Main ingredients:
Butter: 1500g; Pixian Douban (broad bean paste): 1000g; Dried chili: 1000g; Sichuan peppercorn: 100g; Crushed fermented rice: 100g; Baijiu (Chinese white liquor): 50g; Laogao (fermented glutinous rice): 100g; Pickled pepper: 200g; Rapeseed oil: 1000g; Fermented black beans: 100g.
Auxiliary materials:
Fennel: 8g; Cumin: 8g; Star anise: 5g; Sand ginger: 5g; Cloves: 5g; White cardamom: 5g; Black cardamom: 5g; Amomum tsao-ko: 5g; Bay leaves: 5g; Thyme: 5g; Bayberry leaves: 5g; Cinnamon: 5g; Star anise: 5g; Dried tangerine peel: 5g; Licorice: 5g; Lemongrass: 5g; Sweet wormwood: 5g; Galangal: 5g; Twig: 5g.
Taste: Spicy; Cooking method: Boiling; Time-consuming: Several hours; Difficulty: Ordinary.
Detailed steps for cooking Secret Sichuan Spicy Hot Pot Base
Prepare all the spices and cut the longer ones into small pieces.
Wash the spices and soak them in water for 20 minutes.
Wash the dried chili and Sichuan peppercorn, soak them in water for a while, and then drain off the excess water.
Drain off the excess water from the soaked spices and grind them into small pieces using a food processor.
Put the dried chili into the food processor and grind it into small pieces, not too fine.
Put the crushed fermented rice, fermented black beans, and Pixian Douban into the food processor and grind them finely.
Heat the rapeseed oil in a pot, add the spices, and simmer over medium-low heat for about ten minutes to release the aroma.
Heat another pot and simmer the butter until the oil is extracted, then remove the residue.
Filter the oil from the pot with the spices into the pot with the butter.
Add the crushed fermented rice, fermented black beans, Pixian Douban, dried chili, and Sichuan peppercorn to the pot with the oil and simmer over medium heat for about ten minutes.
Add the filtered spices to the pot and simmer over medium heat for another ten minutes.
Add the white liquor, Laogao, and pickled pepper, and simmer for another ten minutes.
The hot pot base is ready.
