Broad Bean Paste Flavour Beef Hot Pot Recipe
To build a flavourful beef taste, we started with blanching beef slice to remove excess blood and bad taste. Then we briefly fried all seasoning and ingredients to draw out excess water. In doing so, these ingredients can diffuse more flavor when simmer with water. The final taste of this hot pot has a depth and fortified beef flavor.
3 garlic cloves
5 pieces star anise
3 pieces cinnamon
10 dried red pepper
8 bowl water
1 white radish
1 sweet potatos
4 tablespoons oil
2 teaspoon salt
2 tablespoons Doubanjiang (broad bean paste)
1 tablespoon chili sauce
Lao Gan Ma
1 tablespoon chili garlic sauce
2 tablespoons cooking wine
1 teaspoon sugar
1. Board bean paste is the key to this dish. Pixian Board bean paste (Doubanjiang) is the best because it has more aroma after frying.
2. Beef plays a role as a seasoning for the hot pot base. After simmering it is not tender and juicy. You can blanch beef
slices when hot pot base is done. It has more beef
3. Do not add too much star anise and cinnamon
, because a little will have enough aroma. The excess aroma may impact the soup taste.
Remove the stem of cabbage, cut into pieces. Peel white radish, potato, sweet potatoes, and cut into slices. Wash cinnamon. Remove the stem of red pepper, wash and clean.
Remove the root and wash the spinach. Soak rice vermicelli in warm water for 30 minutes. Remove the stem of Enoki mushroom, wash and clean.
Wash beef and cut into small pieces.
Put the beef into the water to remove blood. Rinse with water until clean.
Put the beef into the cold water, bring to a boil to remove the blood and bad taste. Remove from heat when cooked.
Add oil to the pot to fry board bean paste. Fry until red oil comes out. Stir in Chili sauce (Lao Gan Ma), mix well.
Add scallions, ginger, garlic chili sauce to stir-fry until fragrant. Add star anise, cinnamon, and beef.
Add dried pepper. pour into cooking wine and water, simmer for 80 minutes. Season with salt and sugar.
The hot pot base is ready. When serving, bring to a boil, then blanch the other food ingredients.