Chongqing hotpot base is available at most Asian markets.
It’s made to be a hot pot soup base, but is easily portioned and soluble so you can throw your desired amount of that brick(1x1 cm cross-section is a good start) into any hot dish you’re cooking and mix in as much spicy, savory complex flavor as you like.
It’s my favorite cooking ingredient. Has at least a dozen complementary spices mixed in, stores indefinitely, can be added to any savory dish, many portions, inexpensive, and is easy to adjust to taste.
This shit rules! I use a beef tallow one, but I’m open to suggestions on finding one with the best flavor.
It’s my cheaty go to for soups and stir fried veggies
It is the bessst.
Mine are set in beef tallow too, so you’re in the right camp by my reckoning.
I make sure mine are chongqing flavor because those are the ones including Sichuan peppercorn, 麻椒, the numbing pepper.
The pale white seafood blocks are also good for people who don’t like spiciness, same principle but a more mellow seafood stock rather than punch you in your face flavor town, which is my personal jam.
My favorite cooking hack recently is to marinade chicken wings in hot pot base. Decant off the oil, and marinade for a day in the liquid portion, pat dry, then leave uncovered in the fridge for 1-3 days to dry out, then deep fry, and toss in the hot pot oil with some of vinegar. Fucking delicious crispy mala wings.
I usually make this with hot pot soup leftovers, but it’s good enough to justify using the block just for chicken imo.
Those mala wings sound bomb, great call on drying them out first.
I do the same thing with my hotpot soup leftovers, marinate whatever meat is in the fridge.
It started from some leftover hot pot i put in the fridge and then reheated a couple days later and I was like oh, DUH!
