From my experience cooking butter hotpot seasoning, the key to authentic flavor lies in the sequence and quality of ingredients used during the stir-frying process. Starting with melting the butter or lard adds a deep richness that forms the foundation for the broth. Then adding aromatic vegetables such as chopped big scallions, small scallions, onions, and garlic allows the oil to absorb their flavors. I found that frying small pieces of fresh yellow ginger until fragrant before adding fermented chili bean paste (doubanjiang) and fine chili peppers intensifies the seasoning’s spicy notes. Including white soybean oil at this stage helps balance the butter’s richness and prevents the seasoning from being too greasy. Don't forget to add the right amount of Sichuan peppercorns and other spices toward the end of frying to introduce subtle floral and numbing sensations, crucial for a traditional hotpot flavor. When prepared correctly, this seasoning base will infuse your hotpot broth with layers of bold aromas and taste that guests will love. I recommend using fresh, quality ingredients and adjusting spice levels to your heat preference. Taking the time to stir-fry the components thoroughly before adding stock ensures each bite bursts with flavor.