🌶️【Authentic Sichuan Spicy Hot Pot Base】Complete Homemade Guide |

🔥 Core Parameters:

Spiciness Level: Medium hot (adjustable)
Stir-fry Time: 40 minutes
Shelf Life: Frozen for 3 months

🛒 Ingredient List (Serves 4-6)

▫️ Main Ingredients

500g beef tallow (irreplaceable!)
200g Pixian broad bean paste (best with Juan Cheng brand)
100g dried chili peppers (half Erjingtiao + half Zidan heads)
50g Sichuan peppercorns (Big Red Robe + green peppercorns in 3:2 ratio)

▫️ Spice Mix

5 star anise
2 tsaoko pods (cracked)
10 slices galangal
15g white cardamom
10g fennel seeds
5 cloves
3 amomum seeds

▫️ Auxiliary Ingredients

100g ginger (minced)
80g garlic (crushed)
50g fermented glutinous rice (laozao)
20g rock sugar
30ml white liquor

👨‍🍳 Traditional Process (Step-by-step)

1️⃣ 【Chili Processing】

Cut dried chilies into sections, remove seeds (leave some whole for color)
Soak in warm water for 20 minutes, drain well
Coarsely grind in food processor to make “sticky chili paste”

2️⃣ 【Beef Tallow Rendering】

Cut beef tallow into blocks and melt over low heat
Add scallion sections and ginger slices, fry until golden, then remove
Let oil temperature cool to 120℃ and keep ready

3️⃣ 【Core Stir-Fry】

Add broad bean paste, fry over low heat for 15 minutes (to remove acidity)
Add sticky chili paste and stir-fry until oil turns bright red
Add spices in order:
- Spices (pre-soaked in white liquor)
- Sichuan peppercorn (add last to avoid bitterness)
- Ginger and garlic paste
Finally add fermented rice and rock sugar to balance heat and aroma

4️⃣ 【Key Heat Control】

Maintain “chrysanthemum bubble” state throughout (lightly rippling oil surface)
When chili edges curl slightly, immediately turn off heat
Continue stirring in residual heat for 10 minutes

💎 Century-old Shop Secrets

▪️ Aroma boost: add 1 tablespoon Yongchuan fermented black bean during frying
▪️ Heat reduction: serve with 2 red dates or goji berries added to soup
▪️ Simple version: use store-bought base + 50% beef tallow for stir-fry
▪️ Storage method: portion into 100g blocks as hot pot bricks

🍲 Hot Pot Ingredient Pairings

✅ Classic Dippables:

Beef tripe (cook 7-8 seconds)
Beef aorta (cook 90 seconds)
Duck blood (add to cold pot)

✅ Dipping Sauce Recipe:

Basic: Sesame oil + mashed garlic + cilantro
Advanced: add oyster sauce + aromatic vinegar

⚠️ Precautions

✖️ Avoid non-stick pans (high heat damages coating)
✖️ Use extractor fan during stir-fry (strong fumes)
✖️ First-time users should reduce chili quantity by half

✨ The ultimate Sichuan experience - numbing, spicy, and aromatic! Perfect for gatherings on chilly nights.