Beef Tallow Hot Pot Base (Chongqing Style)

Render the Beef Tallow

• Place a large wok or pot over high heat. Add 4500g beef tallow and heat until it reaches 80% hot (240±10°C).
• Add 100g ginger slices, 100g scallion segments, 100g sliced onion, and 100g garlic slices. Fry until the aromatics are completely dried out and have absorbed the beef tallow's gamey smell.
• Remove and discard the fried aromatics.

Add Oils and Initial Chili

• Add 1000ml vegetable oil (or rapeseed oil) and 500g pure pork lard to the wok.
• Wait for the oil temperature to drop to 50% hot (150±10°C).
• Add 3000g ciba chili paste (pounded chili paste). Stir-fry continuously for 5-8 minutes.

Add Doubanjiang and Slow-Fry

• Add 1000g Pixian doubanjiang (broad bean chili paste). Break it up and stir-fry.
• Reduce heat to medium-low. Slowly fry until the residue turns slightly white and makes a sizzling sound (this is called 'fan sha' or turning sandy).
• Continue until the oil turns a bright cherry red color.

Add Aromatics and Spices

• When the oil reaches a bright cherry red, add 150g ginger slices and 100g garlic slices. Stir-fry until fragrant (about 15 seconds).
• Add 10g minced fermented black beans (Yongchuan douchi) and 140g doumusi (fermented soy product). Stir-fry until fragrant.
• Add 150g red Sichuan peppercorns and 10g cumin seeds. Stir-fry until aromatic.

Add Ground Spices and Final Seasonings

• If making hot pot oil (lao you), add 100g ground spice mixture at this point.
• If making whole spice base, add 150g whole spice mixture at this point.
• Add 12.5g malt powder (for meaty aroma) and stir until dispersed.
• Add 150ml Chinese baijiu (52% alcohol). Stir to incorporate and cook off the alcohol.

For Hot Pot Base Storage

• Remove from heat and transfer the hot pot base into containers.
• Let it rest in a cool environment (10-20°C) for 5 days before using for best flavor development.

For Making Hot Pot Oil (Lao You)

• Transfer the mixture to a container and stir in 15g dried chili powder. Let it sit for 24 hours.
• Pour the base back into the wok. Add boiling water at a 2:3 ratio (2 parts base to 3 parts water).
• Bring to a boil over high heat. Skim off any foam that appears on the surface.
• Reduce to medium-low heat and simmer gently for 25-30 minutes to extract all flavors.
• Strain the mixture to remove solids. Let it sit until oil and water separate completely.
• Carefully ladle off the red oil from the top layer into another container.
• Pour the separated oil back into a clean wok. Heat over medium heat to evaporate any remaining moisture.
• Transfer the rendered hot pot oil (lao you) to storage containers. This is now ready to use.