Sos
Beef Fat Hot Pot Base
1 godz. 15 minPorcje: 6Nutri-Score D€€
D
1 godz. 15 min
1 godz. 15 minBeef Fat Hot Pot Base
czego potrzebujesz
Składniki
beef fat (cut into pieces)Mięso500 g
butter (cold)Nabiał100 g
rapeseed oilSpiżarnia300 ml
celery (cut into pieces)Warzywa i owoce2 kawałki
onion (sliced)Warzywa i owoce1 kawałek
ginger (sliced)Warzywa i owoce50 g- shiitake mushrooms (dried)Warzywa i owoce30 g
dried chilies (stemmed)Przyprawy100 g- rock sugarSpiżarnia40 g
sesame seedsOrzechy i nasiona20 g- Sichuan peppercornsPrzyprawy30 g
- fermented broad bean pasteSpiżarnia150 g
- fermented black beans (chopped)Spiżarnia40 g
- hot pot spice mixPrzyprawy30 g
- cooking wineSpiżarnia50 ml
na porcję
Wartości odżywcze
1027kcal
- Węglowodany
- 20 g
- Białko
- 4 g
- Tłuszcz
- 103 g
czego użyjesz
Przybory
Wok
Łyżka cedzakowa
Płyta kuchenna
krok po kroku
Przygotowanie
- Krok 1
Melt the fats
- Melt the butter in the wok with the beef fat.
- Add the rapeseed oil and heat it up.
- Krok 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.
- Krok 3
Fry the ginger and mushrooms
- Fry the ginger slices until fragrant.
- Add the shiitake mushrooms and fry until the oil is hot again.
- Krok 4
Add the chilies and sugar
- Add the dried chilies and stir-fry.
- Stir in the rock sugar until it melts.
- Krok 5
Add the sesame and Sichuan pepper
- Add the sesame seeds and Sichuan peppercorns.
- Stir-fry until aromatic.
- Krok 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.
- Krok 7
Add the spices and wine
- Add the hot pot spice mix.
- Pour in the cooking wine and stir everything well.
- Krok 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.