I. Details of ingredients
1, main materials:
Burdock? 1 kg
Appropriate amount of beef balls
Tomatoes 1
Proper amount of pig leg bone
Onions? 1
Appropriate amount of Pleurotus eryngii
Lotus root proper amount
Appropriate amount of kelp
2. Accessories:
Appropriate amount of coriander
2 onions
Octagonal? Proper amount
Ginger slices? Proper amount
Garlic 1
3. Composition:
Appropriate amount of sand tea sauce
Laoganma? Proper amount
Second, the specific operation method:
1. Sort the brisket first, and remove the fascia and fat edge of the brisket for later use.
2. stir fry the bottom of the pot. After the stew is fried, put the fascia and fat edge of the brisket in. After stir-frying turns white, add cooking wine or a little white wine.
3. Add onion, tomato, onion slices and ginger slices and fry until cooked, which can enrich the bottom material of the pot, remove the fishy smell of meat and make the soup more delicious.
4. Pour warm water or boiled water 1 into the bottom of the wok, cook for about 15 minutes, and then pour into the shabu-shabu container, so that the bottom of the beef soup pot is ready.
5. Slice the brisket and remove the fascia and fat edge.
6. In this way, the homemade beef hot pot is ready, and it is particularly affordable. Eating this bite in autumn is not only nutritious, but also nourishing.
Tips:
It is best to have some fascia and fat edges on the beef brisket surface, so that the butter at the bottom of the pot is particularly fragrant.