Braised Beef Tendon Hotpot Seasoning
Jintou Banao Seasoning — Ingredients and Preparation
Ingredients
Special sauce
100 g
Spicy hotpot base
20 g
Scallion segments and ginger slices, each
25 g
Baijiu (Chinese white liquor)
25 g
Aged oil
100 g
Chicken powder
25 g
Original braising broth
500 g
Secondary broth
1.5 kg
Pickled chili paste
500 g
Spicy chili sauce
350 g
Red oil doubanjiang paste
200 g
Spicy girl chili sauce
150 g
Minced ginger
50 g
Dried shallot mince
70 g
Chili oil
1500 g
Thirteen-spice blend
3 g
Chicken fat
100 g
MSG
30 g
Rock sugar
50 g
Shaoxing wine
30 g
High broth (example)
35 kg
Sichuan peppercorns
85 g
Angelica root
65 g
Sand ginger (galangal)
200 g
White cardamom and fennel, each
100 g
Cloves
25 g
Katsumade galangal
70 g
Bay leaves
55 g
Sand cardamom and black cardamom, each
35 g
Cinnamon bark
80 g
Shilixiang aromatic herb
50 g
Licorice root
15 g
Instructions
1
Step 1
Clean all selected ingredients, blanch them first, and then place into the boiling braising broth to braise. Beef tendons and fascia braise for about 1.5 hours, beef tripe for about 1 hour, beef skin and shank meat for about 55 minutes. Once the braising broth has cooled, remove them. Note that the ingredients should be cut slightly larger, to make it easier for portioning into the hotpot.
2
Step 2
Cut all the cooked ingredients into roughly 5 cm blocks; cut carrots into chunks, soak dried shiitake mushrooms, remove the stems and slice, blanch and stir-fry separately, simmer with a small amount of braising broth until flavorful, and pour into the hotpot basin as a base layer.
3
Step 3
Place the wok over heat, pour in the aged oil and heat, stir-fry scallion segments and ginger slices until fragrant, add the special sauce and hotpot base and briefly stir-fry, add the cut ingredients, pour in the original braising broth, add the secondary broth, add the remaining seasonings to taste, bring to a boil for 1 minute, pour into the hotpot basin, and serve.
4
Step 4
After finishing the contents, additional high broth can be added to the pot, lit to boil, and fatty lamb, fatty beef, tripe, fresh duck blood, fish slices, kidney slices, squid, eel slices, yellow catfish, shrimp dumplings, mushrooms, wood ear, tofu skin, sweet potato noodles, staple foods, and bean products can be swish-cooked to order according to guests' needs. Dipping sauces such as sesame paste, garlic paste, fragrant oil, and seafood sauce can be served alongside.
5
Step 5
Pay close attention to the selection of ingredients; they must be fresh, and you must understand the different characteristics of the different parts.
6
Step 6
The preparation of the braising broth is critical, and the proportions must be well controlled.
7
Step 7
The doneness of the different parts must be mastered; avoid being too firm, or being overcooked until soft and lacking chewiness.
8
Step 8
Adjust the flavor when assembling the pot; this hotpot is similar to a cold-pot style hotpot, eat first then swish-cook.
