Buffalo Butter Hot Pot Base

Ingredients

• ### Ingredients
• Beef Tallow 4500 g
• (Salad Oil or Rapeseed Oil) 1000 ml
• Pure Lard/Pork Fat 500 g
• Broad Bean Paste (Pixian) 1000 g
• Fried Chili Paste 3000 g
• Old Ginger (sliced) 250 g
• Large Green Onion (cut into segments) 100 g
• Onion (shredded) 100 g
• Garlic (sliced) 200 g
• Fermented Black Beans (chopped) (Yongchuan) 10 g
• Douchi Powder 140 g
• Red Sichuan Peppercorns 150 g
• Old Oil ? Particulate Spices 100 g : Shaped Spices 150 g
• Malt Powder (Meat Aroma) 12.5 g
• White Wine (52% VOL) 150 ml
• Old Oil ?? Dried Chili Powder 15 g
• ### Spices
• Sichuan Pepper (Leek Flower) 5 g
• Star Anise 10 g
• Acardia Fruit (Cao Guo) 10 g
• Cassia Bark 10 g
• Cloves 5 g
• Fennel 10 g
• Angelica Dahurica (Bai Zhi) 10 g
• Long Pepper (Bi Bo) 5 g
• Vanilla 10 g
• Achras Sapota (Xiang Guo) 10 g
• Hawthorn 10 g
• Dried Tangerine Peel 5 g
• Lemongrass 10 g
• Sand Ginger (Sha Ren) 10 g
• Grains of Paradise (White Cardamom) 10 g
• Bay Leaves 10 g
• #### Particulate Spices
• Chop the above ingredients in a blender until they are approximately 4 mm in size. Set aside.
• #### Shaped Spices
• Wash the above ingredients and set aside.
• ### Tools
• Blender

Steps

1. Place a wok over high heat. Add the beef tallow and heat until 80% done (240±10°C). Add `Old Ginger, Large Green Onion, Onion, Garlic (all 100g)`. Fry until dry (absorb all off-flavors/grassiness) and remove into the trash.
2. Add `(Salad Oil || Rapeseed Oil), Pure Lard`. Wait for the oil temperature in the pot to drop to 50% done (150±10°C). Then add `Fried Chili Paste` and stir-fry continuously for 5-8 minutes.
3. Add `Broad Bean Paste` and break it apart. Reduce to medium-low heat and stir-fry slowly until the paste residue turns slightly white and granulates (crunchy sound).
4. When the oil appears as deep cherry red, add `Sliced Ginger (150g), Garlic (100g)` and stir-fry until fragrant, for about 15 seconds.
5. Add `Fermented Black Beans, Douchi Powder` to stir-fry until fragrant. Then add `Red Peppercorns, Fennel` and stir-fry.
6. (Old Oil) At this moment, add the Particulate Spices.
7. Add `Malt Powder` and scatter evenly, then add `White Wine` and scatter evenly.
8. ### As Base Material
9. Transfer to a container and let sit in a low-temperature environment (10-20°C). It is best to use it 5 days later.
10. ### As Old Oil
11. Transfer to a container and add `Dried Chili Powder`. Stir evenly and let sit for 24 hours to create the "Old Oil".
12. Pour the Base Material into a wok, add 3/5 boiling water, and bring to a boil with high heat (Base: 2/5, Water: 3/5).
13. After boiling, white foam will appear on the surface. Skim the foam clean.
14. Reduce to medium-low heat and slowly simmer and extract flavor (approx. 25-30 minutes), then filter out the residue.
15. Wait until oil-water separation occurs in the container, then skim the **oil** from the surface (scoop out the oil) into another container.
16. Re-pour the **oil** skimmed in the previous step into a **clean wok** and continue to boil until the oil is **fully dehydrated**. Transfer to a container, this is the **Old Hot Pot Oil**.