دستور پخت پایه سوپ قابلمه داغ

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

از مزایای این پایه هات پات می توان به قیمت پایین، تندی بالا، عطر خوب و طعم غنی اشاره کرد. معایب: تندی زیاد، ممکن است بعد از جلسه طعم تلخی داشته باشد.

دستور غذا:
100 پوند کره
جشنواره چیلی Mantianxing 8 پوند (آب پز شده و روی آن کیک برنج تند)
3 پوند جشنواره چیلی نسل جدید (آبپز شده و با چیلی کیک برنجی چسبنده)
6 پوند زنجبیل
4 پوند سیر
دوبان 4 پوند
2 پوند دانه فلفل سیچوان
1000 grams of wine
1 پوند باقیمانده برنج تخمیر شده
1 پوند شکر سنگ
ادویه جات (300 گرم رازیانه، 150 گرم دکمه سفید، 50 گرم برگ معطر، 20 گرم سنای، 30 گرم علف معطر)

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 hot 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 180°C (smoke point). – Melt beef tallow → Fry ginger/garlic until golden (5 mins). – Add Doubanjiang → Simmer 40 mins until “sandy” texture forms.	Oil temp: 150–180°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 پایه سوپ قابلمه داغ recipe, you can discuss them in the comments section.

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