500 grams of tender beef, 500 grams of beef brisket, less than half of white radish, more than half of corn, a little celery, appropriate amount of salt, appropriate amount of white pepper, appropriate amount of ginger, appropriate amount of cooking wine, 50 grams of various boiled vegetables, 50 grams of sand tea sauce and 50 grams of soy sauce.

Production steps of Chaoshan beef hot pot bottom material

Step 1

Wash the sirloin, put it in a pressure cooker, add water (more to make the bottom of the pot), ginger slices, cooking wine, and stew for 20 minutes after the pressure cooker is inflated.

Second step

When the soup in the pressure cooker cools at room temperature, skim off the caked oil and throw away the ginger. Put the soup and beef brisket in a large iron pot, add white radish, corn, salt and white pepper, and start stewing. After boiling, stew for another quarter of an hour. Finally, add celery and take it out of the pot ~

Third step

In addition, the most important thing in Chaoshan beef hotpot is to rinse all parts of beef. Because my mother has a bad mouth, she only eats tender meat and prepares a catty of tender meat. Without a knife, put the meat in the freezer and slice it after freezing.