Chaozhou Beef Hot Pot
Clear broth hot pot with fresh sliced beef, dipped in Shacha sauce. The broth is light, the beef tender – a warming winter dish from Guangdong.
Ingredients
18 items- Beef bones 4.4 lbs (2 kg)
- Beef (e.g., diaolong, tenderloin) 1.3 lbs (600 g)
- White radish (daikon) 1
- Corn 2 ears
- Ginger 1 piece
- Red dates 5
- Goji berries 1 small handful
- Tomato 1
- Shacha sauce 6 tbsp
- Minced garlic 2 tbsp
- Sesame oil 2 tsp
- Light soy sauce 3 tbsp
- Cilantro to taste
- Chili peppers to taste
- Lettuce 7 oz (200 g)
- Tofu 7 oz (200 g)
- Salt to taste
- White pepper powder a pinch
Nutrition
Steps （8 steps）
Blanch beef bones, put in a large pot with 3 liters water, ginger, daikon, corn. Boil then simmer 1 hour until broth turns milky. Season with salt.
Slice 600 g beef (e.g., tendercut) into 2 mm thick pieces against the grain. Arrange on a plate, cover with plastic wrap, refrigerate.
In a bowl, combine Shacha sauce, minced garlic, sesame oil, soy sauce, cilantro, chili rings. Mix well for dipping sauce.
Wash and drain lettuce, cube tofu, reserve some daikon and corn pieces (from broth).
Pour the broth into a hot pot; add red dates, goji berries, tomato slices. Bring to a boil.
Once broth is boiling, reduce to medium-low. Using a strainer, swish beef slices for 8-10 seconds until color changes and they curl. Dip in sauce and eat.
After the meat, add lettuce, tofu, daikon, corn to the broth and cook 2-3 minutes until tender. Eat with or without sauce.
Finally, ladle the broth into bowls. Add celery leaves and white pepper if desired.
Tips
Slice beef very thinly against the grain. Do not overcook the slices to keep them tender. Adjust dipping sauce to your taste.
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