Main Ingredients:
Rapeseed Oil: 300g; Red Oil Bean Paste: 150g; Pickled Chili Peppers: 100g; Ginger Slices: 50g; Garlic Cloves: 50g; Onion: 50g; Green Onion Stalks: 50g; Crushed Red Sichuan Peppercorns: 60g.
Additional Ingredients:
White Cardamom: 75g; Dried Tangerine Peel: 22.5g; Lemongrass: as needed; Amomum: as needed; Amomum villosum: as needed; Star Anise: as needed; Cinnamon: as needed; Cloves: as needed; Amomum tsao-ko: as needed; Angelica Dahurica: as needed; Amomum kravanh: as needed; Rhodiola: as needed; Thyme: as needed; Bay Leaves: as needed.
Flavor: Spicy and Numbing; Cooking Method: Stir-fry; Cooking Time: One Hour; Difficulty: Advanced.
Detailed Steps for Making Clear Oil Hot Pot
Heat rapeseed oil in a pot until it reaches 50% heat, then add ginger slices, garlic cloves, onion, and green onion stalks. Cook until golden and fragrant, then remove.
When the oil is at 30% heat, add pickled chili peppers and cook until slightly whitened. Add bean paste, pickled peppers, rock sugar, wild pepper, and small spicy peppers. Cook over low heat until fragrant.
Add spices, green Sichuan peppercorns, dried chili peppers, crushed cumin, crushed fennel, crushed red Sichuan peppercorns, and crushed white peppercorns. Cook over low heat for ten minutes, then turn off the heat. Pour the cooked mixture into a container, let it cool, and ferment in a sealed container.
