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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}

Sichuan Hot Pot Soup Base (川式清油火锅底料)

5 from 2 votes
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.
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Course: Condiment
Cuisine: Chinese
Keyword: holiday cooking, party food
Servings: 16 servings (4 hot pot soup bases)
Author: Maggie Zhu

Ingredients

Spices

Base

Instructions

  • Combine all the spices in a blender or food processor. Mix until the spices turn into small flakes but not powdered.
  • Heat the oil in a medium-sized pot or 9” deep pan over low heat until medium hot (if you add a small piece of garlic it should sizzle gently and not bubble furiously). Add the garlic, ginger, and green onion. Cook and stir until fragrant but not browned, about 2 minutes.
  • Carefully add the doubanjiang and fermented black beans to the oil. Cook and stir for another minute.
  • Add the blended spices. Cook, stirring frequently, for about 10 minutes. The oil should reach a vibrant orange-red color when it’s ready.
  • Add the sugar, Shaoxing wine, and mushroom powder. Stir until dissolved.
  • Remove the pan from the heat and let cool for 10 to 20 minutes (or longer if you have a non-heat proof blender).
  • Add the cooled hot pot base mixture to the blender. Make sure the lid’s air vent is open. Start from a low speed, gradually raising to medium-high speed, blending until the oil is emulsified, about 1 minute. The mixture will look cloudy once blended.
  • Carefully pour the hot pot soup base into a large heat proof tupperware. Top the whole dried chilis and crushed peppercorns evenly over the base for garnish. Cover the container and freeze overnight.
  • Once frozen, you can divide the base into individual portions by slicing it into 4 pieces. Then you can store each piece in a ziplock bag in the freezer for up to 6 months. Each block is good for a small hot pot, or one side of a hot pot with a divider.

How to use the Sichuan hot pot soup base

  • To use the hot pot base, add it to the hot pot and pour in 4 to 5 cups of broth (chicken or vegetable broth). Heat over medium-high heat and stir to dissolve the soup base. You’re ready to cook when the soup is boiling. Refer to my Ultimate Hot Pot Guide for more information on how to put together a hot pot dinner.

Notes

  1. You can swap out one cup of oil with a cup of tallow for a richer taste. It also allows the soup base block to congeal at room temperature.
  2. You can add more dried chili peppers for garnish if you want the look of a restaurant hot pot. It will not add too much spiciness to the soup base.

Nutrition

Serving: 1serving, Calories: 328kcal, Carbohydrates: 5.4g, Protein: 0.5g, Fat: 34.3g, Saturated Fat: 6.7g, Sodium: 556mg, Potassium: 56mg, Fiber: 0.6g, Sugar: 2.1g, Calcium: 8mg