Homemade Sichuan Hot Pot Soup Base

Method5 steps · about 20 min

1. 1

   Step 1: Have all the peeled garlic and whole spices ready before heating. In a wok over medium heat, add all 2 tbsp vegetable oil and 6 ginger slices. Cook for about 1 minute until the ginger is lightly caramelized, watching carefully to prevent burning.

   Ginger caramelizing check · 1 minUses 2 tablespoons vegetable oil · 6 slices ginger

2. 2

   Step 2: To the ginger and oil from step 1, add all 3–5 bay leaves, 10 peeled garlic cloves, 1 cinnamon stick, 5 star anise and 10 smashed whole cloves. Cook for another 2 minutes, stirring, until very fragrant.

   Toast the whole aromatics · 2 minUses Caramelized ginger and oil · 3-5 bay leaves · 10 cloves garlic (peeled) · 1 cinnamon stick · 5 star anise · 10 whole cloves, smashed, for broth

3. 3

   Step 3: Add all 1 tbsp Sichuan peppercorns, 12 whole dried red chilies and 2½ tbsp spicy bean paste to the fragrant aromatics from step 2. Stir to distribute the paste without scorching it.

   Uses Fragrant ginger, garlic and whole spices in oil · 1 tablespoon Sichuan peppercorns · 12 whole dried red chilies · 2 1/2 tablespoons spicy bean paste (la doubanjiang)

4. 4

   Step 4: Cook the complete spice-and-paste mixture from step 3 for another 2 minutes over medium heat, stirring so it becomes fragrant without burning. Add the ready stock in step 5 after this phase.

   Cook the chili and bean paste · 2 minUses Aromatics, Sichuan peppercorns, chilies and bean paste in oil

5. 5

   Step 5: Carefully add all 12–15 cups ready chicken stock to the cooked spice-and-paste mixture from step 4 and bring the full broth to a boil. Transfer it to a wide, shallow hot-pot vessel with enough capacity for the broth. This completes the soup base; separately chosen dipping ingredients are prepared and cooked during the later hot-pot meal.

   Uses Cooked ginger, whole spices, chilies and bean paste in oil · 12–15 cups ready chicken stock