Chinese•gourmet
Homemade Sichuan Hot Pot Soup Base
If you can't find hot pot soup bases at your local Chinese grocery store, or would simply like to make your own, follow this easy recipe for one of the most popular flavors––Sichuan hot pot.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons vegetable oil
- 6 slices ginger
- 3-5 bay leaves
- 10 cloves garlic ((peeled))
- 1 cinnamon stick
- 5 star anise
- 10 cloves ((smashed))
- 1 tablespoon Sichuan peppercorns
- 12 whole dried red chilies
- 2 1/2 tablespoons spicy bean paste ((la doubanjiang))
- 12-15 cups chicken stock ((or vegetable/mushroom stock))
Instructions
- 1
In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, taking care not to burn it.
- 2
Add the bay leaves, garlic, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
- 3
Add the Sichuan peppercorns, dried chilies (whole), and the spicy bean paste.
- 4
Cook for another 2 minutes, and then add the stock. Bring to a boil and transfer to the pot (it should be relatively wide and shallow) you’ll be using for your hot pot meal.