Sichuan Hot Pot Soup Base (川式清油火锅底料)

Name: Sichuan Hot Pot Soup Base (川式清油火锅底料)
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1/3 cup Sichuan peppercorns; 1/2 cup dried chili peppers; 2 cinnamon sticks; 4 bay leaves; 2 pods star anise; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1/2 teaspoon cloves; 2 1/2 cups rapeseed oil ((or other neutral oil) (*Footnote 1)); 6 cloves garlic (, chopped); 4 ” (10 cm) ginger (, chopped); 4 to 6 green onions (, chopped); 1/2 cup Doubanjiang; 3 tablespoons fermented black beans ((or black bean paste/sauce)); 1 teaspoon rock sugar ((or white sugar)); 1 tablespoon Shaoxing wine ((or dry sherry)); 3 tablespoons mushroom bouillon powder ((or chicken bouillon powder)); 12 dried chili peppers ((for garnish) (*Footnote 2)); 2 tablespoons Sichuan peppercorns (, crushed (for garnish))

Instructions

Prep:5minCook:30min

Restaurant-style Sichuan hot pot soup base 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 like this one because most of the traditional brands of Doubanjiang contain wheat.

Updated at: Fri, 04 Sep 2026 05:46:06 GMT