The bottom of Chaoshan beef hotpot looks simple, but there is a mystery inside. The clear soup at the bottom of the pot is made of beef bones and ginger. It takes more effort and time to complete this step.

2. After the beef bone soup is ready, put a few white radishes, a few provincial beef balls, add some salt and cook to the bottom of the pot.

3. The soul of Chaoshan beef hot pot is on fresh beef. You must buy fresh beef and use beef shoulder strips. The meat entrance in this place will melt, the soup will roll away and the beef will be picked up.

4, celery is an excellent match for soup, put celery in a bowl, simmer soup and heat, rich in flavor, warm heart and warm stomach. After eating beef and meatballs, rinse your favorite vegetables. Fresh and tender beef, mild and mellow beef soup, and drinking a bowl in winter is simply an irresistible taste!

III. Wide-style edge grinding furnace

In the cold winter, we eat around the stove, and the side stove is actually a "retort stove", which is a typical Cantonese hotpot. When eating, people gather around the stove and rinse while eating, hence the name "side stove". In winter, it is also a kind of unspeakable warmth for a family to eat and chat happily around the stove!

1. Making the bottom of the pot: Chop the big bones and chicken, blanch them separately, skim off the floating foam, put them in a casserole, add ginger slices and cook for 3 hours. Then take the hot pot basin, pour the broth, add 5 slices of ginger, onion, tomatoes and medlar, and add salt and white pepper as the bottom of the pot.

2. Dip in water: pour two or three spoonfuls of seafood soy sauce and 1 spoonful of sesame oil into a small bowl, and sprinkle with red and green peppers, garlic slices, chopped parsley or chopped green onion.