(麻辣火鍋) Hot and Numbing Chilli Hot Pot Base

This is the base to a spicy and numbing hotpot made from Sichuan peppercorn and chili pepper and other ingredients.

What is it?

Chinese hotpot, also known as "huoguo" in Mandarin, is a popular and social dining experience in China and other parts of Asia. It involves a large pot of broth that is placed in the center of the table, and a variety of raw ingredients that are cooked in the broth by the diners at their own pace.

Chinese hotpot is often enjoyed during the colder months, as the hot broth can help to warm the body and the social aspect of the meal makes it a fun and enjoyable dining experience

The broth

The broth for Chinese hotpot can be made with a variety of meats, vegetables, and spices, and can range in flavor from mild to spicy. Common ingredients include thinly sliced meats such as beef, lamb, and chicken, as well as vegetables such as Chinese cabbage, enoki mushrooms, and bean sprouts. Diners can also choose from a variety of sauces and condiments to add additional flavor to their hotpot.

How to I serve it?

Add 2 parts of the base to 6 parts water or stock and spring onions, extra dried chillis and Sichuan pepper corns. Add any meat seafood and or vegetables.

INGREDIENTS

Dried Spice Mix

4 pieces of bay leaves

3 pieces of star anise

1 big piece of cinnamon

4 cloves

5 slices Liquorice Root

50 g (2 oz) of Sichuan peppercorn

1 tbsp of fennel seed

1 tbsp of cumin seed

50 g (2 oz) of chili flake

Fresh Spice Mix:

200 g (7 oz) of red chilies

1 bulb of garlic

2 inch of ginger

Additional

100 g (3.5 oz) of Chilli Bean Paste

1/3 cup of fermented bean paste

1 tbsp of sugar

1 tbsp of salt

5 cups of oil (1.2 L)

INSTRUCTIONS

Toast all of the dried spice mix in a dry wok or small pan until fragrant. Let them cool before grinding them in a spice grinder or pestle and mortar.

Blend the dried chilis until they become a course powder.

Blend all of the fresh spice mix ingredients until smooth (add oil if needed to blend)

Heat the oil until warm. Meanwhile start to toast the fresh spice paste in a heavy saucepan or wok. When fragrant and the oil starts to separate add the dried spice mix and stir well.

Add the hot oil a little at a time and stir carefully. Turn off the heat and add the other ingredients. It's better to leave the oil for 24 hours before use.