Materials: 250 grams of tripe, 100 grams of beef liver, 100 grams of beef waist, 150 grams of lean beef (back willow meat), 100 grams of beef spinal cord. 1000 grams of fresh vegetables, 50 grams of green onions, 50 grams of green garlic seedlings, 40 grams of sesame oil, 4 grams of monosodium glutamate, 40 grams of chili powder, 50 grams of ginger, 4 grams of peppercorns, 10 grams of salt, 40 grams of bean drums, 100 grams of Awakening Bad Juice, 125 grams of Dancheng Bean Capsicum, 15 grams of cooking wine, 200 grams of cooked butter, 2,250 grams of beef broth.

Practice:

1. hairy liver with clean water bleaching, sliced into a centimeter wide long thin slices, bleached up with cool water. Liver, waist and beef are sliced into thin and large slices. Onion and garlic cloves are cut into 7-10 cm long pieces.

2. Fresh vegetables (lotus white, celery,) cabbage, pea shoots can be), washed with water, torn into long slices. Bean drum, bean paste chopped.

3. frying pan on medium heat, under 75 grams of butter, burned to eight mature (about 180 ℃), into the bean curd fried crisp, add ginger, chili powder, pepper fried, and then into the beef broth boil, move to high heat, put the wine, bean drums, mash juice, boiling flavor, skimming foam, that is, the hot pot marinade.

4. Sesame oil and monosodium glutamate into 4 parts, into 4 flavor plates for dipping. (Before eating) the marinade will boil on the table, a variety of meat and vegetable ingredients were each into the plate, with refined salt, butter 125 grams on the table at the same time, in addition to the spinal cord, green onions, garlic cloves to be the first to enter the hot pot, the other raw materials from the guest into the food with the hot, and according to the soup flavor of the right amount of salt and butter.

Features: hot and spicy, rich in flavor, self-cooking, enjoyable.

Beef hot pot practice two

1. Main ingredients: 800 grams of beef.

2. Accessories: shiitake mushrooms (fresh), Chrysanthemum coronarium, enoki mushrooms 150 grams each, leeks 30 grams, 200 grams of cabbage, 50 grams of tuna, kelp (fresh) 100 grams, 30 grams of radish, sesame seeds 50 grams, lemon 50 grams.

3. Seasoning: 20g of green onion, 50g of soy sauce, 25g of cooking wine, 15g of vinegar, 15g of green onion, 5g of sugar, 10g of garlic (white skin), 2g of sesame oil, 5g of salt.

Practice:

1. Thinly slice the beef and freeze it.

2. cut shiitake mushrooms and bok choy, wash green onions and cut diagonally, remove the ends of enoki mushrooms and spread them out, wash leeks and cut them into 7-8 cm lengths, and wash Chrysanthemum coronarium and set aside;

3. add water to a pot, put in kelp and heat it up, and when the water boils turn off the heat, and then put the dry tuna in the soup and soak it in the broth for 20 minutes, and then pour the broth out;

4. add soy sauce, vinegar to the hot pot, Add the soy sauce, vinegar, radish juice, finely chopped green onions, and whole sesame seeds to the hot pot and stir well to make a sauce.

5. As soon as the hotpot stock flavored with soy sauce and cooking wine comes to a boil, put the prepared vegetables and meat into the pot, cook them, add the sauce and serve the delicious homemade beef hotpot.