Begin by blending the Sichuan peppercorns, dried chili peppers, cinnamon sticks, bay leaves, star anise, cumin seeds, fennel seeds, and cloves in a spice grinder until they resemble crumbly flakes.

In a large pot, heat rapeseed oil over medium heat until shimmering, then add minced garlic, grated ginger, and chopped green onions, stirring for about 2 minutes.

Mix in doubanjiang and fermented black beans to the pot and cook for another minute.

Add the blended spice mix into the pot, stirring frequently for about 10 minutes.

Mix in rock sugar, Shaoxing wine, and mushroom bouillon powder until the sugar dissolves.

Allow the mixture to cool for about 10 minutes, then blend until smooth.

Pour the blended soup base into a container, garnish with crushed Sichuan peppercorns and dried chili peppers, cover tightly, and freeze overnight.

When ready to use, thaw the frozen soup base and add it to your broth of choice.