Ingredients
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1 green onions
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1 ginger
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5 garlic clove
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500g beef bone
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8 bowls soup stock
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5 dried red chiles
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2 star anise
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1 tablespoon Sichuan pepper
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1/2 Chinese cabbage
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5 shiitake mushroom
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1 potatoes
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1 sweet potatos
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1 daikon
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200g Enoki mushroom
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1 corn
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500g fish tofu
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500g fishballs
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500g lamb rolls
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seasoning
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3 tablespoons oil
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1/2 tablespoon sugar
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2 teaspoons salt
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1 tablespoon cooking wine
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1 tablespoon dark soy sauce
Directions
Tips
Steps
|
1
Done
5 minutes
|
Remove root of green onions, then wash and clean. Cut into strips. Peel ginger and garlic, cut into slices. Set aside. |
|
2
Done
5 minutes
|
Remove root of cabbage, wash and clean. Peel potatoes, sweet potatoes, and daikon. Cut into 0.3 cm slices. Remove the stem of shiitake mushroom and enoki mushroom, then wash until clean. Set aside. |
|
3
Done
5 minutes
|
Wash beef bones, put them into cold water. Bring to a boil. Skim floating foam. Remove from heat and drain. |
|
4
Done
5 minutes
|
Add oil to wok, preheat the oil and fry green onions, ginger, garlic until fragrant. |
|
5
Done
5 minutes
|
Add beef bone, season with sugar, salt, cooking wine. Add soup stock until cover beef bones. |
|
6
Done
5 minutes
|
Pour into dark soy sauce for coloring. |
|
7
Done
5 minutes
|
Add dried red pepper, star anise, Sichuan pepper. Bring to a boil over high heat and continue to cook for 3 minutes. |
|
8
Done
60 minutes
|
Switch to low heat to simmer for 1 hour to make a hot pot base. When having hot pot, simply bring the hot pot base to a boil again, then you can boil every ingredient with a delicious taste. |
