Sichuan Hot Pot Soup Base (川式清油火锅底料)
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Omnivore's Cookbook · by Maggie Zhu★ 5.0 (9)

Sichuan Hot Pot Soup Base (川式清油火锅底料)

NUTRITION · PER SERVING35M COOK
CAL 17%·PRO 3%
CARBS 6G7% OF CAL
2G FIBER0G ADDED0G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 36G92% OF CAL
3G SAT33G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A thick, aromatic paste that forms the base of Sichuan hot pot soup. Made from peppercorns, chiles, spices, and a doubanjiang paste, this freezer-friendly base is portioned and diluted with broth when serving.

condimentchinesedairy freegluten free
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Nutrition & ingredients

Ingredients

serves 16
  • 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))
PREP
5M
SODIUM
493MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.