The perfect sauce for Chaoshan Beef Hot Pot is salsa.

Different hot pots have different ingredients:

Chongqing hot pot, Sichuan hot pot + garlic oil dish, dry dipping saucer:

The wet Sichuan Basin creates spicy and spicy main, multi-flavored coexistence of Sichuan and Chongqing hot pot, we all know that the Sichuan and Chongqing hot pot is known for the "heavy taste", garlic oil dish, dry dipping saucer two kinds of dip and it is the best. The most important thing to remember is that it's the best way to get the most out of your life.

Sichuan and Chongqing hot pot spicy and fresh, full of flavor, has no need to dip to enhance the flavor, a simple garlic oil dish to cool down the dry, spicy protection of the stomach, and does not affect the authentic taste of Sichuan and Chongqing hot pot, garlic oil dish and Sichuan and Chongqing hot pot can be called absolutely perfect

Dry dipping dish is the preferred choice of all those who are addicted to spice, spicy and full of dry dipping dish with spicy and refreshing Sichuan and Chongqing hot pot, the ultimate enjoyment of the taste buds can not be more than this!

Shabu-shabu + sesame sauce dip:

Shabu-shabu is one of the most popular hot pots in the north, with the main representatives being the Old Beijing Hot Pot and the Inner Mongolia Fatty Sheep Hot Pot.

The dipping sauce for shabu-shabu hot pot is relatively more elaborate than that for Sichuan and Chongqing hot pots, and it needs to be nauseating and refreshing. Sesame paste and fermented bean curd are good for removing the nauseating flavor of the lamb, so it's a good idea to make a sesame sauce dipping sauce for the shabu-shabu hot pot.

Seafood hot pot + seafood sauce dipping sauce:

Since seafood hot pot is the key, the freshness of the seafood itself is already strong enough, and then the seafood sauce dipping sauce is the most suitable for lining the seafood hot pot, not only to enhance the freshness and remove the fishy smell, but also to retain the original flavor of the seafood hot pot.

Chaoshan beef hot pot + sacha sauce dip:

Sacha sauce has the effect of freshness and freshness, tender beef with unique Chaoshan characteristics of sacha sauce dip, fresh, salty and sweet, multi-flavored fusion, a unique flavor.

Chaoshan beef hot pot practice:

1. hot pot soup practice: add water to the pot, put the kelp, after the water boils turn off the fire, and then put the dry tuna in the soup soak for 20 minutes after the soup can be poured out of the soup.

2. The cut of the material: beef should be thinly sliced and frozen, mushrooms and cabbage should be thinly sliced, green onions should be cut diagonally, enoki mushrooms after removing the two ends and spread out, leeks cut into 7 ~ 8 cm long, Chrysanthemums should be washed.

3. For the sauce, add soy sauce, vinegar, radish juice, finely chopped scallions, and whole sesame seeds to 2 cups of hot pot soup and stir well.

4. Cook in the hot pot stock: Once the hot pot stock has been flavored with soy sauce and cooking wine, add the prepared vegetables and meat to the pot and cook until done, then add the sauce. After finishing the meat and vegetables, put in the thin noodles, then add onion, minced garlic, pepper and sesame salt and bring to a boil, and finally season with salt and pepper. Ready to serve.

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