From: Chinese Cuisine Demystified

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Tallow (牛油) or your oil of choice, 100g

Chili bean paste (郫县红油豆瓣酱), 60g

Ginger (姜), 25g

Douchi, Chinese fermented black soybean (豆豉), 15g

Rock sugar (冰糖), 8g

Spicy Dried Chilis, e.g. Sichuan millet chili (小米辣), 10g

Red, Fragrant chili, e.g. Sichuan bullet chili (子弹头), 5g

Sichuan peppercorn (花椒), 5g

Laozao, fermented rice (醪糟), 50g

Liaojiu, aka Shaoxing wine (料酒/绍酒), ~5g

Beef stock or your stock of choice, 3 cups or 750ml

Salt, ¼ tsp

MSG (味精), ¼ tsp

Chicken bouillon powder (鸡精), ½ tbsp

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1. To make the base, first melt the tallow over a medium low flame. Ensuring that the temperature is not too hot - 105 and 110 Centigrade - add in the minced chili bean paste. Fry the paste on low until it turns into a darker red and it feels a bit 'grainy' when you stir, around ~7-8 minutes.

2. Add in the ginger, fermented black bean, and rock sugar, fry until the ginger and beans dries up a touch, about ~3 minutes.

3. Add in the chili powder and Sichuan peppercorn, fry together for about ~1 minute.

4. Add in the laozao fermented rice and Liaojiu aka Shaoxing wine, fry for another minute or so.

5. Transfer the finished base into your hot pot vessel. Add in the stock, bring to a boil, and then add in the remaining seasoning. Taste, and add more salt/chicken powder if needed.

6. Put the daikon (if using) in at first since it takes time to cook, then bring to the table and start eating.