Soße
Beef Fat Hot Pot Base
1 Std. 15 Min.Für 6Nutri-Score D€€
D
1 Std. 15 Min.
1 Std. 15 Min.Beef Fat Hot Pot Base
was Sie brauchen
Zutaten
beef fat (cut into pieces)Fleisch500 g
butter (cold)Milchprodukte100 g
rapeseed oilVorräte300 ml
celery (cut into pieces)Obst & Gemüse2 Stücke
onion (sliced)Obst & Gemüse1 Stück
ginger (sliced)Obst & Gemüse50 g- shiitake mushrooms (dried)Obst & Gemüse30 g
dried chilies (stemmed)Gewürze100 g- rock sugarVorräte40 g
sesame seedsNüsse & Samen20 g- Sichuan peppercornsGewürze30 g
- fermented broad bean pasteVorräte150 g
- fermented black beans (chopped)Vorräte40 g
- hot pot spice mixGewürze30 g
- cooking wineVorräte50 ml
pro Portion
Nährwerte
1.027kcal
- Kohlenhydrate
- 20 g
- Eiweiß
- 4 g
- Fett
- 103 g
was Sie verwenden
Utensilien
Wok
Schaumlöffel
Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Melt the fats
- Melt the butter in the wok with the beef fat.
- Add the rapeseed oil and heat it up.
- Schritt 2
Fry the aromatics
- Fry the celery until dry and fragrant.
- Add the onion and fry until golden.
- Remove the vegetables with a slotted spoon and discard them.
- Schritt 3
Fry the ginger and mushrooms
- Fry the ginger slices until fragrant.
- Add the shiitake mushrooms and fry until the oil is hot again.
- Schritt 4
Add the chilies and sugar
- Add the dried chilies and stir-fry.
- Stir in the rock sugar until it melts.
- Schritt 5
Add the sesame and Sichuan pepper
- Add the sesame seeds and Sichuan peppercorns.
- Stir-fry until aromatic.
- Schritt 6
Fry the bean paste
- Add the fermented broad bean paste and fermented black beans.
- Fry over low heat until the oil turns red and fragrant.
- Schritt 7
Add the spices and wine
- Add the hot pot spice mix.
- Pour in the cooking wine and stir everything well.
- Schritt 8
Simmer the base
- Simmer gently until the base is fragrant and the oil separates.
- Let it cool and store for later hot pot use.