Making a spicy butter hot pot base using gold ingot butter creates a wonderfully rich and aromatic flavor that elevates any hotpot meal. From my experience, the key to success lies in carefully frying the butter until golden and infusing it with an array of spices such as dry old minced ginger, coriander, scallion, and onion. Adding authentic Chinese ingredients like Xiaciba sea peppers and mother-and-child bean paste brings a perfect balance of heat and depth. I also found that frying the sea peppers evenly with rock sugar at the right temperature, around 110 degrees Celsius, helps unlock their natural spiciness without bitterness. Stirring in glutinous rice towards the end adds a subtle thickness that coats your ingredients beautifully in the hotpot. One great tip is to finish the seasoning by mixing in a splash of Baijiu just before turning off the heat. This imparts an enticing aroma and a slight warmth that rounds out the flavors. This homemade spicy butter seasoning is not only perfect for chafing dishes but also adds a delicious twist to regular hotpot gatherings. It’s a crowd-pleaser that combines traditional Chinese flavors with a rich, buttery base. Whether you’re cooking for family or friends, this recipe is sure to impress and make your hotpot experience unforgettable.