Main Ingredients:
Dried Chili Pepper: 250g; Lemongrass: 10g; Sichuan Pepper: 50g; Purple Perilla: 10g; Bay Leaf: 10g; Cinnamon: 20g; Fennel: 50g; Amomum Tsaoko: 30g; Star Anise: 50g.
Auxiliary Ingredients:
Scallion: 100g; Ginger: 100g; Garlic: 100g.
Seasonings:
Butter: 1500g; Rapeseed Oil: 2500g; Rock Sugar: 20g; Licorice: 5g; Pixian Douban Sauce: 1500g.
Flavor: Spicy; Cooking Method: Stir-fry; Time: Several Hours; Difficulty: Easy.
Steps to Make Homemade Hot Pot Base
Prepare and weigh the ingredients.
10g lemongrass.
50g Sichuan pepper.
10g purple perilla, 10g bay leaf.
20g cinnamon, 50g fennel, 30g Amomum Tsaoko.
50g star anise.
1500g butter.
Boil the dried chili pepper in water for about 2 minutes, then remove and grind into chili powder with a grinder. Cut the scallion into sections, slice or crush the ginger and garlic, crush the Amomum Tsaoko, and chop the Pixian Douban Sauce.
Pour the oil into the pot, add the butter, and slowly melt it.
Add scallion, ginger, and garlic and stir-fry until fragrant.
Add Pixian Douban Sauce in order.
Add chili powder. Stir-fry over high heat for 1 minute to produce red oil. Then stir-fry over low heat for 1.5 hours until the scallion sections float on the surface of the oil and the flavor of scallion is fully released.
After 1.5 hours, remove the scallion sections floating on the surface of the oil. (If you continue to stir-fry, it will taste burnt and bitter.) Then add lemongrass, Sichuan pepper, Amomum Tsaoko, bay leaf, cinnamon, fennel, star anise, licorice, rock sugar, and purple perilla in order.
Stir-fry over low heat for another 30 minutes. Turn off the heat. Let it cool and store it in a sealed container in the refrigerator. It can be used to make spicy hot pot broth.
