Beef hotpot
Overview
If you are tired of eating thin slices of shabu-shabu, you can try this way of eating hot pot. Big chunks of beef, soft and fragrant, every bite is super satisfying. After fishing out the beef, use the original soup of the stewed meat to stir-fry vegetables, tofu, etc. It's so delicious. Eating hotpot in an air-conditioned room on Futian is what I want~
Tags
Ingredients
Steps
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Prepare ingredients.
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Cut the beef into cubes, cut the white radish into cubes, cut the mushrooms into cubes, slice the ginger, mince the garlic, cut the dried chilies into sections, cut the coriander into sections (for decoration), and cut the small red pepper into sections (for decoration).
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Blanch the beef in cold water. When blanching, add half of the ginger slices and cooking wine to the pot, remove after blanching and set aside.
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Pour 10 ml cooking oil into the pot. After the oil is hot, add the bean paste and dried red pepper and stir-fry until the red oil is released. Then add the ginger slices and star anise and stir-fry until the aroma becomes fragrant.
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Put the blanched beef into the pot and stir-fry, then add sugar and very fresh soy sauce and stir-fry evenly.
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Add water to the pot and season with salt. After the water boils, pour it all into the electric pressure cooker, select the beef button and press until it is fully cooked.
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Put the white radish into the pot and blanch it, then take it out and set aside.
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Blanch the mushrooms, remove and place on top of the white radish and set aside.
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Take out the pressed beef, put it on top of the mushrooms, and then pour in an appropriate amount of stock.
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Place dried chili noodles, minced garlic, and white sesame seeds on top of the beef.
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Pour the remaining 10 ml of cooking oil into the wok. When the oil temperature is 70 to 80% hot, turn off the heat. Then pour it on the dried chili noodles.
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Sprinkle with coriander and small red pepper and put it on the hot pot and get ready to start.
