Beef Hotpot

When making hot pot, you can choose different hot pot bases according to your personal taste. For people who like to eat beef, they will prefer beef hotpot. But in addition to the common spicy beef hotpot, clear water beef hotpot can actually best preserve the original flavor of the beef. People who have tried this way of eating will find it hard to forget its taste. The following article explains how to make clear water beef hotpot.

Materials

300g beef bone

300g oxtail

300g lean beef

Any kind of vegetables

Beef shank optional

Sirloin steak optional

2 tsp ground ginger

1 tsp white pepper

1 tablespoon Sichuan peppercorns

1 tablespoon cornstarch

How to make clear soup beef hotpot [Manda Restaurant]

Wash the oxtail and bones and blanch them in cold water

Transfer the oxtail and bones to another soup pot, add clean hot water, put in scallion and ginger slices, cover the pot and simmer on low heat for at least two hours. (Don’t forget to read the tips for stewing soup in the Tips)

Chop the ginger into small pieces and soak it in clean water together with the peppercorns. Set aside.

Remove the fascia from the lean beef and cut into small pieces. You can choose beef shank or rump.

Put the lean beef chunks into a blender and blend at low speed. Open the lid and check that the blades are not entangled by the tendons. Then turn to medium-high speed and blend into a meat paste.

Add 2g of salt, a teaspoon of white pepper, and 50ml of filtered ginger and pepper water to the meat paste and continue stirring.

Stir until the meat paste becomes very uniform, add a large spoonful of potato starch, and continue stirring until it becomes a uniform and delicate pink meat paste. Refrigerate.

Prepare the side dishes and add them according to your preference.

Cut the lettuce into cubes, slice the yam, and cut the white radish into long and narrow dices.

Slice the meat. Shank and whole sirloin steaks are sliced ​​against the grain.

Take the beef paste out of the refrigerator and beat it in a large bowl several times to increase its elasticity.

Dip your hands in water to prevent them from sticking, put a ball of meat paste in the palm of your hand, squeeze out a meatball from the base of your thumb, and beat the squeezed meatball back and forth in your hands to shape it.

Boil a pot of water, turn off the heat when the water is about to boil, slide the meatballs into the pot, cook on low heat for five minutes, and remove from the water after the meatballs float to the surface and drain.

Prepare the dipping sauce. Chop celery, green onion, chili pepper, and coriander, and mash the garlic into minced garlic.

Put dried shrimps, water and light soy sauce into a small pot and simmer for 1 to 2 minutes. Then add oyster sauce, mix well and turn off the heat.

Add chopped celery, chopped green onion, chopped coriander, chopped chili pepper and minced garlic to the freshly prepared umami soy sauce.

Add a little fermented bean curd, sesame oil, and other side dishes you like to the shacha sauce.

Add a little oyster sauce to the sesame paste, as well as other side dishes you like. If you like spicy food, you can add chili oil.

Transfer the stewed soup and oxtail to the hot pot, add the chopped white radish, add a little salt to the soup base, and start eating after it boils!

Tips

1. If there is a depression on the lid, add cold water into the depression. The water will take away heat during evaporation, which can keep a slightly uniform and lower temperature in the soup pot, making the stew taste more fragrant. You can also put a plate of suitable size on the lid.

2. Cut the lean beef into small pieces to help reduce the burden on the blender and prevent the machine from overheating. During the stirring process, pay attention to whether the blade is entangled by the meat tendons.

3. When putting the raw beef balls into the pot, be sure to use something sliding, do not use anything to pick them up, to avoid deformation of the beef balls.