Spicy Hot Pot Soup Base Recipe

Recipe By Slurrp

A flavourful hot pot soup base that has depth and flavour from a combination of dry and wet ground spices slow cooked in hot oil. Hot Pot is a Chinese cooking method and type of meal involving a simmering pot of soup in the middle of a dining table with a variety of raw ingredients (meat, seafood, mushrooms, vegetables, tofu, noodles/starch, etc.). Simply combine your hot pot base with water and heat it until boiling, then your dinner party is ready to start. 

4.8
29 Rating -
Rate
Vegdiet
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Spicy Hot Pot Soup Base
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ingredients serve

Ingredients for Spicy Hot Pot Soup Base Recipe

  • As required Ingredients for dry spice mix
  • 2 No.s Bay leaves
  • 3 No.s Star anise
  • 6 No.s Cardamoms
  • 1 piece Cinnamon
  • 1 teaspoon Cloves
  • 2 tablespoon Gan cau
  • 0.33 cup Sichuan peppercorn
  • 1 tablespoon Fennel seeds
  • 1 tablespoon Cumin seeds
  • 0.33 flakes Chili cup
  • As required Ingredients for wet spice mix
  • 1.50 cup Medium spicy red chilli
  • 3/4 cup Garlic
  • 1/2 cup Ginger
  • 0.33 cup Very spicy red chillies
  • 1 cup DoU ban jiang’ or Sichuan chilli paste
  • 0.33 cup Fermented soybean paste
  • 1 tablespoon Sugar
  • 1 tablespoon Salt
  • 5 cup Canola oil
  • 1 cup Lard

Directions: Spicy Hot Pot Soup Base Recipe

step 1

  • STEP 1.For the dry spice mix, in a grinder jar add 2 bay leaves, 3 star anise, 6 cardamoms, 1 big stick of cinnamon broken into small pieces, 1tsp cloves, 2tbsp Licorice root, 1/3 cup of Sichuan peppercorn and grind them well to make a powder. Add 1 cup fennel seeds, 1 cup cumin seeds and 1/2 cup chili flakes to the ground powder and mix well.

step 2

  • STEP 1.For the wet spice mix, in a blender jar add 1 ½ cup chopped medium spicy red chili, ¾ cup garlic, ½ cup ginger, ⅓ cup chopped very spicy red chilies (called face heaven chilies). Bled the ingredients to make a paste. Then in a wok add the paste and the ground powder.

step 3

  • STEP 1.Add 1 cup ‘dou ban jiang’ or sichuan chili paste, ⅓ cup of fermented soybean paste (also called spicy black bean sauce).

step 4

  • STEP 1.Turn on the heat and stir these spice mixes on low heat till well combined. Add 1 tbsp sugar, 1tbsp salt. Keep stirring to combine well.

step 5

  • STEP 1.In a large cooking pot, add 5 cups of canola oil and 1 cup of lard and heat the oil to 350 degrees Fahrenheit .

step 6

  • STEP 1.Gradually pour the hot oil over the spice mixture in the wok and gently mix to combine.

step 7

  • STEP 1.Continue to cook the spice mixture in the wok on low heat, stirring continuously to prevent the spices from sticking to the bottom.

step 8

  • STEP 1.When the spice mixture is ready, the oil will turn deep red indicating that it has absorbed the flavour well.

step 9

  • STEP 1.At this stage turn off the heat and let the contents of the wok cool down to room temperature.
Nutrition
value
12029
calories per serving
1203 g Fat65 g Protein215 g Carbs152 g FiberOther

Current Totals

  • Fat
    1203g
  • Protein
    65g
  • Carbs
    215g
  • Fiber
    152g

MacroNutrients

  • Carbs
    215g
  • Protein
    65g
  • Fiber
    152g

Fats

  • Fat
    1203g

Vitamins & Minerals

  • Calcium
    1211mg
  • Iron
    45mg
  • Vitamin A
    4896mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    3mg
  • Vitamin B3
    24mg
  • Vitamin B6
    3mg
  • Vitamin B9
    309mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    152mg
  • Vitamin E
    336mg
  • Copper
    5mcg
  • Magnesium
    1116mg
  • Manganese
    19mg
  • Phosphorus
    1354mg
  • Selenium
    63mcg
  • Zinc
    11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp