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EnglishIngredients:
$5.59
99 Ranch Szechuan Red Pepper
Qt 1
$3.49
99 Ranch Szechuan Green Pepper
Qt 1
$2.79
99 Ranch Dried Chili
Qt 1
$2.79
99 Ranch Dried Chili Pepper
Qt 1
$2.79
99 Ranch Cinnamon
Qt 1
$2.79
99 Ranch Bay Leaf
Qt 1
$3.49
99 Ranch Star Anise
Qt 1
$2.99
99 Ranch Cumin Powder
Qt 1
$1.89
99 Ranch Fennel
Qt 1
$5.99
Md Broad Bean Paste-Chili
Qt 1
$6.99
Lkk Chicken Powder-Bouillon
Qt 1
Directions:
- Sichuan peppercorns 1/3 cup + 1 tsp for garnish
- Dried chili peppers 1/2 cup + 8-10 pieces for garnish
- Cinnamon sticks 2 sticks
- Bay leaves 4 leaves
- Star anise 2 pods
- Cumin seeds 1 tsp
- Fennel seeds 1 tsp
- Cloves 1/2 tsp
- Neutral cooking oil 3 cups
- Garlic 6 cloves
- Ginger 1 tsp
- Green onions 5 stalks
- Doubanjiang (Spicy Fermented Bean Paste) 1/2 cup
- Fermented black beans (can use paste or sauce) 3 tbsp
- White sugar 1 tsp
- Shaoxing wine 1 tbsp
- Chicken bouillon 3 tbsp
- Blend the dried chili peppers, sichuan peppercorns, cumin seeds, cloves, fennel seeds, star anise, bay leaves, and cinnamon sticks until they’re small flakes (not a powder).
- Heat oil over low heat until gently hot (a tiny piece of garlic should sizzle softly). Add garlic, ginger, and green onion. Cook for about 2 minutes until fragrant, not browned.
- Stir in the doubanjiang and fermented black beans. Cook for 1 minute.
- Add the blended spices. Cook for about 10 minutes, stirring often, until the oil turns a bright orange-red.
- Add sugar, Shaoxing wine, and Chicken bouillon. Stir to dissolve.
- Remove from heat and let the mixture cool for 10–20 minutes.
- Pour into a heatproof container. Top with whole dried chilis and crushed peppercorns. Cover and freeze overnight.
- Once frozen, cut into 4 pieces. Store each piece in a zip-top bag in the freezer for up to 6 months. One piece = one small hot pot (or one side of a divided pot).
- **To use the hot pot stock, add it to 4-5 cups of water (or chicken broth). Heat and stir to dissolve the soup base, then you’re ready to cook when it's boiling!**
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