Chaoshan beef hotpot is a famous food, which is famous for the taste of beef, and the soup base of hotpot is also excellent, which is also a kind of food deeply loved by consumers. The production of Chaoshan beef hotpot pays attention to the thinness of beef and the short brushing time, which can avoid the aging of beef. The soup base can be Nanjiang, soybean sauce, etc., and the seasoning is sand tea sauce.

How to make Chaoshan beef hot pot

First, Chaoshan beef hot pot method 1

Ingredients: Nanjiang, moderate amount, beef balls, moderate amount, chest fork, salt, sand tea sauce, garlic, celery, soybean sauce, beef tongue, pork tendon, hanging dragon, fat bun, kway teow. Add some salt and boil to make the bottom of the pot.

2. After the bottom of the pot boils, turn to low heat, and rinse the meat from thin to fat. Can reduce floating foam and odor, and keep the bottom of the pot clear.

3. Use sand tea sauce for dipping. I also add fried minced garlic and celery, and I can also add a proper amount of soybean sauce according to my taste.

4. rinse beef tongue for 1 seconds

5. rinse pork tendon for 13 seconds

6. rinse dragon for 1 seconds

7. rinse fat pot for 1 seconds

2. Chaoshan beef hot pot method 2

ingredients: kelp, dried tuna, beef, mushrooms, Chinese cabbage, onion and onion.

2. Add soy sauce, vinegar, radish juice, finely chopped shallots, whole sesame seeds, etc. into 2 cups of hot pot soup, and stir evenly.

3. As soon as the hot pot soup with soy sauce and cooking wine is boiled, put the prepared vegetables and meat into the pot, and add the sauce after cooking.

4. After eating the meat and vegetables, add the fine noodles, add the onion, minced garlic, pepper, sesame salt, etc. to boil, and finally season with salt and pepper.

5. Hand-made beef balls and beef tendon balls are delicious. When the soup is boiled, you can eat the balls.

6. spoon-handle meat, which is the shoulder strip of beef. It's tender meat that melts in the mouth. Boil the soup, rinse the beef and pick it up.

7. Hanging Dragon Companion refers to beef tenderloin with a little fat, which is fat but not greasy, fresh and delicious. When the soup boils, rinse it with it.

8. One toe with five flowers, which is the tendon muscle of cattle leg, grows in the position where the hind legs of cattle are close to the buttocks. A cow has only two small pieces, which are crisp and refreshing; When the soup boils, rinse it with it.

9. Cut the white radish into filaments, and then eat the radish after eating the meat.

third, Chaoshan beef hot pot method three

ingredients: beef, pork belly, green garlic, mold beans, pepper, dried pepper, Pixian bean paste, Erguotou method:

1. First, cut the beef into thin slices, add olive oil and pepper, stir evenly and marinate. There is no need to add salt here, because salt is marinated.

2. Slice the pork belly into slightly thick slices. After a proper amount of cooking oil is heated in a wok, pour the pork belly slices and stir-fry them with strong fire. After the pork belly turns discolored, you will see a lot of oil in it. At this time, stir-fry it with low fire until the pork belly turns golden.

3. Add dried Chili and Pixian to it.