The beef bone hot pot base has a strong bone flavor and delicately mushroom’s sweetness. First, we fried green onions, garlic, and ginger with a little oil. Then, to have a deep taste, we fried star anise, red chilies and shiitake mushroom with beef bones to draw out excess moisture. After that, simmering for 1-2 hour to fortify bones aroma.
8 bowlssoup stock
5dried red chiles
1 tablespoonSichuan pepper
1 tablespooncooking wine
1 tablespoondark soy sauce
1. Boil beef bones with cold water can effectively remove blood taste and bad smell.
2. You can add chicken stock or beef stock when stewing the beef bones. Or you can simply add chicken powder and water instead.