SichuanMedium 45 min serves 4

Authentic Sichuan Mala Hot Pot Base

Name: Authentic Sichuan Mala Hot Pot Base
Total time: 45 min
Yield: 4 servings
Cuisine: Sichuan
Ingredients: Sichuan peppercorns; Dried red chilies; Doubanjiang (spicy fermented broad bean paste); Peanut oil; Fresh ginger, minced

正宗川味麻辣火锅底料 · zheng zong chuan wei ma la huo guo di liao

家庭快手版 · Home version: This is the home-style version: less oil than restaurant versions, balanced heat and numbing, built in layers—not just dumped in. My aunt in Jinniu District taught me to bloom spices slowly so the mala doesn’t burn or turn bitter.

Every winter holiday in Chengdu, my grandmother would stir this base in her wok while singing old Sichuan opera tunes — she said the rhythm kept the heat steady. We’d eat it with hand-cut beef and lotus root from the Jinjiang River market.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Spicy

Ingredients

Sichuan peppercorns花椒🏮 asian12 g
Dried red chilies干红辣椒🏮 asian30 g
Doubanjiang (spicy fermented broad bean paste)郫县豆瓣酱🏮 asian80 g
Peanut oil花生油🛒 local120 ml
Fresh ginger, minced生姜（切末）🛒 local25 g

Sichuan peppercorns: Use whole red or brown Sichuan peppercorns; avoid pre-ground (loses aroma fast)

Dried red chilies: Use mild-to-medium chilies like Er Jing Tiao or substitute Korean gochugaru (1:1) for accessible heat

Doubanjiang (spicy fermented broad bean paste): Must be fermented, brick-red, and oily — look for 'Pixian' on label

Peanut oil: Substitute neutral oil like canola or sunflower if peanut oil unavailable

Fresh ginger, minced: Peel and grate or finely mince — no dried ginger substitution

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Toast Sichuan peppercorns in a dry wok over medium-low heat until fragrant and slightly puffed (do not brown). Transfer to a mortar and lightly crush with pestle.
焙香后轻捣
🔍 Look for Medium-low 2–3 分钟 · 2–3 minutes
Visual: 花椒泛油光、微微鼓起Peppercorns turn glossy and swell slightly
You know it's right when: 厨房弥漫柑橘薄荷香Aromatic citrus-mint scent fills the kitchen
2Rinse dried chilies under warm water, pat dry, then roughly chop. Soak in 60 ml hot water for 10 minutes. Drain, reserving soaking liquid.
泡椒水别倒掉
🔍 Look for 10 分钟 · 10 minutes
Visual: 辣椒变软、色泽转为砖红Chilies soften and deepen to brick red
You know it's right when: 泡水呈淡红浑浊状Water turns faintly reddish and cloudy
3Heat peanut oil in a heavy-bottomed pot or wok over medium heat. Add minced ginger and stir 1 minute until aromatic.
姜末微颤即香
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 姜末轻响不焦黄Ginger sizzles gently without browning
You know it's right when: 升腾香气，无油烟Fragrant steam rises, no smoke
4Add doubanjiang and stir-fry 5–6 minutes until oil separates and turns brick-red. Scrape bottom constantly to prevent sticking.
炒到油红起沙
🔍 Look for Medium heat 5–6 分钟 · 5–6 minutes
Visual: 红油浮于酱体四周，酱质显颗粒感Red oil pools around thick, grainy paste
You know it's right when: 豆香醇厚，无酸馊味Distinct fermented bean aroma deepens, not sour
5Add crushed Sichuan peppercorns and chopped chilies. Stir-fry 3 more minutes. Pour in reserved chili soaking liquid and simmer 10 minutes uncovered.
敞盖慢熬出味
🔍 Look for Low heat 10 分钟 · 10 minutes
Visual: 边缘泛细密红沫，汤汁微滚Mixture bubbles softly with red foam at edges
You know it's right when: 香气分层：先麻、后辣、再醇厚Aroma becomes layered — numbing first, then heat, then depth

Tips

· Store cooled base in an airtight jar in fridge up to 3 weeks — skim any surface oil before use.
· For milder heat, remove chili seeds before chopping.
· Always add fresh broth (not water) when diluting for hot pot — chicken or pork bone stock adds richness.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

I can't find Sichuan peppercorns. What do I use?

Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library