Cow bone? ：300

Oxtail? ：300

Lean beef? ：300

All kinds of vegetables: at will

Beef tenderloin: optional

Sirloin steak: at will.

ingredients

Jiang Mo: 2 spoonfuls.

White pepper: 1 spoon

Pepper? : 1 spoon

White powder: 1 spoon

Specific steps

first step

Wash the oxtail and bones, and put cold water into the pot for blanching.

Second step

Transfer oxtail bones to another soup pot, add clean hot water again, add ginger slices with scallions, cover the pot and simmer for at least two hours. (Don't forget to watch the Tips for stewing soup.)

Third step

Cut ginger into powder and soak it in clear water with pepper for later use.

Fourth step

Remove fascia from lean beef and cut into small pieces. You can choose beef tendon or beef rump.

Step five

Put the lean beef pieces into a blender, break them at low speed, open the cover and observe that the blade is not entangled with the meat tendon, and then turn to medium-high speed to stir them into paste.

Step 6

Add 2g salt, a spoonful of white pepper, and 50ml of filtered ginger pepper water to the meat paste, and continue stirring.

Step 7

Stir until the meat paste is very uniform, add a tablespoon of potato starch, and continue to beat until it becomes even and delicate pink meat paste. Put it in the refrigerator for refrigeration.

Step 8

Prepare side dishes, which can be added according to your own preferences. Dice lettuce, slice yam, and cut white radish into narrow and long hob blocks.

Step 9

Slice the meat. Beef tendon and whole sirloin steak are sliced in reverse.

Step 10

The beef paste is taken out of the refrigerator and beaten several times in a large bowl to increase its elasticity.

Step 11

Dip your hand in water to prevent sticking, put a mass of meat paste in your palm, and squeeze out a meatball from the tiger's mouth. The extruded meatball will be beaten back and forth in your hand to shape.

Step 12

Boil a pot of boiling water, turn off the heat when the water is about to boil, slide the meatballs into the pot, cook for five minutes on low heat, and remove and drain the meatballs after they have surfaced.

Step 13

Prepare for dipping. Chop celery, shallots, pepper and coriander, and press garlic into garlic.

Step 14

Put the dried seaweed, clear water and light soy sauce into a small pot, and cook on low heat for 1~2 minutes, then add oyster sauce, mix well, turn off the heat and take out.

Step 15

Add chopped celery, chopped green onion, chopped coriander, chopped pepper and garlic to the freshly prepared umami soy sauce.

Step 16

Add a little fermented bean curd, sesame oil and other side dishes you like to the sand tea sauce.

Step 17

Add a little oyster sauce to sesame sauce, and other side dishes you like. If you like spicy food, you can add Chili oil.

Step 18

Transfer the stewed soup and oxtail to the hot pot, add the chopped white radish, add a little salt to the bottom of the soup, and start eating after boiling!