Sichuan Hot Pot Base 麻辣火锅底料 - Chinese Recipe

Sichuan Hot Pot Base 麻辣火锅底料

🌍 Chinese, Sichuan Difficulty: ●●●○○

Ingredients

• 200g tallow (beef fat) or vegetable oil
• 100g doubanjiang
• 50g dried red chilies (crushed)
• 3 tbsp Sichuan peppercorns
• 8 cloves garlic
• 3 tbsp ginger (minced)
• 2 star anise
• 1 cinnamon stick
• 3 bay leaves
• 2 tbsp fermented black beans
• 1 tbsp sugar
• 2 tbsp Shaoxing wine
• 2L chicken stock or water

Method

1. Melting — Melt tallow in large pot over medium. Add doubanjiang; fry 5 min stirring constantly.
2. Adding — Add dried chilies, Sichuan peppercorns; fry 2 min.
3. Adding — Add garlic, ginger, star anise, cinnamon, bay leaves; fry 3 min.
4. Adding — Add black beans, sugar, wine; stir 1 min.
5. Pouring — Pour in stock; bring to boil. Simmer 20 min.
6. Straining — Strain if desired; return to pot. Use as fondue broth for raw meats, vegetables, tofu.

Tags: tallow or vegetable oil, doubanjiang, dried red chilies, sichuan peppercorns, garlic · Source: Brittani's Almanac