the hot pot cooking started... A delicious hot pot base is inseparable from good raw materials. First of all, you have to go to a large supermarket or a large spice market to buy the ingredients. There are many types of spices. You need to pick clean ones that have a short storage time. You need to buy fresh butter. You need to buy chili and peppercorns with high quality. The best place to choose is from Chongqing, Sichuan. I usually use the ones brought from my hometown. The one I made today is not very spicy to cater for the public's taste. Even my daughter who usually doesn't eat spicy food won't eat the clear soup when I make hot pot with this hot pot base. Closer to home, let’s take a look at the specific methods. As long as you follow my materials and steps, everyone can make a super delicious spicy hot pot base.

Tags

• preparing meals
• old man
• sichuan cuisine
• dinner with friends
• dinner
• amomum villosum
• arrange grass
• branch
• broken rice sprouts
• butter
• cao guo
• chenpi
• cinnamon
• cumin
• dried sichuan peppercorns
• dried chili pepper
• lao kou
• lemongrass
• licorice
• lilac
• liquor
• pickled pepper
• pixian doubanjiang
• rapeseed oil
• sanna
• spikenard
• star anise
• tempeh
• thousand miles
• vanilla
• white buckle
• xiangguo
• fragrant leaves
• glutinous rice

Ingredients

Steps

1. 1 Prepare all the spices and cut the longer ones into small pieces

   

2. 2 Wash the spices and soak them in water for 20 minutes

   

3. 3 Wash the chili peppers and Sichuan peppercorns, soak them briefly in water, and then remove excess water

   

4. 4 Remove the excess water from the soaked spices and grind into sawdust with a food processor

   

5. 5 Also put the chili pepper into a food processor and grind it, not too finely

   

6. 6 Place the crushed rice sprouts, black bean paste, and bean paste into a food processor and grind until finely

   

7. 7 Pour rapeseed oil into the pot, add the spices into the cold oil, and simmer slowly over medium-low heat for ten minutes until the aroma comes out

   

8. 8 Boil the butter in another pot and remove the oil residue

   

9. 9 Strain the oil from the cooked spice pot into the butter pot

   

10. 10 Add finely chopped rice sprouts, tempeh, bean paste, chili pepper, and Sichuan peppercorns, and simmer over medium heat for about ten minutes

    

11. 11 Add the filtered spices and simmer over medium heat for 10 minutes

    

12. 12 Add white wine, fermented glutinous rice, and pickled pepper, and simmer for another ten minutes

    

13. 13 The hot pot base is ready