Ingredients: 1500g butter, 1000g Pixian watercress, 1000g rapeseed oil, 1000g dried chili pepper, 100g dried Sichuan peppercorns, 100g broken rice sprouts, 100g fermented glutinous rice, 200g pickled pepper, 100g tempeh, 50g white wine

Accessories: 8g fennel, 8g cumin, 5g fragrant fruit, 5g amomum villosum, 5g clove, 5g white buckle, 5g caoguo, 5g three nai, 5g vanilla, 5g qianlixiang, 5g geranium leaf, 5g cinnamon, 5g star anise, 5g tangerine peel, 5g Laokou, 5g lemongrass, 5g spikenard, 5g licorice, 5g branches, 5g paicao.

How to make the secret Sichuan spicy hot pot base

1. Prepare all the spices and cut the longer ones into small pieces.

2. Wash the spices and soak them in water for 20 minutes.

3. Wash the peppers and Sichuan peppercorns, soak them briefly in water, and then remove excess water.

4. Remove the excess water from the soaked spices and beat them into sawdust with a food processor.

5. Put the chili pepper into the food processor and smash it, not too fine.

6. Put the broken rice sprouts, tempeh, and bean paste into a food processor and beat finely.

7. Pour rapeseed oil into the pot, add the spices into the cold oil, and simmer slowly over medium-low heat for ten minutes until the aroma is released.

8. Boil the butter in another pot and remove the oil residue.

9. Strain the oil in the cooked spice pot into the butter pot.

10. Add finely chopped rice sprouts, tempeh, bean paste, chili pepper, and Sichuan peppercorns, and simmer over medium heat for about ten minutes.

11. Add the filtered spices and simmer over medium heat for 10 minutes.

12. Add white wine, fermented glutinous rice, and pickled peppers, and simmer for another ten minutes.

13. The hot pot base is ready.