Now that weather is finally getting cooler, it’s the perfect season for hot pot. After I published The Ultimate Hot Pot Guide, I received many positive reviews and got numerous requests for homemade Sichuan hot pot soup base. I have to admit, hot pot soup base is not something we make at home back in China, because it’s so easy to buy the packaged ones. I also thought the store bought ones always tasted better, because they are usually made by famous restaurants and stores that have hundreds of years of history. But after we looked into it and did several tests, we realized that making Sichuan hot pot soup base at home is not complicated at all. And the taste is just as delicious (maybe even better) than the store-bought ones. Even better, the homemade version does not contain preservatives.
Why this recipe
Maximum flavor, it makes a very rich and thick hot pot soup that is super fragrant, just like the ones at hot pot restaurants.It’s vegan. But if you wish to further boost the taste, you can replace some vegetable oil with tallow to make it even more luxurious.The soup base forms a thick paste once chilled, so you can portion it out and store for future use.To use the hot pot soup base, you simply need to dilute it with some broth and heat it up.The cooking only takes 15 minutes once you gather the ingredients.
Granted, it’s actually not that cheap to make Sichuan hot pot base at home if you have to buy every single ingredient. But if you’ve been making my Sichuan recipes, your pantry probably has everything needed for this recipe. Also, if you have high quality Sichuan peppercorns and dried chili peppers, your soup base will taste so much fresher and more delicious without using tons of salt and MSG (which are usually the main ingredients in packaged hot pot soup base).
Ingredients
As you can see in the picture below, the ingredient list is quite long but most of the ingredients are pantry basics. I highly recommend you use whole spices (cumin seeds, cloves, etc.), instead of ground spices, to maximize the taste. However, if you do not have certain whole spices, you can use ground ones as well.
Sichuan peppercorns
Sichuan peppercorns are one of the main ingredients and it’s crucial that you use the freshest ones you can find. They add a rich aroma and numbing tingling sensation. If you’re not familiar with them, read this post for more information. I highly recommend the Sichuan peppercorns from The Mala Market. They’re imported directly from Sichuan and are some of the best I can find in the US.
Dried chili peppers
It’s best to use Chinese dried chili peppers because they are not overly spicy. I used a combination of Facing Heaven Chili Peppers and Lantern Chili Peppers, but it’s totally OK to use just one type. If you cannot find Chinese dried chili peppers, you can use Korean dried chili peppers instead. They have a similar taste and are sometimes easier to find.
Doubanjiang
Oil
Sichuan hot pot soup base usually uses rapeseed oil. If you cannot find it, grapeseed oil, canola oil, or another neutral oil will work. If you prefer an even richer and more intense taste, you can swap one cup of oil with a cup of tallow (beef fat). This makes for more of a Chongqing-style hot pot and is super delicious.
Cooking process
Cooking Sichuan hot pot base is super easy once you’ve gathered all the ingredients.
Extra chili peppers
I added some dried chili peppers to the finished hot pot base for garnish. If you eat spicy hot pot in a restaurant, they might use even more dried chili peppers in the soup. They will not add a lot of taste and are more for looks. You can add them or skip them.
Easy storage
Once you finish making the hot pot soup base, the spices will sink to the bottom and the oil will float on top. I found it’s best to chill the full batch and divide it later, so the spices will be evenly distributed to each block. If you use some tallow in this recipe, the block will stay solid at room temperature and it might be easier to transport if you decide to give it as an edible gift.
How to use the Sichuan hot pot soup base
No matter whether you’re using the refrigerated or frozen soup base, all you need to do is add it to the hot pot and add some broth to it. I prefer to use chicken broth, but you can use vegetable broth as well. Then bring the hot pot to a boil and mix the soup so the hot pot soup base dissolves completely. Then you’re ready to cook and eat!
More information on hot pot
The Ultimate Hot Pot GuideBeijing-Style Hot Pot Dipping Sauce
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More homemade sauces and ingredients
Homemade XO Sauce (XO酱)Homemade Chili Garlic Sauce (Huy Fong Brand Copycat)Chinese BBQ Sauce (叉烧酱)Chinese Flavored Sweet Soy Sauce (复制酱油)How to Make Chili Oil (辣椒油)
Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.
