Traditional Culture Encyclopedia - Traditional festivals - Authentic Chaoshan Beef Hotpot Authentic Chaoshan Beef Hotpot Making Methods

Authentic Chaoshan Beef Hotpot Authentic Chaoshan Beef Hotpot Making Methods

1, ingredients: 200g beef, tomatoes, green onions, ginger and garlic.

2, 2 sections of beef bones into the cold water pot blanching, boiling bleeding foam after fishing out and wash, with the spice packet into the pot filled with water, high heat to boil, low heat stew 1 ? hours after fishing out the spice packet and beef bones. 3, put 7 to 8 red dates, a small handful of goji berries, 4 slices of corn flakes and 3 tablespoons of salt, cook for 2 minutes.

4: Cut 100g beef into thin slices against the grain, add 2 tbsp water, ? tsp cornstarch and 2 tbsp salsa and marinate for 15 minutes.

5: On high heat, add 1 tbsp lard to a wok, melt the lard and pour in a bowl of kuey teow, stir-fry and add 5 tbsp light soy sauce and 3 tbsp dark soy sauce and stir-fry to combine, then remove from the wok and set aside.

6, half of the tomato cut rollerblade block, 3 kale with a knife surface flattened stem (easy to fry and flavor), cut into 1.5cm small section. Add 1 tablespoon of lard to the pan and melt it over high heat, then pour in the tomatoes and kale and stir-fry briefly before adding the sliced beef.

7, high heat and stir-fry quickly until the beef is browned, pour a bowl of starch water thickening, covered in fried kuey teow, beef fried kuey teow completed.