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Sichuan Hot Pot

Broth
2 lbs beef bones
2 lbs pork bones
2.5 inch piece ginger
4 scallions(cut into thirds)
5 cloves garlic(smashed)
4 dried shiitake mushrooms
1/4 cup shaoxing wine
20 cups water
Salt to taste
Soup Base
80 grams dried sichuan chillies
1/4 cup fermented black beans
2 star anise
1 cinnamon stick
3 cloves
1 black cardamom pod
2 tbsp red sichuan peppercorns
2 tbsp green sichuan peppercorns
1 tsp fennel seed
1 tsp coriander seed
2 bay leaves
2.5 cups beef tallow
3 scallions(white portion)
1 shallot(sliced)
3 slices ginger
4 cloves garlic(smashed)
6 tbsp doubanjang(Sichuan style Chile bean paste)
2 tsp salt
15 grams rock sugar
1 tsp msg
1/4 cup shaoxing wine

Instructions
Broth
1. Add beef and pork bones to a pot, cover with water, and boil for 20 minutes to get rid of the scum.
2. Thoroughly rinse the bones under cold water and add it back to the pot along with the aromatics and shaoxing wine.
3. Cover with water and simmer for 8 hours making sure to skim off any scum
4. Strain and season with salt to taste.
Soup Base
1. Cut dried chillies into thirds and shake them to get rid of the seeds. Cover the chillies in boiling hot water for 30 minutes then drain them and blend it into a paste.
2. Rinse fermented black beans in water, drain, and mash the beans in a mortar and pestle until it turns into a paste.
3. Combine all of the spices.
4. Heat beef tallow in a pot on medium low heat and fry scallions, shallots, ginger, and garlic until browned(10 minutes).
5. Remove the aromatics and add the blended chillies and spices. Let that simmer for 15 minutes making sure the spices do not burn.
6. Add doubanjang, the mashed fermented black beans, salt, sugar, msg, and shaoxing wine. Let simmer for 5-7 minutes until sugar is dissolved.
7. Pour into tray and solidify in the fridge overnight.
8. When you want to make the hot pot, cut 1/4 of the soup base and pour the broth on top. Add your choice of veggies, toppings and meat and enjoy with your favorite dipping sauce.