Beef and Chicken Feet Hot Pot

Beef 500 grams	Chicken feet 500 grams
kelp knot 12 pieces	Dried shiitake mushrooms 5 flowers
Green onions 1 root	Ginger 1 block
Hot pot side dishes:	Spinach 1 handful
Baby cabbage 1 piece	Corn Half root
Lotus root 1 section	Enoki mushroom 100 grams
radish Half	Potato 1
Taro Half	Hot Pot Meatballs 350g
Fish roe lucky bag 6	Doubanjiang 3 tablespoons
Cooking wine 2 tablespoons	Table salt 10 grams
Pepper 5 grams	White sugar 5 grams
Star anise 2	Cinnamon 1 block

Beef and chicken feet hot pot recipe

Step 1

Prepare ingredients

Step 2

Wash the beef and cut into cubes and set aside

Step 3

Wash the chicken feet, cut off the nails and cut them in half and set aside

Step 4

Wash the kelp knots and set aside. Soak the dried shiitake mushrooms in advance and cut them in half for later use.

Step 5

Peel and slice the ginger and set aside, wash and cut the green onions into sections and set aside, rinse the star anise and cinnamon and set aside

Step 6

Add chicken feet and beef to a pot of cold water, add 1 tablespoon of cooking wine, bring to a boil and blanch for 3 minutes

Step 7

Remove the blanched beef and chicken feet, wash and set aside.

Step 8

Heat the pot, add ginger slices, scallions, star anise and cinnamon and stir-fry until fragrant

Step 9

Add bean paste and stir-fry until fragrant

Step 10

Add the blanched beef and chicken feet into the pot and stir-fry evenly

Step 11

Add kelp and dried shiitake mushrooms and enough water

Step 12

Add the remaining cooking wine, bring to a boil over high heat, then reduce to low heat and simmer for another 40 minutes

Step 13

Add salt, sugar and pepper to taste and then transfer to the hot pot to cook other hot pot side dishes.

Step 14

While the hot pot base is cooking, prepare other hot pot side dishes.

Step 15

Put the bottom of the hot pot into the hot pot, stir-fry other hot pot side dishes, and enjoy! Beef and chicken feet hot pot cooking tips

Hot pot side dishes can be prepared according to your own preferences.