How is Chaoshan Beef Hot Pot made?

The base of Chaoshan Beef Hot Pot seems to be simple but actually there is a mystery inside. The broth of the pot is made by simmering beef bones and southern ginger. This step takes a little more effort and time to complete.

2, beef bone broth made, add a few pieces of white radish, put a few provincial beef meatballs, add the right amount of salt, boil into the bottom of the pot.

3, the soul of Chaoshan beef hot pot in the fresh beef above, must buy fresh beef, with beef shoulder blade meat strips, this place of meat melt in the mouth, soup boiling, under the beef shabu shabu to be salvaged can be.

4, celery is a great match for soup, celery into the bowl, scoop soup heating, rich flavor, warm heart and stomach. After eating the beef and meatballs, just shabu-shabu your favorite vegetables. Tender beef, mild and mellow beef soup, a bowl of it in winter is simply a flavor you can't stop eating!

Three: Canton style hot pot

Winter is cold, eat around the stove, hit the side of the stove is actually "hit the stove" is a typical Canton style hot pot. It is a typical Cantonese hotpot, where people gather around the stove and eat while shabu-shabu is served, hence the name "打边炉". In the winter, families gather around the stove, eating and chatting happily together, which is a kind of indescribable warmth!

1, the bottom of the pot to make: the big bone, chicken chopped pieces, respectively, blanch, skimmed off the foam together into the casserole, add ginger, simmer for 3 hours. Then take the hot pot pot, pour the soup, put 5 slices of ginger, scallion section, a few slices of tomato, a few goji berries, add salt, white pepper, that is, into the bottom of the pot.

2, dip production: small bowl pour two or three spoons of seafood soy sauce, 1 spoon of sesame oil, sprinkle red and green Chao Tian Pepper crushed, garlic slices, chopped cilantro or chopped green onions can be.