---
title: "Beef Tallow Hot Pot Base (牛油火锅底料)"
description: "This Chongqing hot pot base is built on a generous amount of beef tallow, blended with mashed chili and a variety of spices. The resulting base is richly mala (numbing and spicy) with an intense aroma, making it the soul of hot pot for blanching ingredients like tripe and duck intestine. The beef tallow and lard provide abundant energy, while the chili and Sichuan peppercorn warm the body, dispel cold, and stimulate appetite."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/semi-finished_niu-you-huo-guo-di-liao.jpg"
url: "https://cookbook.cn-trending.com/r/semi-finished_niu-you-huo-guo-di-liao/"
---

# Beef Tallow Hot Pot Base

**牛油火锅底料 · niú yóu huǒ guō dǐ liào**

> Time: 1 h · Difficulty: Very Hard · Calories: 585 kcal · Serves: 1 serving · Category: [Semi-prepared](https://cookbook.cn-trending.com/c/semi-finished/) (半成品加工)

This Chongqing hot pot base is built on a generous amount of beef tallow, blended with mashed chili and a variety of spices. The resulting base is richly mala (numbing and spicy) with an intense aroma, making it the soul of hot pot for blanching ingredients like tripe and duck intestine. The beef tallow and lard provide abundant energy, while the chili and Sichuan peppercorn warm the body, dispel cold, and stimulate appetite.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/semi-finished_niu-you-huo-guo-di-liao.jpg)

## Ingredients

- 4500 g Beef tallow (牛油) — per serving
  - Tip: Choose high-quality yellow beef tallow with a slightly yellow color and a rich aroma.
- 1000 ml Salad oil or rapeseed oil (色拉油或菜籽油) — per serving
  - Tip: Rapeseed oil produces a base with a more intense aroma.
- 500 g Pure lard (纯猪油) — per serving
  - Tip: Lard adds a smooth mouthfeel and layers of aroma to the fat.
- 1000 g Pixian broad bean chili paste (郫县豆瓣) — per serving
  - Tip: Use aged premium doubanjiang for a deeper color.
- 3000 g Fermented chili paste (糍粑辣椒) — per serving
  - Tip: Made by boiling dried chilies until soft and then mashing them; essential for red oil.
- 250 g Mature ginger (老姜) — per serving
  - Tip: Wash to remove dirt; slice some for later use.
- 100 g Scallion (white part) (大葱) — per serving
  - Tip: Cut into segments for removing the gamey flavor from the beef tallow.
- 100 g Onion (洋葱) — per serving
  - Tip: Shred for removing the gamey flavor from the beef tallow.
- 200 g Garlic (大蒜) — per serving
  - Tip: Slice and use in two batches.
- 10 g Yongchuan fermented black beans (永川豆豉) — per serving
  - Tip: Chop before use to add a salty, umami flavor.
- 140 g Fermented soybean paste (豆母子) — per serving
  - Tip: A key ingredient for adding a fermented bean aroma.
- 150 g Red Sichuan peppercorns (红花椒) — per serving
  - Tip: Choose Maowen peppercorn for a pure numbing flavor.
- 12.5 g Malt powder (麦芽粉) — per serving
  - Tip: Meat-flavored variety; used to enhance umami and aroma.
- 150 ml 52% baijiu (52度白酒) — per serving
  - Tip: Removes gamey flavors and helps release the aroma.
- 5 g Sand ginger (shannai) (山奈) — per serving
  - Tip: A spice that adds a lingering aftertaste.
- 10 g Star anise (八角) — per serving
  - Tip: A classic source of five-spice flavor.
- 10 g Black cardamom (草果) — per serving
  - Tip: Remove the seeds to prevent bitterness.
- 10 g Cinnamon (肉桂) — per serving
  - Tip: Provides a rich, sweet aroma.
- 5 g Cloves (丁香) — per serving
  - Tip: Extremely strong aroma; do not use too much.
- 10 g Fennel seeds (小茴香) — per serving
  - Tip: Enhances aroma and cuts through greasiness.
- 10 g Angelica root (bai zhi) (白芷) — per serving
  - Tip: Removes gamey flavors and enhances aroma.
- 5 g Long pepper (荜拨) — per serving
  - Tip: Has a unique spicy aroma.
- 10 g Herbs (香草) — per serving
  - Tip: Adds a herbal fragrance.
- 10 g Xiang guo (aromatic spice berry) (香果) — per serving
  - Tip: Elevates the overall aroma.
- 10 g Hawthorn (山楂) — per serving
  - Tip: Cuts through greasiness and helps the spices release their flavor.
- 5 g Dried tangerine peel (陈皮) — per serving
  - Tip: Regulates qi and harmonizes flavors.
- 10 g Lemongrass (香茅) — per serving
  - Tip: Adds a fresh aroma.
- 10 g Amomum fruit (砂仁) — per serving
  - Tip: Warm, pungent, and aromatic.
- 10 g White cardamom (白蔻) — per serving
  - Tip: Removes off-flavors and adds pungency.
- 10 g Bay leaves (香叶) — per serving
  - Tip: A common leaf used to enhance aroma.

### Optional

- 100 g Whole spices (颗粒香料)
  - Tip: Grind the spices to 4mm; use when making aged oil.
- 150 g Whole spices (整形香料)
  - Tip: Wash and set aside; use for the regular base.
- 15 g Ground dried chili (干辣椒面)
  - Tip: Add when making aged oil to increase the heat level.

## Tools

Grinder, Large wok, Slotted spoon, Stainless steel container, Thermometer

## Method (9 steps)

1. **Remove the Gamey Flavor from the Beef Tallow** — Place the pot over high heat and add the beef tallow. Heat until 80% hot (240±10°C). Add 100g each of mature ginger, scallion (white part), onion, and garlic. Fry until completely dry, then remove them to absorb all the gamey flavor from the tallow.
   - Duration: 10 min
   - Tip: The oil temperature is extremely high; be careful of splattering when adding the vegetables.
   - Tip: Fry until golden brown, but do not let them burn.
   ![Step 1: Remove the Gamey Flavor from the Beef Tallow](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/semi-finished_niu-you-huo-guo-di-liao/step_1.jpg)
2. **Stir-Fry the Mashed Chili** — Add salad oil (or rapeseed oil) and pure lard to the pot. When the oil temperature drops to 50% hot (150±10°C), add the mashed chili. Stir-fry continuously for 5–8 minutes.
   - Duration: 8 min
   - Tip: Keep stirring constantly to prevent the chili from sticking to the pot.
   ![Step 2: Stir-Fry the Mashed Chili](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/semi-finished_niu-you-huo-guo-di-liao/step_2.jpg)
3. **Stir-Fry the Doubanjiang** — Add the doubanjiang and stir to break it up. Reduce to medium-low heat and stir-fry slowly until the solids turn slightly white and reach a sandy state (making a crackling sound).
   - Duration: 10 min
   - Tip: Doubanjiang has a high water content; you must simmer it slowly over low heat to release its aroma.
   ![Step 3: Stir-Fry the Doubanjiang](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/semi-finished_niu-you-huo-guo-di-liao/step_3.jpg)
4. **Add Ginger and Garlic for Flavor** — When the oil turns a cherry-red color, add the remaining ginger slices (150g) and garlic (100g). Stir-fry until fragrant for about 15 seconds.
   - Duration: 15 sec
   - Tip: This step is a second round of flavor enhancement.
   ![Step 4: Add Ginger and Garlic for Flavor](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/semi-finished_niu-you-huo-guo-di-liao/step_4.jpg)
5. **Add Aromatics and Sichuan Peppercorn** — Add the chopped fermented black beans and fermented soybean seeds and stir-fry until fragrant. Then add the red Sichuan peppercorn and fennel seeds and continue stir-frying.
   - Duration: 1 min
   - Tip: Do not stir-fry the Sichuan peppercorn for too long, or it will turn bitter.
   ![Step 5: Add Aromatics and Sichuan Peppercorn](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/semi-finished_niu-you-huo-guo-di-liao/step_5.jpg)
6. **Add the Core Spices** — If making aged oil, add the whole spices. Otherwise, add the shaped spices and stir-fry until evenly coated.
   - Duration: 1 min
   - Tip: The spices should be washed or ground in advance.
   ![Step 6: Add the Core Spices](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/semi-finished_niu-you-huo-guo-di-liao/step_6.jpg)
7. **Season and Finish** — Add the malt powder and stir to break it up. Finally, pour in the baijiu and stir until evenly combined, then remove from the heat.
   - Duration: 1 min
   - Tip: The baijiu helps bring out the complex aroma of all the spices.
   ![Step 7: Season and Finish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/semi-finished_niu-you-huo-guo-di-liao/step_7.jpg)
8. **Rest the Base to Mature** — Transfer the base to a container and let it rest at 10–20°C for 5 days. Use it once the flavors have fully melded.
   - Duration: 7200 min
   - Tip: Resting is key to the base's rich, mellow flavor.
   ![Step 8: Rest the Base to Mature](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/semi-finished_niu-you-huo-guo-di-liao/step_8.jpg)
9. **Make Hot Pot Aged Oil (Optional)** — After letting the base rest with ground dried chili for 24 hours, add water and bring to a boil, skimming off the foam. Simmer over medium-low heat for 25–30 minutes, then strain out the solids and separate the oil from the water. Finally, reduce the oil until all the water is evaporated to create the aged oil.
   - Duration: 60 min
   - Tip: The water is fully reduced when no more steam rises from the oil's surface and the oil looks clear and translucent.
   ![Step 9: Make Hot Pot Aged Oil (Optional)](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/semi-finished_niu-you-huo-guo-di-liao/step_9.jpg)

## Tips

- Be sure to dry your hands and tools completely before handling the hot oil to avoid splattering and severe burns.
- Watch the heat closely throughout the stir-frying process. If the doubanjiang or chili burns, the entire batch will turn bitter.
- You can adjust the spice ratios to your taste, but do not use too much cloves or black cardamom.
- Work in a well-ventilated area, as the aroma is very strong.

## Overview image

![Beef Tallow Hot Pot Base — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/semi-finished_niu-you-huo-guo-di-liao_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/semi-finished/牛油火锅底料.md

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---

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The beef tallow and lard provide abundant energy, while the chili and Sichuan peppercorn warm the body, dispel cold, and stimulate appetite. 这道重庆火锅底料以大量牛油为基底，糅合糍粑辣椒和多种香辛料，熬出的底料麻辣醇厚、香气浓烈，是涮烫毛肚、鸭肠等食材的灵魂。牛油和猪油提供了丰富能量，辣椒与花椒能温中散寒、促进食欲。","recipeCategory":"Semi-prepared / 半成品加工","recipeCuisine":["Sichuan","Chinese"],"keywords":"Chongqing hot pot, Soup base, Mala (Numbing & Spicy), Beef tallow, Sichuan, 重庆火锅, 底料, 麻辣, 牛油, 川菜","inLanguage":["en","zh-Hans"],"author":{"@type":"Organization","name":"Anduin2017 / HowToCook contributors"},"isAccessibleForFree":true,"license":"https://unlicense.org/","image":["https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/semi-finished_niu-you-huo-guo-di-liao.jpg"],"nutrition":{"@type":"NutritionInformation","calories":"585 kcal"},"totalTime":"PT60M","recipeYield":"1 serving","recipeIngredient":["4500 g Beef tallow","1000 ml Salad oil or rapeseed oil","500 g Pure lard","1000 g Pixian broad bean chili paste","3000 g Fermented chili paste","250 g Mature ginger","100 g Scallion (white part)","100 g Onion","200 g Garlic","10 g Yongchuan fermented black beans","140 g Fermented soybean paste","150 g Red Sichuan peppercorns","12.5 g Malt powder","150 ml 52% baijiu","100 g Whole spices","150 g Whole spices","15 g Ground dried chili","5 g Sand ginger (shannai)","10 g Star anise","10 g Black cardamom","10 g Cinnamon","5 g Cloves","10 g Fennel seeds","10 g Angelica root (bai zhi)","5 g Long pepper","10 g Herbs","10 g Xiang guo (aromatic spice berry)","10 g Hawthorn","5 g Dried tangerine peel","10 g Lemongrass","10 g Amomum fruit","10 g White cardamom","10 g Bay leaves"],"recipeInstructions":[{"@type":"HowToStep","name":"Remove the Gamey Flavor from the Beef Tallow","text":"Place the pot over high heat and add the beef tallow. 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