Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
- 15 g dried mandarin peel, soaked in water overnight
- 30 g dried scallops (Conpoy)
- 5 g star anise, crushed
- 3 g cloves, crushed
- 7 g Sichuan pepper, crushed
- 3 g ground cinnamon
- 8 g salt 2 g ground white pepper
- 500 g butter
Recipe preparation
(1) Melt the butter and add all the other ingredients. Purée with a hand blender. Pour into a pacotizing® beaker. (2) Close with a lid and label. Freeze at −20 °C for at least 24 hours. (3) When needed, pacotize® 3 times at normal pressure.
Recipe by
Christian Yang
