Raw materials preparation: tender beef, beef brisket, white radish, corn, celery, salt, white pepper, ginger, beef balls, spinach, Flammulina velutipes, bean sprouts, bean curd skin, oil lettuce, chives, sand tea sauce, soy sauce and green onions.
Production steps:
1. First, clean the brisket, put it in a pressure cooker, add a lot of purified water, then pour the ginger slices into it, and add a proper amount of cooking wine, and cook for about 60 minutes.
2. Turn off the fire after one hour, and when the temperature drops, take out the brisket in the pot and cut it into small squares, put it in a large pot and pour in the cooked soup.
3. Peel the white radish and cut it into pieces, and cut the corn into small pieces and put it into the cauldron at the same time. Then pour in the right amount of salt and white pepper to taste. Boil the water with high fire, then turn to medium heat and stew for 30 minutes. Sprinkle some celery and shallots.
4. make dipping sauce. Pour the prepared sand tea sauce into a small bowl, then scoop a spoonful of hot pot bottom material, add some chopped peanuts, shallots and coriander, and stir well.
After the bottom of the pot is done, cut the tender beef into thin slices and brush it into the pot for about one minute, then you can eat it. Eat meat first, then wash vegetables.
6. Next, you can add some potatoes and lotus root slices. Stew the beef balls in the pot first, and you can eat them in about ten minutes. Later, everyone just put in their favorite vegetables and ingredients according to their own hobbies. Fresh vegetables must be eaten last, because they are more delicious.
7. After the dish is served, the brisket at the bottom of Chaoshan pot is particularly soft and glutinous, and people who like to eat brisket can enjoy it.