"Found and completely ADORED from http://yireservation.com, this recipe is not mine. I have been looking for this recipe for years now and finally, it's here for your enjoyment. Re-posted so that the Food.com community can enjoy it and the nutrition facts would be available :)"
For the stock
2 lbs beef or 2 lbs pork or 2 lbs
chicken bones, -or-
For Aged-spicy paste
szechuan spicy bean paste
dried chilies, soaked until soft
( medium sherry)
black cardamom pod
Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Bring to boil then simmer for 3 hours. Alternatively, season with the bouillon of your choice to skip the 3 hours of boiling bones.
To make the aged-spicy paste, chop the Szechuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat.
Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste.