Health benefits
Beef: nourishes the spleen and stomach, strengthens muscles and bones, replenishes qi and blood
Kelp: clears away heat
Beancurd stick: delays aging, antioxidant, Anti-cancer and anti-cancer
Food ingredients
Beef ( 400g ) | Bean sprouts ( a little ) |
Kelp ( a little ) | Yuba ( A little ) |
Enoki mushrooms ( A little span> ) | Luncheon meat ( a little ) |
Lettuce ( a little ) | Oil and salt ( a little ) |
Onion, ginger, garlic ( a little ) | Panthoxylum bungeanum ( a little ) |
Doubanjiang ( a little ) | Cooking wine (a little) |
Setting powder ( a little ) |
1. Cut the beef into shreds, soak in water and squeeze dry, add cooking wine, light soy sauce, salt, fixing powder and marinate
2.Prepare vegetables
3.Preparation Vegetables
4.Onion, ginger, garlic, and pepper are ready
5.Lettuce as a base
6. Blanch vegetables in salt water
7. Blanch vegetables in salt water
8.Pour into the basin
9.Saute the peppercorns and remove them
10.Add onion, ginger, garlic, and saute chili until fragrant
11.Join Douban The sauce boils out red oil
12.Add boiling water
13.Slide in the shredded beef
14.Pour into the basin
15.More points Boil onion, ginger and garlic in oil, hot pot base
16.Pour into the basin
Tips
Vegetable disposable brine When cooked, the Sichuan peppercorns may or may not be fished out
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