What are the best Sichuan dried chilies to use for hotpot broth?

Facing heaven (zidantou), xiaomila, and lantern chilies are ideal. They offer balanced heat and flavor without overpowering bitterness. Mix varieties for complexity.

Can I make this broth ahead of time?

Yes. Prepare the broth up to 3 days in advance and refrigerate in an airtight container. The flavors deepen as it sits. Reheat gently before serving.

What's the difference between red and green Sichuan peppercorns in this recipe?

Red peppercorns provide warmth and depth; green offer brighter, more citrusy numbing notes. Using both creates a more complex mala sensation.

Can I substitute beef tallow with vegetable oil?

Yes. Use caiziyou (roasted rapeseed oil), peanut oil, or neutral oil. Tallow adds richness; oils create a lighter broth with less mouth-coating texture.

How do I divide the broth for a split hotpot?

Prepare the full recipe, then transfer half to a separate section of your divided pot. Keep one side with full-strength broth, dilute or omit chilies in the other for a milder option.

Sichuan Mala Hotpot Broth From Scratch

Name: Sichuan Mala Hotpot Broth From Scratch
Yield: 4 servings
Ingredients: 2-3 cups Sichuan dried chilies such as facing heaven zidantou, xiaomila and/or lantern; 2 tablespoons red Sichuan peppercorns; 2 tablespoons green Sichuan peppercorns; 1 handful whole Chinese spices such as star anise, fennel seed, cassia bark, clove, bay leaf, sand ginger, etc.; 1 cup caiziyou (roasted rapeseed oil) or Chinese peanut oil; 5 scallions, cut in half; 1 cup beef tallow (or substitute with oil); 3 inches peeled ginger, roughly chopped; 5-6 cloves garlic, roughly chopped; ⅓ cup Pixian doubanjiang (chili bean paste), mashed with a fork into a rough paste; 4 tablespoons douchi (fermented black soybeans), mashed with a fork into a rough paste; 6 tablespoons fragrant hot ground chilies (Sichuan chili flakes); 2 quarts homemade or boxed stock (made from beef and/or pork bones; or from chicken); ½ cup Shaoxing wine; 2 Chinese black cardamom (caoguo) (optional); 2 tablespoons sugar; 1 teaspoon MSG or 1 tablespoon mushroom powder (optional); a few whole dried chilies; 2 tablespoons whole green Sichuan peppercorns; 2 quarts homemade or boxed stock (made from beef and/or pork bones; or from chicken); ¼ cup Shaoxing wine; 3 scallions, cut in sections; 1 tomato, quartered, or a handful of Chinese dried dates (jujubes) (optional) (); Reference list in story above, but basically anything you like, sliced thin for cooking: meats and seafood, offal, green and root vegetables, different forms of tofu, mushrooms, Chinese noodles and dumplings, etc.; Also anything you like! Toasted sesame oil mixed with canola oil and minced fresh garlic are the basics. You can also provide soy sauce, black vinegar, oyster sauce, sesame paste, scallion, cilantro, etc.

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Sichuan Mala Hotpot Broth From Scratch | CookOS

Instructions

1
Add dried chilies to a sauce pan and cover with water. Bring to boil and simmer for 5 minutes. Turn off heat and let chilies soak while you prepare other ingredients, or for at least 30 minutes. After they have soaked until soft, remove caps from the chilies and chop as finely as possible, until they are basically a paste.
2
Grind the 2 tablespoons red Sichuan pepper, 2 tablespoons green Sichuan pepper and the whole spices in a spice grinder or mortar and pestle until coarsely ground. Remove to a bowl and just cover with water to soak for about 15 minutes.
3
Add roasted rapeseed oil or peanut oil to a dutch oven or soup pot and heat over a medium flame. Add scallions and cook over medium heat until they are starting to brown, and then remove the scallions. Add the beef tallow, ginger and garlic and continue to cook over a medium heat until fragrant, but do not brown them.
4
Add minced chili paste from step 1, chili bean paste, fermented black soybeans and ground chilies and cook for a couple minutes. Pour in 2 quarts stock and bring to a boil. Add spices from step 2 (with their water), wine, Chinese black cardamom, sugar and MSG or mushroom powder if using. Reduce heat and simmer soup at a very low boil for 10 minutes. Turn off heat and allow soup to steep while you prepare the other hotpot ingredients, preferably at least half an hour.
5
Prepare foods to be cooked by slicing them thinly and arranging nicely on individual plates, or grouping like ingredients on large plates. Leave shrimp, scallops, meat balls and fish balls, etc., whole.
6
Gather condiments for dipping sauces. Mince garlic, scallions and cilantro if using. If using sesame paste, mix it with water to get a runny, mixable condiment.
7
Make the mild soup by pouring ingredients directly into cold hotpot on one side: 2 quarts stock, wine and scallions as well as tomato or jujubes if using. Return to your prepared spicy broth and use a large strainer or spoon to remove most of the sediment. Add the spicy broth to its side of the pot and top with a few whole chilies and 2 tablespoons whole green Sichuan peppercorns, or to taste.
8
Plug in your electric hotpot and turn it to high or ignite your portable gas burner and turn flame to high. It will take 5 to 10 minutes or so for the two soups to come to a gentle boil, so this is a good time for everyone to mix their dipping sauces.
9
Adjust the heat to keep a gentle boil and begin adding ingredients to the pot a few at a time. Keep an eye on steak and seafood, which will not take much time to cook. Cooking those ingredients in a ladle or special hotpot strainer is a good idea, or just hold them under the broth with your chopsticks so they don't get lost in the soup.
10
As the broths boil away, top them off with hot water.