Share a recipe for hot pot soup base recipe。Share a recipe we made for a well-known hot pot restaurant in China, which originated in Chengdu and has over 600 hotpot restaurants worldwide. Hot pot diners around the world love this taste very much. The recipe for this hot pot base is very simple, and in fact, many delicious foods have very simple recipes.

1、Hot pot base recipe
The advantages of this 鍋 base are low cost, high spiciness, good aroma, and rich taste. Disadvantages: High spiciness, may have a bitter taste after the meeting.
レシピ:
バター100ポンド
満天星唐辛子節 8ポンド(茹でて辛い餅をトッピング)
新世代チリフェスティバル3ポンド(もち米の餅チリで煮て作ったもの)
生姜6ポンド
ニンニク4ポンド
豆板4ポンド
四川山椒2ポンド
1000 grams of wine
発酵米残渣1ポンド
氷砂糖1ポンド
スパイス(フェンネル300g、白ボタン150g、香草50g、サンナイ20g、香草30g)
The recipe for this hotpot base is not very simple. In fact, the recipe for hotpot base is not mysterious. With the same recipe, if the quality of the raw materials is different, the processing temperature is different, the order of ingredient preparation is different, and the frying temperature is different, it will all affect the taste. Pay attention to the frying temperature. The current quality of butter is not resistant to high temperatures. It is recommended that the cutting temperature should not exceed 110 degrees Celsius.

Below is the professional English version of the 鍋 base production process based on your provided formula (100 lbs beef tallow base), optimized for commercial manufacturing standards and international readability. The content strictly follows industrial terminology and workflow logic while removing AI writing patterns.
2、The method of making hot pot base sauce
Ⅰ. Raw Material Preprocessing
- Chili Treatment:
- Boil both chili types separately until softened (≈2 mins), drain thoroughly, then grind into paste.
- Critical control: Excess water causes oil splatter during frying.
- Spice Preparation:
- Cut spice blend into 2-inch segments, soak in warm water for 20 mins to remove bitterness. Drain before use.
- Other Ingredients:
- Chop beef tallow into cubes; crush ginger; mince garlic and Doubanjiang.
- Soak peppercorns in baijiu for 10 mins to enhance ma flavor release.
Ⅱ. Stir-Frying Process (Temperature-Phased)
Equipment: Industrial double-layer wok (capacity ≥200L), medium flame preheating.
Phase | Procedure | Key Parameters |
---|---|---|
1. Oil Fragrancing | – Add rapeseed oil → Heat to 130°C (smoke point). – Melt beef tallow → Fry ginger/garlic until golden (5 mins). – Add Doubanjiang → Simmer 40 mins until “sandy” texture forms. | Oil temp: 110–130°C |
2. Chili Integration | – Blend chili pastes into oil → Stir continuously for 60–90 mins until paste turns pale and oil reddens. – Add drained spices → Fry 20 mins until aromatic. | Maintain ≤120°C; IR thermometer monitoring |
3. Finishing | – Add rock sugar, rice residue, rice wine → Simmer 15 mins until liquids evaporate. – Incorporate soaked peppercorns → Stir 5 mins → Turn off heat. | Avoid overcooking peppercorns (preserves ma sensation) |

Ⅲ. Cooling & Packaging
- Curing: Cover wok → Rest for 24 hrs (allows flavor infusion via residual heat).
- Separation: Skim top-layer “old oil” (≈30%) as premium base for reuse.
- Storage: Cool to 40°C → Package in light-blocking bags → Ambient storage (shelf life: 18 months).
Ⅳ. Critical Quality Control Points
Parameter | Standard | Risk Mitigation |
---|---|---|
Frying temperature | ≤120°C (low flame) | Immediate flame cutoff if exceeding 130°C |
Chili texture | Paste turns pale (“flipping sand” stage) | Undried paste → Acidification risk |
Peppercorn timing | Added last 5 mins | Prolonged frying → Loss of ma numbness |
Final color | Deep reddish-brown (not black/yellow) | Black = Burnt; Yellow = Undercooked |
Batch consistency | Color difference ≤ΔE 2.0 (tested by spectrometer) | QA sampling every 500kg |
3. Operational Notes for Factories
- Equipment: Automated stir-fry systems (e.g., Zeyuan Wang series) recommended for ≥10-ton batches.
- Safety: Operators must wear anti-splash suits + face shields (hot oil hazards).
- Customization: Adjust Xin Yi Dai chili ratio for spice control (milder than Man Tian Xing).
“Authentic Sichuan mala relies on precision—every second and degree shapes the soul of the broth.”
— Huang Jin, Founder, Guanghan Flavor Factory
Experience our artisanal bases: Crafted in Sichuan, exported worldwide.
→ Explore commercial-grade hot pot bases at https://hotpotsoupbase.com

References:
: Industrial production standards
: Sichuan traditional craftsmanship principles
: Spice pretreatment methodology
This workflow merges ancestral techniques with modern food engineering, ensuring scalability without compromising the mala essence. The English adaptation prioritizes clarity for global manufacturers while retaining technical rigor.
If you have any questions about the recipe for this 鍋スープの素 recipe, you can discuss them in the comments section.
We are a supplier of hot pot bases from China. We supply products to over 5,000 hot pot restaurants worldwide. If we know 火鍋レストランを開く方法, we can communicate together. Provide you with solutions.
Related products
中国の鍋
この中華火鍋は中国の家庭で人気の味で、その量と材料の豊富さから、四川省以外の多くの火鍋レストランよりも火鍋のベースがさらに優れています。
Purchase process: Select your favorite product → Add it to the shopping cart → Enter the delivery address, calculate the shipping fee → Make the payment → wait for the delivery
交通手段: China delivery, China to the Americas transportation time: 5-25 days; 6-30 days from China to Europe;
使い方: すべての材料を2.76ポンドの水に入れて沸騰させ、中華鍋レストランの味を体験してください。
重さ: 1.21ポンド
この火鍋の素は、火鍋好きの方にぴったりの風味で、家庭用として包装・製品形態も豊富です。当社は火鍋の素の原料工場として、30種類以上の火鍋の味と形状を取り揃え、世界中に卸売りでご提供しており、1箱からご注文いただけます。火鍋にご興味のある方は、お気軽にお問い合わせください。