Jintou Ba Nao Beef Hot Pot
Beef with tendon and head 1000g (2-3) servings | Onion 2 roots |
Ginger 6 tablets | Garlic 9 petals |
Dried chili 5 | Aniseed 6 |
Zanthoxylum bungeanum 20 capsules | Majiao 30 capsules |
Pixian Doubanjiang 1 scoop | Hot pot base 1 piece (according to your own taste) |
My favorite shabu-shabu dishes Several |
Step 1
Defrost the tendon and head beef, wash it, cut it into small pieces, and soak it for about 1 hour.Step 2
Boil the water in a pot under cold water, add a few slices of ginger, and pour some cooking wine.Step 3
Boil the water to remove the foam.Step 4
Prepare onions, ginger, garlic and dried chilies.Step 5
Sichuan pepper and aniseed meat stew (depending on your taste)Step 6
Clean the blanched beef, change the pressure cooker, add water to cover the beef, simmer and add seasonings.Step 7
Add some light soy sauce and dark soy sauce.Step 8
Add a few pieces of salt and rock sugar.Step 9
Press for 30 minutes. After deflating, open the pot and remove the residue first.Step 10
Put some onions, ginger, garlic, Sichuan peppercorns, peppercorns, chicken essence, Pixian bean paste and hot pot base ingredients in the shabu-shabu (you don’t add them when stewing so as not to affect the original flavor of the beef. I usually stew more beef, except when eating this , you can also make beef noodles, borscht, etc.), sesame sesame oil.Step 11
Choose your own hotpot side dishes.Step 12
It’s so beautiful to have a hot pot meal on a snowy day! Cooking Tips for Jintou Ba Nao Beef Hot Pot