How to make Sichuan style hot pot that is as good as the restaurant

It's hard to make it as delicious as the restaurant.

Ingredients: chili pepper, Sichuan pepper, star anise, fennel, vanilla, bay leaves, cloves, cumin, grass fruit. Cumin can be added according to personal taste. Green onion, ginger, garlic and Pixian bean paste.

Stock, chicken broth, duck broth, broth are fine, or you can put fresh fish directly into the hot pot as a base soup.

First, heat the wok until it is hot, pour in the salad oil, put the butter into the chili, pepper, spice (star anise), fennel, vanilla, bay leaves, cloves, cumin, grass fruit, green onions, ginger, garlic, add a small amount of cooking wine when the pepper begins to change color, then put an appropriate amount of Pixian bean paste, and stir-fry a few times over high heat. Pour the stir-fried base into the hot pot and add the stock, salt and chicken essence.

Buy a pack of hot pot condiments and sprinkle them back

Just add some oil and you're good to go.

Yes, it can be done, but the cost is too high.