Should the beef tallow be added first or last? This seemingly small difference makes a world of difference in flavor.

" When making hot pot with beef tallow, should the beef tallow be added first or last? "

Regarding this question, some people think that since it will eventually melt into the pot anyway, what difference does it make whether to add it early or late? Others worry that adding the beef tallow too early might burn the pot, and whether they should wait until the water boils before adding it . Today, let Jin Guan Hong, who has been deeply involved in the halal animal fat industry for 40 years, answer your questions .

Why does homemade hot pot always lack that "wok hei" (the smoky aroma imparted by a hot pot)?

To sum it up: when making hot pot broth, beef tallow must be added first and stir-fried separately.

Since 1986 , Jin Guan Hong has accumulated 40 years of experience, evolving from a single field to a diversified business, dealing with various halal animal fats every day and summarizing its expertise.

beef tallow has a very important characteristic — it needs a certain temperature to "awaken" its aroma.

Authentic beef tallow has a rich, creamy aroma. However, this aroma is somewhat subtle and needs to be slowly simmered over low heat to fully develop. If you put beef tallow directly into cold water to cook, it will simply melt, and its aroma will dissipate into the soup before it has a chance to fully release.

Therefore, when making a family hot pot, the first thing to do is to heat the pot, add beef tallow, and sauté over low heat until fragrant .

Once the beef tallow has completely melted and the oil temperature rises to release its rich aroma , add the other ingredients and simmer over low heat. In the process of making the hot pot broth , the beef tallow acts as a "carrier" for all the spices , absorbing and blending the essence of the ingredients . Only after the base ingredients are fragrant should water or broth be added . This method ensures a more delicious hot pot .

What happens if the order is wrong?

Some people might think this step is unnecessary, so let's see what happens if we add water first and then beef tallow, or if we put all the ingredients into the pot at once to cook.

beef tallow has a higher melting point than regular cooking oil, making it difficult to melt evenly in water. Instead, it slowly floats to the surface, forming an oil film. Adding spices at this point prevents them from blending with the beef tallow, leaving them merely floating in the broth. The scallions, ginger, garlic, and fermented bean paste, which should have been infused with the aroma of the beef tallow , lack the necessary "catalysis" to fully develop their flavor, significantly diminishing the overall taste of the hot pot .

Therefore, whether to add beef tallow first or last is no longer just a matter of order, but a key factor that determines the soul of the entire broth.

A good broth starts with a good piece of beef tallow.

For hot pot, beef tallow is the "base" of the broth . Only with a solid base can the flavors follow.

Why not choose King Crown Beef Tallow as your base? It's made with carefully selected high-quality ingredients and refined using professional techniques. It's pure, free of impurities and any fishy or gamey smell, and boasts a rich, mellow natural beef tallowy aroma. It melts easily in the pot, releases its aroma readily, doesn't cloud the broth or turn bitter even after prolonged cooking, and maintains a stable, long-lasting flavor. It clings well to the sides of the pot and absorbs flavor perfectly, making it an excellent choice for creating authentic hot pot aroma and taste.

Jin Guan Hong adheres to the core philosophy of "Integrity Forges Gold, Technology Crowns the Body," always prioritizing integrity as the foundation of its business and crafting superior quality with meticulous craftsmanship. Its business encompasses halal edible animal fats, halal condiments, soup bases, customized catering products, specialty oils, convenience food ingredients, and pet food raw materials. It has been awarded titles such as Shandong Provincial Leading Enterprise and Shandong Provincial Gazelle Enterprise, and participated in the formulation of national standards for animal fats, particularly tallow.

The company boasts a diverse product range, encompassing six core categories: oils and fats, seasoning oils, supermarket products, bone biscuits and broths, seasoned eggs, and pet food ingredients. All products are crafted with exquisite techniques, ensuring superior quality and suitability for various applications. The company's vision is to provide global consumers with the ultimate in safe, high-quality, and healthy food experiences. Driven by innovation, grounded in quality, and bound by service, the company is committed to becoming a leading global food industry player.