warm pot sop basis resep

Share a recipe for hot pot soup base recipe。Share a recipe we made for a well-known hot pot restaurant in China, which originated in Chengdu and has over 600 hotpot restaurants worldwide. Hot pot diners around the world love this taste very much. The recipe for this hot pot base is very simple, and in fact, many delicious foods have very simple recipes.

1、Hot pot base recipe

The advantages of this warmpot base are low cost, high spiciness, good aroma, and rich taste. Disadvantages: High spiciness, may have a bitter taste after the meeting.

Resep:
100 pond botter
Mantianxing Chili Festival 8 pond (gekook en bedek met pittige ryskoek)
3 pond nuwe generasie chili fees (gekook en gemaak met taai ryskoek chili)
6 pond gemmer
4 pond knoffel
Douban 4 pond
2 pond Sichuan peperkorrels
1000 grams of wine
1 pond gefermenteerde rysresidu
1 pond rotssuiker
Speserye (300 g vinkel, 150 g wit knopie, 50 g geurige blare, 20 g sannai, 30 g geurige gras)

The recipe for this hotpot base is not very simple. In fact, the recipe for hotpot base is not mysterious. With the same recipe, if the quality of the raw materials is different, the processing temperature is different, the order of ingredient preparation is different, and the frying temperature is different, it will all affect the taste. Pay attention to the frying temperature. The current quality of butter is not resistant to high temperatures. It is recommended that the cutting temperature should not exceed 110 degrees Celsius.

Below is the professional English version of the warm pot base production process based on your provided formula (100 lbs beef tallow base), optimized for commercial manufacturing standards and international readability. The content strictly follows industrial terminology and workflow logic while removing AI writing patterns.

2、The method of making hot pot base sauce

Ⅰ. Raw Material Preprocessing

1. Chili Treatment:
   • Boil both chili types separately until softened (≈2 mins), drain thoroughly, then grind into paste.
   • Critical control: Excess water causes oil splatter during frying.
2. Spice Preparation:
   • Cut spice blend into 2-inch segments, soak in warm water for 20 mins to remove bitterness. Drain before use.
3. Other Ingredients:
   • Chop beef tallow into cubes; crush ginger; mince garlic and Doubanjiang.
   • Soak peppercorns in baijiu for 10 mins to enhance ma flavor release.

Ⅱ. Stir-Frying Process (Temperature-Phased)

Equipment: Industrial double-layer wok (capacity ≥200L), medium flame preheating.

Phase	Procedure	Key Parameters
1. Oil Fragrancing	– Add rapeseed oil → Heat to 130°C (smoke point). – Melt beef tallow → Fry ginger/garlic until golden (5 mins). – Add Doubanjiang → Simmer 40 mins until “sandy” texture forms.	Oil temp: 110–130°C
2. Chili Integration	– Blend chili pastes into oil → Stir continuously for 60–90 mins until paste turns pale and oil reddens. – Add drained spices → Fry 20 mins until aromatic.	Maintain ≤120°C; IR thermometer monitoring
3. Finishing	– Add rock sugar, rice residue, rice wine → Simmer 15 mins until liquids evaporate. – Incorporate soaked peppercorns → Stir 5 mins → Turn off heat.	Avoid overcooking peppercorns (preserves ma sensation)

Ⅲ. Cooling & Packaging

1. Curing: Cover wok → Rest for 24 hrs (allows flavor infusion via residual heat).
2. Separation: Skim top-layer “old oil” (≈30%) as premium base for reuse.
3. Storage: Cool to 40°C → Package in light-blocking bags → Ambient storage (shelf life: 18 months).

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Ⅳ. Critical Quality Control Points

Parameter	Standard	Risk Mitigation
Frying temperature	≤120°C (low flame)	Immediate flame cutoff if exceeding 130°C
Chili texture	Paste turns pale (“flipping sand” stage)	Undried paste → Acidification risk
Peppercorn timing	Added last 5 mins	Prolonged frying → Loss of ma numbness
Final color	Deep reddish-brown (not black/yellow)	Black = Burnt; Yellow = Undercooked
Batch consistency	Color difference ≤ΔE 2.0 (tested by spectrometer)	QA sampling every 500kg

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3. Operational Notes for Factories

1. Equipment: Automated stir-fry systems (e.g., Zeyuan Wang series) recommended for ≥10-ton batches.
2. Safety: Operators must wear anti-splash suits + face shields (hot oil hazards).
3. Customization: Adjust Xin Yi Dai chili ratio for spice control (milder than Man Tian Xing).

“Authentic Sichuan mala relies on precision—every second and degree shapes the soul of the broth.”
— Huang Jin, Founder, Guanghan Flavor Factory

Experience our artisanal bases: Crafted in Sichuan, exported worldwide.
→ Explore commercial-grade hot pot bases at https://hotpotsoupbase.com

References:
: Industrial production standards
: Sichuan traditional craftsmanship principles
: Spice pretreatment methodology

This workflow merges ancestral techniques with modern food engineering, ensuring scalability without compromising the mala essence. The English adaptation prioritizes clarity for global manufacturers while retaining technical rigor.

If you have any questions about the recipe for this warm pot sop basis recipe, you can discuss them in the comments section.

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