Steak hot pot pot pot base is a special broth boiled with delicious fresh soup, soup flavor mellow and thick, and then put the beef bones, steak, etc. in advance into the pot for the second time into the flavor can be eaten, and in the meantime, you can add some fresh vegetables, we recommend slices of potatoes, slices of radish, wide fans, lotus root slices and some mushrooms, break the traditional dipping, the taste has been impeccable, and finally poured the meat and vegetables into the white rice, hot even with rice, comfortable. The flavors are impeccable, and finally the broth with meat and vegetables is poured over white rice, which is hot and comforting. Steak hot pot in winter is not only delicious but also highly nutritious, with beef being warm and radish being astringent and expectorant, which is not only tasty and stylish, but also nourishing and nourishing to the skin.

Raw materials:

Beef bones, pepper, ginger, sesame leaves, cloves, wicker, old chicken.

The soup practice:

1, 20 pounds of beef bones, pepper 50 grams, 100 grams of ginger, allspice, cloves, pulverized moderate, an old chicken to simmer the soup;

2, a large pot, two kilograms of steak, chicken essence, monosodium glutamate (MSG), mushroom essence, ground beef, pepper, curry powder;

3, a side dish of tofu, a green vegetable, a powder, together with the cooking.

Classic steak hot pot

Hot pot ingredients: 500 grams of steak, a large cuttlefish a 480 grams, a little soybean foam, two soybean skin, a large onion, a section of white radish.

Accessories: a few leaves, a little red pepper, a piece of ginger, a little parsley.

Seasoning: 750ml bottle of dry red wine, three tablespoons of oyster sauce, one tablespoon of sugar.

Steps are as follows:

1. Take the steak out of the freezer, no need to thaw, directly into the pot, turn on the medium-low heat, cover, as long as twenty, thirty minutes to melt all the way, pour off the blood, the steak in the plate first.

2. Wash the leaves, onion and ginger, shred the onion and slice the ginger.

Classic steak hot pot

3. Start a frying pan, first pour half of the onion shredded fried a few times, and then add ginger slices fried a few times.

4. Pour in the steak, stir-fry a few times, add red wine, not over the steak.

5. Add the spices, bring to the boil and serve in a casserole dish over low heat.

6. Wash the large cuttlefish and cut the flowers.

7. Bean foam and bean skin are ready.

8. After an hour has passed, add oyster sauce and sugar.

9. Add half a shredded onion, add all the rest of the red wine, and then simmer on low heat for twenty minutes, white radish cut into julienne strips. (can not be too fine)

10. pot of boiling water, the white radish into the blanching, two minutes after the fish up, held in a small pot of fire, the stewed steak is also poured in the white radish on the shredded, cut red bell pepper in the soup on the point of alcohol, put on the hot pot