Sauce
Beef Fat Hot Pot Base
1 h 15Pour 6Nutri-Score D€€
D
1 h 15
1 h 15Beef Fat Hot Pot Base
ce qu’il vous faut
Ingrédients
beef fat (cut into pieces)Viandes500 g
butter (cold)Produits laitiers100 g
rapeseed oilÉpicerie300 ml
celery (cut into pieces)Fruits et légumes2 morceaux
onion (sliced)Fruits et légumes1 morceau
ginger (sliced)Fruits et légumes50 g- shiitake mushrooms (dried)Fruits et légumes30 g
dried chilies (stemmed)Épices100 g- rock sugarÉpicerie40 g
sesame seedsFruits à coque et graines20 g- Sichuan peppercornsÉpices30 g
- fermented broad bean pasteÉpicerie150 g
- fermented black beans (chopped)Épicerie40 g
- hot pot spice mixÉpices30 g
- cooking wineÉpicerie50 ml
par portion
Nutrition
1 027kcal
- Glucides
- 20 g
- Protéines
- 4 g
- Lipides
- 103 g
ce que vous utiliserez
Ustensiles
Wok
Écumoire
Plaque de cuisson
pas à pas
Préparation
- Étape 1
Melt the fats
- Melt the butter in the wok with the beef fat.
- Add the rapeseed oil and heat it up.
- Étape 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.
- Étape 3
Fry the ginger and mushrooms
- Fry the ginger slices until fragrant.
- Add the shiitake mushrooms and fry until the oil is hot again.
- Étape 4
Add the chilies and sugar
- Add the dried chilies and stir-fry.
- Stir in the rock sugar until it melts.
- Étape 5
Add the sesame and Sichuan pepper
- Add the sesame seeds and Sichuan peppercorns.
- Stir-fry until aromatic.
- Étape 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.
- Étape 7
Add the spices and wine
- Add the hot pot spice mix.
- Pour in the cooking wine and stir everything well.
- Étape 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.