Photograph of the finished Chaoshan beef hotpot

China · Lẩu bò nhúng nước trong chấm sa tế

Chaoshan beef hotpot

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 3.1 lb
  • Photograph of Beef bones Beef bones 3.5 lb
  • Photograph of White radish White radish 1.8 lb
  • Photograph of Sate chilli and lemongrass paste Sate chilli and lemongrass paste 6.3 oz
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Celery Celery 8.5 oz
  • Photograph of Coriander Coriander 3.5 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Tapioca starch Tapioca starch 2.1 oz

Method

  1. 1 Simmer beef bones with white radish and ginger for 40 minutes, then strain to obtain a clear broth.
  2. 2 The broth is seasoned only with salt and no artificial coloring or spices; that's the rule for Chaoshan beef hot pot.
  3. 3 Slice the beef into separate sections, each section to a different thickness.
  4. 4 Dip the thinly sliced lean meat for 8 seconds, and the thick, sinewy meat for 20 seconds; if the cooking time is wrong, the piece will be tough.
  5. 5 Gently rub the beef slices with a little cornstarch to make them tender and glossy.
  6. 6 Mix the chili paste with the broth to make a dipping sauce, then dip each piece of beef in it in order.

With an appliance

  • Pressure cooker 40 min

    Replace step 1: simmer the bones under high pressure for 20 minutes, then release the pressure and strain to obtain the clear broth.

Start cooking