Sichuan Hot Pot Soup Base is a traditional Chinese recipe for a classic version of the Sichuan soup based used for Chinese hot pot. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Sichuan Hot Pot Soup Base.
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Restaurant-style Sichuan hot pot soup base (川式清油火锅底料) has a super rich aroma and tastes like the ones you’d get in China. The finished base is a thick paste that can be portioned out easily and it’s freezer friendly, making it a perfect edible holiday gift. {Vegan, Gluten-Free}
To make the recipe gluten-free, use dry sherry instead of Shaoxing wine. You will also need to find a gluten-free Doubanjiang because most of the traditional brands of Doubanjiang contain wheat.
Ingredients:
For the Spices:
35g Sichuan peppercorns
50g dried chilli peppers
2 cinnamon sticks
4 bay leaves
2 pods star anise
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon cloves
For the Base:
600ml rapeseed oil (or other neutral oil)
6 cloves garlic , chopped
10cm piece of ginger, chopped
4 to 6 spring onions, chopped
120ml doubanjiang chilli bean sauce
3 tbsp fermented black beans (or black bean paste/sauce)
1 tsp rock sugar (or white sugar)
1 tbsp Shaoxing wine (or dry sherry)
3 tbsp mushroom bouillon powder (or chicken bouillon powder)
12 dried chilli peppers (for garnish)
2 tbsp Sichuan peppercorns, crushed (for garnish)
Method:
Combine all the spices in a blender or food processor. Blitz until the spices turn into small flakes but are not powdered.
Heat the oil in a medium-sized pan over low heat until medium hot (if you add a small piece of garlic it should sizzle gently and not bubble furiously). Add the garlic, ginger, and spring onion. Cook and stir until fragrant but not browned (about 2 minutes).
Carefully stir the doubanjiang and fermented black beans into the oil. Cook, stirring, for another minute.
Add the blended spices. Cook, stirring frequently, for about 10 minutes. The oil should reach a vibrant orange-red colour when it’s ready.
Add the sugar, Shaoxing wine, and mushroom powder. Stir until dissolved.
Remove the pan from the heat and set aside to cool for 10 to 20 minutes (or longer if you have a non-heat proof blender).
Pour the cooled hot pot base mixture into a blender. Make sure the lid’s air vent is open. Start from a low speed, gradually raising to medium-high speed, blending until the oil is emulsified, about 1 minute. The mixture will look cloudy once blended.
Carefully pour the hot pot soup base into a large heat and freezer-proof dish. Spread the whole dried chillies and crushed peppercorns evenly over the base for garnish. Cover the container and freeze overnight.
Once frozen, you can divide the base into individual portions by slicing it into 4 pieces. Then you can store each piece in a ziplock bag in the freezer for up to 6 months. Each block is good for a small hot pot, or one side of a hot pot with a divider.
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