Beef Tallow Hot Pot Base

Method9 steps

1. 1

   Remove the Gamey Flavor from the Beef Tallow

   牛油去腥处理

   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.

   锅置旺火放入牛油烧至八成热(240±10°C)，放入老姜、大葱、洋葱、大蒜各100g，炸干后捞出，以吸尽牛油腥味。

   ⏱10 min

   • 💡 The oil temperature is extremely high; be careful of splattering when adding the vegetables.油温极高，放入蔬菜时需小心溅油
   • 💡 Fry until golden brown, but do not let them burn.炸至焦黄但不可炸糊
   
2. 2

   Stir-Fry the Mashed Chili

   炒制糍粑辣椒

   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.

   向锅中加入色拉油（或菜籽油）和纯猪油，待油温降至五成热(150±10°C)时放入糍粑辣椒，持续翻炒 5-8 分钟。

   ⏱8 min

   • 💡 Keep stirring constantly to prevent the chili from sticking to the pot.需不停翻动，防止辣椒粘锅
   
3. 3

   Stir-Fry the Doubanjiang

   炒制豆瓣

   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).

   放入豆瓣炒散，转用中小火慢炒，直至料渣略微发白且呈现翻砂状态（发出沙沙声）。

   ⏱10 min

   • 💡 Doubanjiang has a high water content; you must simmer it slowly over low heat to release its aroma.豆瓣含水量高，必须小火慢熬出香味
   
4. 4

   Add Ginger and Garlic for Flavor

   加入姜蒜调味

   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.

   观察油液呈现樱桃红色时，放入剩余的姜片(150g)和大蒜(100g)炒香，约 15 秒。

   ⏱15 sec

   • 💡 This step is a second round of flavor enhancement.此步骤为二次增香
   
5. 5

   Add Aromatics and Sichuan Peppercorn

   加入辅料与花椒

   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.

   放入剁碎的豆豉、豆母子炒香，随后放入红花椒和小茴香继续炒制。

   ⏱1 min

   • 💡 Do not stir-fry the Sichuan peppercorn for too long, or it will turn bitter.花椒不宜久炒，以免发苦
   
6. 6

   Add the Core Spices

   加入核心香料

   If making aged oil, add the whole spices. Otherwise, add the shaped spices and stir-fry until evenly coated.

   若制作老油则放入颗粒香料，否则放入整形香料翻炒均匀。

   ⏱1 min

   • 💡 The spices should be washed or ground in advance.香料需提前洗净或粉碎
   
7. 7

   Season and Finish

   调味收尾

   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.

   放入麦芽粉炒散，最后倒入白酒炒匀即可起锅。

   ⏱1 min

   • 💡 The baijiu helps bring out the complex aroma of all the spices.白酒能激发出所有香料的复合香气
   
8. 8

   Rest the Base to Mature

   底料静置熟化

   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.

   将底料装入容器，置于 10-20°C 环境下静置 5 天，待其味道融合后再使用。

   ⏱7200 min

   • 💡 Resting is key to the base's rich, mellow flavor.静置是底料醇厚的关键
   
9. 9

   Make Hot Pot Aged Oil (Optional)

   火锅老油炼制（可选）

   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.

   底料加干辣椒面静置24小时后，加水烧开撇沫，中小火熬25-30分钟，过滤去渣后油水分离，最后将油炼干水分即成老油。

   ⏱60 min

   • 💡 The water is fully reduced when no more steam rises from the oil's surface and the oil looks clear and translucent.炼干水分的标志是油面不再有水蒸气冒出且油色透亮