Spicy Sichuan Mala Base YI SICHUAN KITCHEN




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100g Dried Chillies

3tbsp Sichuan Peppercorn

4tbsp Shaoxing Wine

500g Beef Tallow or Lard

1 Star Anise

2pcs Cinnamon

2pcs Bay Leaf

10pcs White Cardamom

5g Fennel Seeds

1/2 Onion sliced

5pcs Big Scallions

1cup Cilantro

1pc large Ginger

50g DoubanJiang

1tbsp Tausi black beans

1tbsp Rock Sugar or sugar


1. Prepare 100g Dry Chili. Cut into sections and shake out seeds to lessen spice.

2. Soak Chilies in hot water for 20-30mins until rehydrated.

3. Prepare all aromatics: Cilantro, Sliced Ginger, Sliced Onion, Scallions

4. Prepare other ingredients: Tausi, Doubanjiang, rock sugar/sugar, Sichuan peppercorn, white cardamom, star anise, cinnamon, bay leaves, fennel seeds.

5. Drain the Chilies and blend until paste.

6. In a small bowl Add Shaoxing wine to spice mix: Fennel seeds, star anise, cinnamon, bay leaves, cardamom

7. In a separate bowl add Shaoxing wine to sichuan peppercorns.

8. Add Beef Tallow or Lard to Wok and melt. Drop in the aromatics: Ginger, Onions, Cilantro, Scallions and fry for 10-15mins until slightly brown. Reduce heat to low during this step to prevent burning. Remove aromatics after.

9. After remove aromatics, put in chili paste and stir. Add in the spices afterwards. Cook on low heat for 10mins.

10. Add Sichuan Doubanjiang and tausi. Simmer for 8 minutes while stirring gently.

11. Add Sichuan peppercorn and sugar and cook for 2-3 mins.

12. Turn off heat and let cool.

13. Pour everything into heat resistant container and store in chiller/freezer for 12-24hours until fully solid.




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