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  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
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- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

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Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/semi-finished/牛油火锅底料.md

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+# How to Make Beef Tallow Hot Pot Base
+
+Chongqing hot pot, also known as tripe hot pot or spicy hot pot, is one of China's traditional dining styles.
+
+It originated on the banks of the Jialing River in Chongqing during the late Ming and early Qing dynasties. This dish was also a rough dining style for the dockworkers and boat trackers at ports like Chaotianmen.
+
+Its main ingredients include beef tripe, pig aorta, duck intestines, and duck blood curd.
+
+Beginners can generally complete it in about 1 hour.
+
+Estimated cooking difficulty: ★★★☆☆
+
+## Essential Ingredients and Tools
+
+### Ingredients
+
+- Beef tallow: 4500 g
+- (Salad oil or rapeseed oil): 1000 ml
+- Pure lard: 500 g
+- Doubanjiang (Pixian): 1000 g
+- Chili paste (Ciba chili): 3000 g
+- Old ginger (sliced): 250 g
+- Green onion (cut into segments): 100 g
+- Onion (julienned): 100 g
+- Garlic (sliced): 200 g
+- Fermented black beans (minced) (Yongchuan): 10 g
+- Fermented black soybeans (Douzhi): 140 g
+- Red Sichuan peppercorns: 150 g
+- Old oil ? Granular spices: 100 g : Whole spices: 150 g
+- Malt powder (meat flavor): 12.5 g
+- Baijiu (52% VOL): 150 ml
+- Old oil ?? Dried chili powder: 15 g
+
+### Spices
+
+- Sand ginger (Shanai): 5 g
+- Star anise: 10 g
+- Tsaoko (Caoguo): 10 g
+- Cinnamon: 10 g
+- Clove: 5 g
+- Fennel: 10 g
+- Angelica dahurica (Baizhi): 10 g
+- Long pepper (Bibo): 5 g
+- Vanilla: 10 g
+- Sweet flag (Xiangguo): 10 g
+- Hawthorn: 10 g
+- Dried tangerine peel (Chenpi): 5 g
+- Lemongrass: 10 g
+- Amomum (Sharen): 10 g
+- White cardamom (Baikou): 10 g
+- Bay leaf: 10 g
+
+#### Granular Spices
+
+Grind the above ingredients in a blender until they reach approximately 4 mm particles. Set aside.
+
+#### Whole Spices
+
+Wash the above ingredients and set aside.
+
+### Tools
+
+- Blender
+
+## Calculation
+
+- Each batch of ingredients can produce 7.5 kg of hot pot base / hot pot old oil.
+
+## Procedure
+
+- Place the wok over high heat and add beef tallow. Heat to 80% temperature (240±10°C), then add `old ginger, scallions, onions, garlic (100g each)`. Fry until dry (absorbing all off-flavors, such as the raw beef tallow smell), then remove and discard.
+- Add `salad oil or rapeseed oil, pure lard`. Wait until the oil temperature drops to 50% temperature (150±10°C), then add `chili paste (ciba chili)` and stir-fry continuously for 5-8 minutes.
+- Add `doubanjiang (broad bean paste)` and stir-fry to break it up. Reduce heat to **medium-low** and slowly stir-fry until the residue turns slightly white and begins to "fan sha" (sandy texture, emitting a rustling sound).
+- When the oil appears cherry-red, add `ginger slices (150g), garlic (100g)` and stir-fry until fragrant, for about 15 seconds.
+- Add `fermented black beans, douzhi` and stir-fry until fragrant. Add `red Sichuan peppercorns, fennel seeds` and stir-fry until fragrant.
+- (For old oil) At this point, add the granular spices.
+- Add `malt powder` and stir-fry to break it up. Add `baijiu (Chinese white liquor)` and stir-fry to break it up.
+
+### As Base Paste
+
+- Remove from heat and transfer to a container. Let it sit in a cool environment (10-20°C) for 5 days before use for best results.
+
+### As Old Oil
+
+- Remove from heat and transfer to a container. Add `dried chili powder`, mix well, and let stand for 24 hours to prepare the **old oil**.
+- Pour the base paste into the wok, add 3/5 boiling water, and bring to a boil over high heat (Base paste: 2/5, Boiling water: 3/5).
+- Foam will appear on the surface when boiling. Skim off all the foam.
+- Reduce heat to **medium-low** and simmer slowly to extract the flavor (about 25-30 minutes), then strain to remove the residue.
+- Wait for **oil-water separation** in the container, then skim off the surface **oil** (extract the oil) and transfer it to another container.
+- Pour the extracted **oil** back into a **clean wok**, and continue refining until the moisture in the oil is evaporated. Remove from heat and transfer to a container to obtain **hot pot old oil**.
+
+## Additional Content
+
+- **Warning: Wipe your hands dry before operating! Prevent water from entering the hot oil to avoid explosions and serious burns!**
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.