For the bold and adventurous Chinese Hotpot fans, this fiery broth tingles your lips with the heat of Sichuan peppercorns and chilies.


  • 2 tablespoons vegetable oil
  • 1 tablespoon dried chili flakes
  • 2 tablespoons toasted Sichuan peppercorns
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground star anise
  • 1/4 teaspoon cinnamon powder
  • 6 cups beef broth
  • 2 cups water
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • Salt and pepper to taste


  1. Heat the oil in a pot over medium heat. Add the chili flakes and peppercorns and cook for about 30 seconds, until fragrant.
  2. Add the ginger, star anise, and cinnamon powder, and cook for another minute.
  3. Pour in the beef broth, water, soy sauce, oyster sauce, and rice vinegar. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Season with salt and pepper to taste.

Optional: If you want a chili kick, you can combine the flavours of Ma La to the broth. Simply include half a teaspoon of Black Peppercorns, 1 tablespoon of white wine vinegar, and 15 dried chilies. Make sure you toast the chilis before you add them to the broth.

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