Authentic Chaoshan beef meatballs originated in the Song Dynasty, for the characteristics of beef hot pot, the original flavor, the original beef bone soup, the characteristics of the flavor, traditional practices, according to the actual number of people to do the pot, the number of people increased, the portion increased, the real high-calcium soup hot pot

Chaoshan Beef Hot Pot Practice

Clear water with a few slices of southern ginger, raw beef meatballs and breasts Liao Nai! Cooking, put first. Add a moderate amount of salt and boil to make the bottom of the pot.

The bottom of the pot boils and then turn to low heat, shabu shabu meat 'order from lean to fat. This reduces the amount of foam and odor and keeps the bottom of the pot clear.

Salsa is fine for dipping. I also mixed in minced fried garlic, diced celery, and you can also add a moderate amount of soybean paste to taste.

Beef tongue

Shabu shabu for 10 seconds

Gochujang tendon

Shabu shabu for 13 seconds

Hanging dragon

Shabu shabu for 10 seconds

Muttony calliope

Shabu shabu for 10 seconds