Beef Hot Pot
1.
Prepare ingredients
2.
Cut beef, white radish, shiitake mushrooms, ginger, minced garlic, dried chili, parsley (for garnish), and small red pepper (for garnish)
3.
Blanch the beef in a pot under cold water. When blanching, put half of the ginger slices and cooking wine in the pot. Putting the ginger and cooking wine can help remove the fishy. After blanching, remove the beef for use.
4.
Pour 10ml of edible oil into the pot. After the oil is hot, add the bean paste and dried red chili to stir-fry to make the red oil, then add the ginger slices and star anise and stir-fry until the aroma
5.
Put the blanched beef into the pot and stir-fry, then add sugar and soy sauce, stir-fry evenly
6.
Pour the water into the pot, then add salt to taste, when the water is boiled, pour all into the electric pressure cooker, select the beef button and press until fully cooked
7.
Blanch the white radish, then remove it for use
8.
Blanch the mushrooms in water, remove them and place them on top of the white radish for later use
9.
Take out the pressed beef, put it on top of the mushrooms, and pour in the right amount of stew
10.
Put the dried chili noodles, minced garlic and white sesame on top of the beef
11.
Pour the remaining 10ml of cooking oil into the wok, turn off the heat when the oil is 70% to 80% hot, and pour it on the dried chili noodles
12.
Sprinkle with coriander and small red peppers and put it on the fire boiler to start
Tips:
1. Doubanjiang has salt, so be sure to add the salt in moderation. If you put less, you can add more. If you put too much at a time, it will be irretrievable;
2. If you are not going to eat hot pot, put the radishes on the stove and boil them until the last step.
