Fish Head Hot Pot Oil
Fish Head Hot Pot Oil: Ingredients and Preparation
Ingredients
dried chili pepper segments
3000 g
dried Sichuan peppercorn 1
000 g
Pixian doubanjiang scallion segments 1000 g
2000 g
ginger slices
150 g
garlic cloves
150 g
star anise
200 g
cinnamon bark
100 g
sand ginger
150 g
black cardamom
50 g
white cardamom
25 g
amomum villosum
30 g
nutmeg
15 g
cloves
5 g
angelica dahurica
10 g
fennel seeds
20 g
bay leaves
30 g
spirit grass
15 g
pai grass
10 g
rock sugar
50 g
fermented rice wine
100 g
cooked vegetable oil
25 kg
rendered beef fat
5 kg
rendered pork fat
20 kg
Instructions
1
Step 1
Pre-cooking preparation: Place the dried chili segments in a pot of clean water and simmer until softened. Remove, rinse with clean water, drain well, then process into a paste to make the 'ciba' chili paste. Place the dried Sichuan peppercorns in a pan and dry-roast over low heat until crisp and fragrant. Break the star anise and cinnamon bark into small pieces. Crack open the black cardamom, white cardamom, amomum villosum, and nutmeg. Finely chop the angelica dahurica, bay leaves, spirit grass, and pai grass. Crush the rock sugar into pieces the size of soybeans. Cut the rendered beef fat into small cubes. Rinse all the spices separately with clean water and drain well.
2
Step 2
Hot pot oil preparation: Place the rendered beef fat in a stockpot over medium heat and render until richly fragrant. Add the cooked vegetable oil and rendered pork fat and heat to about 30% oil temperature (low heat). Add the scallion segments, ginger slices, and garlic cloves, and fry until fragrant. Add the Pixian doubanjiang, ciba chili paste, rock sugar, and Sichuan peppercorns, and stir-fry over low heat until fragrant. When the moisture is almost gone and the chilies turn slightly pale, add the white cardamom, black cardamom, amomum villosum, nutmeg, star anise, cinnamon bark, sand ginger, cloves, angelica dahurica, fennel seeds, bay leaves, spirit grass, and pai grass. Stir-fry until the doubanjiang becomes crumbly and aromatic. Pour in the fermented rice wine and stir-fry over low heat until the moisture from the rice wine has completely evaporated. Remove the stockpot from the heat, let cool, then cover. After 12 hours, strain out the residue to obtain the finished hot pot oil.
