Main ingredients:
Beef butter: 300g; Dried chili: 200g; Fermented black beans: 10g; Garlic: 20g; Lees: 20g; Star anise: 5 pieces; Cumin: a pinch; Cinnamon: a section; Ginger: a piece; White wine: a little.
Auxiliary materials:
Pixian Douban: 200g; Sichuan peppercorn: 40g; Rock sugar: a small handful; Spring onion: 2 sections; Black cardamom: 1 piece; Fennel: a pinch; Bay leaves: a few pieces; Cloves: 4 pieces (too many will make it bitter); Rapeseed oil: appropriate amount.
Flavor: Spicy; Cooking method: Stir-fry; Time-consuming: Several hours; Difficulty: Ordinary.
Detailed steps for cooking Spicy Beef Butter Hot Pot Base
Cut fresh beef butter into small pieces.
Put the beef butter in the pot, add some water and cooking wine, and stir-fry constantly.
Slowly cook until the oil comes out, do not overcook it, otherwise it will lose the flavor of the beef butter; if it is cooked too lightly, the flavor of the beef butter will be too strong, and it will also cause the soup to foam.
The cooked beef butter.
Various spices are mixed and soaked in warm water to remove bitterness.
Soak Sichuan peppercorns in white wine.
Three types of chili peppers are used to add different flavors.
Cut into sections and boil in water for a few minutes, then crush them in a mortar to make Zhi Ba chili pepper. It was too tiring to crush, so a food processor can also be used.
Put rapeseed oil in the pot and let it cool after heating.
Add the beef butter and stir-fry until melted. Half of the cooked beef butter is used.
Add spring onion, ginger, garlic, and half an onion. Fry until dark in color to release the aroma, but do not burn it.
Add chopped Doubanjiang and simmer on low heat.
Add half of the Zhi Ba chili pepper and stir-fry for 15 minutes on low heat.
Add the other half of the Zhi Ba chili pepper and continue to stir-fry for 15 minutes. Be patient and stir constantly on low heat.
The color gets better the longer it is stir-fried.
Drain most of the water from the soaked spices and add them to the pot. Add white wine and continue to stir and simmer for 20 minutes.
Add the soaked Sichuan peppercorns and white wine.
Continue to stir and simmer.
Yongchuan fermented black beans cannot be omitted.
Add rock sugar and Yongchuan fermented black beans and stir-fry.
Add lees and stir for 5 minutes.
Cover and simmer until cooled and let it cool down.
When it cools down, it can be packed up.
Put it in a box.
Looks good.
