Chinese
Chinese - Sichuan and Regional
Fire Pot Base
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 100g doubanjiang
- • 50g dried chilies
- • 2 tbsp Sichuan peppercorns
- • 6 star anise
- • 3 bay leaves
- • 1 cinnamon stick
- • 100g beef tallow
- • 50ml peanut oil
Preparation Steps
1
Phase 1
Steep the dried chilies in hot water, then drain and mince.
2
Phase 2
Fry the peppercorns, star anise, cinnamon, and bay leaves in the oil until fragrant, then strain them out.
3
Phase 3
Cook the doubanjiang and minced chilies in the beef tallow until the oil is deep red.
4
Phase 4
Return the toasted spices and simmer for 15 minutes.
5
Phase 5
Cool and store the concentrated base to make hot pot broth.