Homemade Spicy Hot Pot Soup Base Chinese Style [自制麻辣火锅底料]

The weather in GZ is getting colder and colder lately. Now it is the best time for hot pot. If you want to make a good hot pot, you need a good hot pot soup base. In this video, I will show you how to make a spicy numbing hot pot soup base.

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**INGREDIENTS FOR GROUND SPICES**
– 4 pieces of bay leaves [香叶] [Amazon Link: https://amzn.to/2El97qH]
– 3 pieces of star anise [八角] [Amazon Link: https://amzn.to/2rAfRcL]
– 6 pieces of white cardamom [白豆蔻] [Amazon Link: https://amzn.to/2Eh2iXs]
– 1 big stock of cinnamon, use scissors to cut it small [桂皮]
– 1 tsp of clove [丁香] [Amazon Link: https://amzn.to/2Eks8tC]
– 2 tbsp of Gancao [甘草] [Amazon Link: https://amzn.to/2EibPxf]
– 1/3 cup of Sichuan peppercorn [花椒] [Amazon Link: https://amzn.to/2QQzhbA]
– 1 tbsp of fennel seed [茴香] [Amazon link: https://amzn.to/2Eun3zU]
– 1 tbsp of cumin seed [孜然] [Amazon Link: https://amzn.to/2QNESj8]
– 1/3 cup of chili flake [辣椒粉] [Amazon Link: https://amzn.to/2PwfpG9]

**INGREDIENTS FOR CHILI BLENDS**

– 1.5 cup of red chilies [美人椒]
– 3/4 cup of garlic
– 1/2 cup of ginger
– 1/3 cup of face heaven chilies [朝天椒]

**OTHERS**
– 1 cup of Dou ban Jiang [豆瓣酱] [Amazon Link: https://amzn.to/2Dnoj6j]
– 1/3 cup of spicy fermented soybean paste [香辣豆豉酱] [Amazon Link: https://amzn.to/2QO5IYh]
– 1 tbsp of sugar
– 1 tbsp of salt
– 5 cup of canola oil + 1 cup of lard

**STEP BY STEP**
– Grind all the dry spices into powder (4 pieces of bay leaves, 3 pieces of star anise, 6 pieces of cardamom, 1 big stock of cinnamon, 2 tbsp of Gancao, 1/3 cup of Sichuan peppercorn)

– Put the spice powder in a bowl, then add in 1 tbsp of fennel seed, 1 tbsp of cumin seed, 1/3 cup of chili flake. Mix everything together until well combined.

– Besides the dried ingredients. You also need to grind some wet ingredients (1.5 cups of red chili Mei ren jiao, 3/4 cup of garlic, 1/2 cup of ginger, 1/3 cups of face heaven chili)

– Put the chili mixture and the ground spices in the wok. Add 1 cup of Dou ban Jiang, 1/3 cup of fermented soybean paste. Stir this on low heat until well combined. Add 1 tbsp of sugar and 1 tbsp of salt, keep mixing everything.

– At the same time, get another pot. Heat up 5 cups of canola oil and 1 cup of lard. Traditionally this is done with pure beef tallow. But I don’t like that much animal fat so I just did a little change. You can use pure canola oil, it is fine. Bring the oil to 350 degrees Fahrenheit.

– Then pour the hot oil into the wok. You should see it is bubbling a lot. That will wake up most of the flavor. And be careful, it is safer to do it in batches.

– Let it cook on low heat for about 20 minutes. Turn off the heat and wait until it cools down to room temperature.

– This is my recommendation for making the spicy hot pot: 2 cups of base + 8 to 10 cups of chicken broth. This recipe is enough for you to make 3 hot pot.

– You can save the base in the freezer for 1.5 months.

Enjoy! If you have any questions about the recipes, just post a comment, will help you out as soon as possible!

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