Hot Pot Base Stir-frying (Jingyu Version)

Name: Hot Pot Base Stir-frying (Jingyu Version)
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Cuisine: Chinese
Ingredients: 100 g star anise (broken into small pieces); 50 g sand ginger (broken into small pieces); 50 g cinnamon bark; 50 g fennel seeds; 25 g black cardamom (cracked, soaked in liquor); 25 g gromwell root; 10 g bay leaves; 10 g fragrant herb; 5 g cloves (soaked in liquor); rapeseed oil (refined/heated), to taste; beef tallow (cut into small pieces), to taste; Pixian doubanjiang (finely chopped), to taste; dried chili peppers (boiled about 2 minutes, then chopped into paste), to taste; ginger (crushed), to taste; garlic cloves, to taste; scallions (tied into knots), to taste; rock sugar (crushed), to taste; fermented glutinous rice juice, to taste

A spicy (mala) hot pot base stir-fried with rapeseed oil, beef tallow, and aromatics including star anise and sand ginger (shan nai).

2h 40m

Easy

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Hot Pot Base Stir-frying (Jingyu Version)

Ingredients

star anise (broken into small pieces) 100 g

sand ginger (broken into small pieces) 50 g

cinnamon bark 50 g

fennel seeds 50 g

black cardamom (cracked, soaked in liquor) 25 g

gromwell root 25 g

bay leaves 10 g

fragrant herb 10 g

cloves (soaked in liquor) 5 g

rapeseed oil (refined/heated) to taste

beef tallow (cut into small pieces) to taste

Pixian doubanjiang (finely chopped) to taste

dried chili peppers (boiled about 2 minutes, then chopped into paste) to taste

ginger (crushed) to taste

garlic cloves to taste

scallions (tied into knots) to taste

rock sugar (crushed) to taste

fermented glutinous rice juice to taste

Instructions

Initial Processing

Refine the rapeseed oil, cut the beef tallow into small pieces, finely chop the Pixian doubanjiang, boil the dried chilies in a pot of boiling water for about 2 minutes, then remove and chop into a paste to make ciba chili paste. Crush the ginger, tie the scallions into knots, crush the rock sugar, break the star anise, sand ginger, and cinnamon bark into small pieces, and crack the black cardamom. Soak the spices in liquor.

Stir-frying the Base

Place a wok over medium heat, pour in the rapeseed oil and heat it up. Add the beef tallow and melt it. Add the ginger, garlic cloves, and scallion knots to release their aroma. Next, add the Pixian doubanjiang and ciba chili paste. Switch to low heat and slowly stir-fry for about 1-1.5 hours, until the doubanjiang is dried and the chilies turn slightly whitish. Remove the scallion knots from the wok and discard. Immediately add the liquor-soaked spices and stir-fry over low heat for about 15-20 minutes, until the spices darken in color. Add the rock sugar and fermented glutinous rice juice, and simmer over low heat until the water in the fermented rice juice has completely evaporated. At this point, remove the wok from the heat, cover it, and let the ingredients cool down — this is the finished hot pot base.

Preparing the Soup Base

Add rapeseed oil to the pot, add 150 g dried chili peppers and 25 g Sichuan peppercorns, stir-fry until fragrant and set aside. In another pot, add 100 g of the stir-fried hot pot base, pour in 2500 g of fresh broth, season with chicken essence and MSG, sprinkle the stir-fried dried chilies and peppercorns on top, and pour into a dedicated hot pot vessel.