How to Make Authentic Chinese Hot Pot Base at Home

What Makes Chinese Hot Pot So Special?

Unlike simple soup broths, Chinese hot pot bases are built on layers of flavor:

• Chili heat 🌶️
• Numbing Sichuan pepper 🌿
• Fermented depth
• Slow-cooked oil and spices

This balance creates the iconic “mala” sensation — spicy, aromatic, and deeply addictive.

🔥 Classic Sichuan-Style Hot Pot Base (Homemade Version)

This is the most iconic version of Chinese hot pot — bold, rich, and unforgettable.

🛒 Ingredients

Base Ingredients

• Beef tallow (or neutral oil if unavailable)
• Dried chili peppers
• Sichuan peppercorns

Aromatics

• Garlic
• Ginger
• Scallions

Spices

• Star anise
• Cinnamon stick
• Bay leaf
• Fermented chili bean paste (Doubanjiang)

⸻

👩‍🍳 Step-by-Step Instructions

Step 1: Melt the Fat

Heat beef tallow over low heat until fully melted.

(Go slow — patience builds flavor.)

Step 2: Build the Aroma

Add ginger, garlic, and scallions.

Cook gently until fragrant, not browned.

Step 3: Add the Soul

Stir in fermented chili bean paste.

This is where the deep red color and umami come from.

Step 4: Spice It Up

Add dried chilies, Sichuan peppercorns, and whole spices.

Simmer on low heat for 20–30 minutes.

Step 5: Cool & Store

Let it cool, then store in a sealed jar.

It will solidify and become even more flavorful over time.

👉 Congratulations — you’ve just made real Chinese hot pot base.