Cooking time: 30 min

Serving: 16

Ingredients:

Spices

●     1/3 cup Sichuan peppercorns

●     1/2 cup dried chili peppers

●     2 cinnamon sticks

●     4 bay leaves

●     2 pods star anise

●     1 teaspoon cumin seeds

●     1 teaspoon fennel seeds

●     1/2 teaspoon cloves

Base

●     2 1/2 cups rapeseed oil (or other neutral oil) (*Footnote 1)

●     6 cloves garlic, chopped

●     4 ” (10 cm) ginger, chopped

●     4 to 6 green onions, chopped

●     1/2 cup Doubanjiang

●     3 tablespoons fermented black beans (or black bean paste/sauce)

●     1 teaspoon rock sugar (or white sugar)

●     1 tablespoon Shaoxing wine (or dry sherry)

●     3 tablespoons of mushroom bouillon powder (or chicken bouillon powder)

●     12 dried chili peppers (for garnish) (*Footnote 2)

●     2 tablespoons Sichuan peppercorns, crushed (for garnish)

Instructions:

1. Combine all the spices in a blender or food processor. Mix until the spices turn into small flakes but not powdered.
2. Heat the oil in a medium-sized pot or 9” deep pan over low heat until medium hot (if you add a small piece of garlic, it should sizzle gently and not bubble furiously). Add the garlic, ginger, and green onion. Cook and stir until fragrant but not browned, about 2 minutes.
3. Carefully add the doubanjiang and fermented black beans to the oil. Cook and stir for another minute.
4. Add the blended spices. Cook, stirring frequently, for about 10 minutes. The oil should reach a vibrant orange-red color when it’s ready.
5. Add the sugar, Shaoxing wine, and mushroom powder. Stir until dissolved.
6. Remove the pan from the heat and let cool for 10 to 20 minutes (or longer if you have a non-heat-proof blender).
7. Add the cooled hot pot base mixture to the blender. Make sure the lid’s air vent is open. Start at a low speed, gradually raising to medium-high speed, blending until the oil is emulsified, about 1 minute. The mixture will look cloudy once blended.
8. Carefully pour the hot pot soup base into a large heat-proof tupperware. Top the whole dried chilis and crushed peppercorns evenly over the base for garnish. Cover the container and freeze it overnight.
9. Once frozen, you can divide the base into individual portions by slicing it into 4 pieces. Then you can store each piece in a ziplock bag in the freezer for up to 6 months. Each block is good for a small hot pot or one side of a hot pot with a divider.

How to use the Sichuan hot pot soup base

10. To use the hot pot base, add it to the hot pot and pour in 4 to 5 cups of broth (chicken or vegetable broth). Heat over medium-high heat and stir to dissolve the soup base. You’re ready to cook when the soup is boiling. Refer to my Ultimate Hot Pot Guide for more information on how to put together a hot pot dinner.

Posted by Coba Grills, and we thank Omnivore's Cookbook for this delicious recipe and the recipe link https://omnivorescookbook.com/sichuan-hot-pot-soup-base/