Authentic Sichuan Mala Hot Pot Base

正宗川味麻辣火锅底料

Authentic Sichuan Mala Hot Pot Base — SichuanChengdu home cooking.

Ingredients

• Sichuan peppercorns
• Dried red chilies
• Doubanjiang (spicy fermented broad bean paste)
• Peanut oil
• Fresh ginger, minced

Instructions

1. Toast Sichuan peppercorns in a dry wok over medium-low heat until fragrant and slightly puffed (do not brown). Transfer to a mortar and lightly crush with pestle. (Peppercorns turn glossy and swell slightly)
2. Rinse dried chilies under warm water, pat dry, then roughly chop. Soak in 60 ml hot water for 10 minutes. Drain, reserving soaking liquid. (Chilies soften and deepen to brick red)
3. Heat peanut oil in a heavy-bottomed pot or wok over medium heat. Add minced ginger and stir 1 minute until aromatic. (Ginger sizzles gently without browning)
4. Add doubanjiang and stir-fry 5–6 minutes until oil separates and turns brick-red. Scrape bottom constantly to prevent sticking. (Red oil pools around thick, grainy paste)
5. Add crushed Sichuan peppercorns and chopped chilies. Stir-fry 3 more minutes. Pour in reserved chili soaking liquid and simmer 10 minutes uncovered. (Mixture bubbles softly with red foam at edges)