Hot Pot Beef Stew

Soak the beef shank in blood first, then add onion and ginger and blanch it. After blanching, remove and cut into slices or cubes. Don't wash the beef after blanching it (it will get old if you wash it). Keep the blanching soup.

During the blanching process, grab a handful of dried chili peppers and Sichuan peppercorns and brew them with hot water to stimulate the aroma.

Have some garlic ready.

Cut leeks or garlic into long sections and set aside.

Cut potatoes and radish into cubes and set aside.

You can prepare a bowl of dipping sauce (optional or not, prepare according to preference) with coriander, minced garlic, and oyster sauce. Finally, use the original soup of the stewed hot pot beef soup to make an original soup flavor dish.

Add oil, garlic, and onions into the pot and sauté until fragrant, until slightly charred, add spicy crayfish base (crayfish base is used because it tastes sweeter) and hot pot base (normally 200 grams of seasoning with 3 pounds of beef).

Add beef and stir-fry.

Pour in the water used to blanch the meat and dried chili peppers, garnish with vegetables, and start stewing. While stewing, you can add a few rock sugar to make the soup base more fresh. The stew time can be longer in an ordinary pot, and the stew time in a pressure cooker is 15 to 20 minutes.

After simmering, add leeks or garlic sprouts before serving. That’s it!

Overview

Tags

Ingredients

Steps