Chaoshan Niurou Huoguo
Chaoshan beef hotpot features paper-thin slices of freshly slaughtered beef cooked briefly in a clear beef bone broth, served with a signature Sha Cha sauce.
食材清单
- Beef 300 g
- Cooking oil to taste
- Soy sauce 2 tbsp
- Cooking wine 2 tbsp
- Ginger slices 3 slices
- Scallion segments 2 stalk
- Salt to taste
制作步骤
- 1. Wash and cut Chaoshan beef hotpot into pieces, blanch in water to remove the blood foam and set aside
- 2. Heat oil in a pot and sauté onions, ginger and garlic.
- 3. Add Chaoshan beef hot pot and fry until the surface is slightly brown.
- 4. Add beef, ginger slices, scallions and appropriate amount of hot water
- 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
- 6. Add salt and pepper, reduce the juice over high heat, and serve.
文化小知识
潮汕牛肉火锅近年来风靡中国，各大城市都开设了专门的餐厅。潮汕地区有着数百年的牛肉鉴赏传统，每头牛肉都会被分为 20 多个不同的部位（而西方屠宰场通常会分为 8-10 个部位）。牛肉必须绝对新鲜——最好是当天屠宰且不冷冻。烹饪时间以秒为单位，而不是分钟，从而保留了肉的自然嫩度和甜味。沙茶酱是一种潮汕特有的调味品，由大豆、大蒜和香料制成，是必不可少的佐料。