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Broad Bean Paste Flavour Beef Hot Pot Recipe

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Ingredients

Adjust Servings:
1 scallions
1/2 ginger
3 garlic cloves
500g beef
5 pieces star anise
3 pieces cinnamon
10 dried red pepper
8 bowl water
Side dish
1/2 cabbage
1 white radish
1 potatoes
1 sweet potatos
5 spinach
rice vermicelli
pea shoots
Enoki mushroom
fishballs
crab stick
seasoning
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

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Broad Bean Paste Flavour Beef Hot Pot Recipe

Features:
  • Simmering
  • Spicy
Cuisine:

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.

  • 145 minutes
  • Serves 2
  • Easy

Ingredients

  • Side dish

  • seasoning

Directions

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Tips

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 flavor.

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.

Steps

1
Done
5 minutes

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. 

2
Done
30 minutes

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. 

3
Done
5 minutes

Wash beef and cut into small pieces.

4
Done
5 minutes

Put the beef into the water to remove blood. Rinse with water until clean. 

5
Done
5 minutes

Put the beef into the cold water, bring to a boil to remove the blood and bad taste. Remove from heat when cooked. 

6
Done
5 minutes

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. 

7
Done
5 minutes

Add scallions, ginger, garlic chili sauce to stir-fry until fragrant. Add star anise, cinnamon, and beef.

8
Done
80 minutes

Add dried pepper. pour into cooking wine and water, simmer for 80 minutes. Season with salt and sugar. 

9
Done
5 minutes

The hot pot base is ready. When serving, bring to a boil, then blanch the other food ingredients.

Kathy

I really love food, I'm seriously passionate. I love to read, write and practice yoga in my spare time.

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