Name: Spicy and Tingly Hot Pot Broth (麻辣火锅)
Yield: Serves 2 to 4
Cuisine: Chinese
Ingredients: 1½-inch (4 cm) square dried orange peel; 15 white cardamom pods; 3-inch (7.5 cm) cinnamon stick; 1 teaspoon soybean paste 黄豆酱; 5 tablespoons (20 g) Sichuan peppercorns; 4 star anise pods; 1 tablespoon Pixian bean sauce; 3 bay leaves; 2 slices dried Chinese licorice root (gan cao); 2 green onions, white part only, cut into 4-inch (10 cm) segments; 1 teaspoon chili garlic sauce; ⅔ cup (165 ml) vegetable oil; 6 white cardamom pods; 1-inch (2.5 cm) piece fresh ginger, peeled and sliced; 2 green onions, trimmed and cut into 4-inch (10 cm) segments; 3 garlic cloves, peeled and sliced; 2 tablespoons liquid from fermented sweet rice (you can buy this in a mason jar in the refrigerated aisle of Chinese or Korean grocery stores); 4 cups (1 L) Bone Broth or chicken broth; 1 teaspoon sugar; 2 black cardamom pods; 1 star anise pod; 3 tablespoons unsalted butter; 1 tablespoon fennel seeds; ½ teaspoon black peppercorns; 2 cloves; 1 small piece dried galangal, enough to make two ⅜-inch (1 cm) slices; 3 dried red jujubes; 10 to 15 dried red chile peppers, cracked

Preparation info

Serves
2 to 4

Difficulty
Easy

Appears in

Xi'an Famous Foods

By Jason Wang

Published 2020

About

Ingredients

For the Spice Mix

⅔ cup (165 ml) vegetable oil
3 tablespoons unsalted butte

Method

To make the spice mix

In a large skillet, heat the vegetable oil over medium heat. Add the butter and melt it into the oil. Add the green onions, ginger, and garlic to the pan and sweat for 1 to 2 minutes, until fragrant. Add the soybean paste, Pixian bean sauce, and chili garlic sauce and cook until fragrant, 1 to 2 minutes.

Add all of the dry spic