Sichuan hot pot base recipe and steps are shown below:

Ingredients: 3 tablespoons of Sichuan bean sauce, 100 grams of butter, 100 grams of salad oil, 100 grams of dried chili peppers, 50 grams of peppercorns, 1 small piece of ginger, 6 cloves of garlic, 2 sections of Beijing green onions, 2 tablespoons of white wine, 1 can of bone broth

Spices: 1 piece of tangerine peel, 2 pieces of grasshoppers, 15 grams of cumin, star anise 3 grains, 1 clove, 1 cinnamon, 3 allspice leaves, 3 cloves

Seasoning: 3 tablespoons sugar, 15 grams rock sugar, 1 teaspoon monosodium glutamate, 2 teaspoons salt, 1/2 teaspoon white pepper, 2 tablespoons light soy sauce.

1: Wrap the spices written in the ingredient list in saran wrap and crush them. Immerse the gauze wrapped in the crushed spices in cold water for 10 minutes and then lift out. Drain and set aside.

2. Cut the chili peppers into small pieces, boil them in a pot of cold water until soft, strain out and control the water, then chop them.

3, green onions, ginger and garlic cleaned and cut into pieces, drain. Pour oil in the pot, pour the onion, ginger and garlic into the stir-fried flavor, and then all fish out.

4, turn to medium heat, add step 2 in the ready chili, stir fry until there is a spicy flavor floating out, pour into the black beans, mash, continue to stir fry. Then pour in the spices and continue to stir-fry.

5, add rock sugar, butter, peppercorns, continue to stir-fry until thick, add salt, and then turn off the fire

6, can be sealed and fermented for a day before consumption, taste better.