Hello everyone, this is Wang Gang
In this video, I’ll share the recipe of
Spicy Beef Tallow Hot Pot Soup Base
First, prepare the spices
Add 30g cinnamon into a bowl
Add 25 star anises
Add 3 tsao-kos with seeds removed
Add 40g fennel seeds
Add 10 white cardamom
Add warm water to wash the spices, and then soak for 20 minutes
to remove the impurities and bitterness from the spices
20 minutes later, blend the spices
so that the aroma is easier to release and the cooking time can be shortened
After that, take out the blended spices for later use
Next, make the Ciba Lajiao (literally “rice cake chili”)
Add 800g dried chili peppers into a bowl
and soak in boiled water for 30 minutes for later use
Soaking softens the dried chili peppers and make them easier to mince
30 minutes later, mince the dried chili pepper for later use
Next, prepare the side ingredients to be fried
Slice 100g raw ginger for later use
Shred 200g leek for later use
Smack and cut 80g green onion into chunks for later use
Cut 50g cilantro into chunks for later use
Next, prepare the ingredients for beef tallow hot pot
Add 50g Sichuan green peppercorn into a bow
and mix them up with 30g high-alcohol baijiu liquor for later use
Soaking with baijiu allows maximum activation of the aroma of Sichuan peppercorn
Add 100g dried whole chili peppers into a bowl
Add 5g bay leaves
And add boiled water to soak for 20 minutes for later use
Mince 40g raw ginger for later use
Mince 20g Yongchuan “Dou Chi” fermented beans for later use
Put 800g chili oil doubanjiang in a bowl for later use
Put 40g “Jiu Zao” rice wine distiller grain in a bowl for later use
Finally, cut 5000g beef tallow into small pieces for later use
Next, cook
First, heat up the wok
and then melt the beef tallow with high fire
Heat up the oil to 50% (~150C)
After that, add in the ginger, green onion, leek and cilantro
and fry with low fire until they turn golden brown
This step extracts the aroma from the ginger, green onion, leek and cilantro
which is the key step to ensure the aroma of the hot pot soup base
Take out and abandon the ingredients after they are fried to golden brown
After that, reheat the oil to 50% heated (~150C)
add in the processed Ciba Lajiao
and stir fry with low to medium fire for 15 minutes
In this step, we need to slightly dehydrate the Ciba Lajiao
15 minutes later, add in the soaked dried chili peppers and bay leaves
Stir fry to distribute the chilis, and then add in the doubanjiang
Stir fry with low fire for 20 minutes to distribute the doubanjiang evenly and extract its aroma
20 minutes later, add in the Dou Chi and ginger mince
and stir fry with low fire for another 15 minutes to extract their aroma
15 minutes later, add in the spices
and stir fry with low fire for 10 minutes
After that, add in the Sichuan green peppercorns
Note that Sichuan peppercorn is a volatile seasoning unsuitable for long cooking
5 minutes later, add in 30g white rock sugar
to enhance the umami taste and neutralize the spiciness
After melting the rock sugar, add in the Jiu Zao to stir fry to another 10 minutes
10 minutes later, add in 20g high-alcohol baijiu liquor
to remove smells of the beef tallow and enhance the aroma of the soup base
Finish by cooking for another 10 minutes
Note that hot pot soup base should not be used immediately after cooking
but should stand still for 12 hours before use
Now, a family version Spicy Hot Pot Soup Base is done
Technical summary of Hot Pot Soup Base: 1. Spices must be cleaned and soaked for 20 minutes before cooking, so that it’s easier to release the aroma 2. Sichuan peppercorns should be soaked or mixed in baijiu liquor so that the numbing taste can be released perfectly 3. Spices and Sichuan peppercorns are volatile seasoning. Adding them too early results in loss of their aroma 4. Hot pot soup base should stand still for 12 hours after cooking, so that it is allowed to release the pure aroma That’s all for the technical summary of Spicy Beef Tallow Hot Pot Soup Base
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