Brisket Hot Pot Directions:

Main Ingredients: 500g beef brisket.

Supplementary Ingredients: Salt Moderate, Chicken Essence Moderate, Green Onion Moderate, Ginger Moderate, Garlic Moderate, Dried Chili Pepper Moderate, Seasoning Oil Moderate, Angelica Dahurica Moderate, Jujubes (Fresh) Moderate, Cinnamon Cylindrical Moderate, Baby Vegetables Moderate, Diced Potatoes (Dehydrated) Moderate, White Radish suitable amount, enoki mushrooms suitable amount, shiitake mushrooms suitable amount, flat mushrooms suitable amount, black fungus suitable amount, Chrysanthemum coronarium suitable amount, fish tofu suitable amount, cucumber suitable amount, ginger powder suitable amount.

Steps:

1, cut the brisket into large pieces, blanch with boiling water to remove impurities, drain the water and set aside.

2, green onion, ginger, garlic and dried chili pepper spare.

3, the pot of oil, sautéed onion, ginger, garlic and dried chili.

4, then add the brisket and saute.

5, add a large bowl of water to boil.

6, then add salt and chicken essence, brisket and water all into the pressure cooker to cook.

7, cooked brisket removed, add dahurica red dates cinnamon berries and other spices to cook for a while, add ginger powder. Because I do not like spice flavor is too strong, so only add spices at this time.

8, enoki mushrooms washed and torn spare.

9, baby vegetables cut into 8 slices spare.

10, flat mushrooms cleaned and torn into small pieces.

11, cucumber cut into long strips.

12, wash mushrooms.

13, fish tofu, crab meatballs, mushrooms Gongwan spare.

14, wash and peel potatoes and slice.

15, radish cut into slices spare.

16, the fungus soaked and washed and torn into small pieces.

17, Chrysanthemum coronarium clean.

18, after drinking soup under the dish shabu-shabu, eat very comfortable!

19, the finished product is as follows.