Homemade Hot Pot Soup Base

1. Cut the ginger, garlic, and shallots in half. Toss with a bit of vegetable oil and arrange on a baking tray cut side up.
2. Add the pork bones to the same tray and coat in veggie oil.
3. Bake at 450°F (232°C) for 30 minutes.
4. Transfer the roasted bones, ginger, garlic, and shallots to a heavy stock pot. Add 8-10 cups of water, 2 cut-up carrots, and the 6 dried shiitake mushrooms.
5. Bring to a boil, then reduce heat and simmer for at least 2 hours, carefully removing any scum that rises to the surface during the initial boiling phase.
6. Once the bone broth is finished, prepare the spices for the hot pot soup base. In a separate deep pot, add 3-5 tablespoons of doubanjiang (fermented broad bean paste) along with the dried chilis, cloves, star anise, bay leaves, cinnamon stick, and Sichuan peppercorns.
7. Toast the bean paste and spices on medium heat until fragrant, then pour in the prepared bone broth.
8. Simmer for an additional 20 minutes. Your homemade hot pot soup base is now ready to serve and enjoy with plenty of greens, mushrooms, rice noodles, and thinly sliced meats.