Fiery Hot Pot Spice Mix

Blend the spices (licorice, star anise, cloves, fennel seeds, cumin seeds, bay leaves, dried chili peppers, cinnamon stick, Sichuan peppercorns) in a spice grinder or food processor. Cook the diced chili peppers and garlic on low heat until fragrant. Then, add in the blended spices and raw sesame seeds. Mix everything well, then add in the fermented chili bean paste, sugar, and salt, stirring to combine. In a separate pan, heat up 1 cup of oil until smoking (test by inserting a chopstick – you should see bubbles coming out of the wood quickly). Slowly pour the hot oil into the chili spice mix, making sure to do this in batches to prevent splashing. Cool the mixture to room temperature, then transfer it into a container and keep in the freezer. This hot pot base can keep for up to 3 months.