Recipe for the soup stock at the bottom of the beef bone hot pot

Steps of the home-cooked recipe of beef bone hot pot:

1. Cut the beef bones and beef into large pieces and cook them in a pot until the blood is boiled, and then remove the beef and beef bones after the water boils. The white radish is also cut into large pieces, and it should be pressed in a pressure cooker together with the beef bones and beef, so that the large pieces are not easy to break.

2. Prepare the ingredients when cooking the meat: onion, Sichuan pepper, cinnamon, bay leaves, green onion and ginger, red pepper.

3. Put oil and an appropriate amount of sugar in a cold pan, fry the sugar color is burnt, and the sugar color is red, put the beef with controlled moisture in the pot and stir-fry, and then put the cut ingredients in turn and fry until the fragrance is stir-fried.

4. Put the beef bones and white radish at the bottom of the pressure cooker first.

5. Add the fragrant beef to boil in boiled water until boiling, then pour all the beef in the wok into the pressure cooker and simmer for 30 minutes.

It is easy to produce gelatin when boiling and stewing in beef bone hot pot, and there are many fatty substances in gelatin, which has whitening and beauty effects. In addition, eating beef bones in moderation can supplement calcium, which comes from the nutrients such as calcium phosphate and magnesium phosphate in beef bones.

The production process of beef bone hot pot.

Processing of beef bones].

1. Defrosting: Cut into 15mm slices with a bone sawing machine and thaw them naturally. In summer, it is best to put the fresh-keeping cabinet to thaw (can not be forcibly thawed with running water), put it in a large steel bucket after thawing, soak it in cold water for 2 hours, and change the water 3 times halfway.

2. Boiling water: Put the beef bones on the pot under cold water, beat the blood powder while boiling the water, and then put it in another bucket of boiling water, stop the fire after 60 minutes after the water boils, let it stand and wait for the soup to clarify, skim off the butter cover, soak for 4-5 hours, wait for the temperature to drop to 30-40 degrees, and then put it into the large turnover box, cover the gauze and cool it (in summer, use an electric fan to cool it quickly), and then put it in the refrigerator to cover it for freshness.

3. Stewed bones:

Stew 4 pieces (40 kg pieces) at a time, a total of 160 kg, stew for 50 minutes (60 minutes in winter). The actual amount of stew depends on the business situation of the store, and the water should be left for the soup to be used as the original soup for the pot after stewing, or you can use some bones alone to stew (in the case of insufficient soup, but the cost will be high).

4. Seasoning: 150 grams of spice powder, 15 grams of peppercorns, 3 grams of liquor, salt (38 grams of salt for 40 catties, salt can generally be left unput) 38 grams x4, 30 grams of Sichuan pepper, 50 grams of dried chili peppers, 3 sections of sugarcane, 2 slices of apples, 150 grams of ginger, 6 green onions, the first time to add 5 catties of pastoral butter to stew.

Precautions for the initial processing of beef bones].

1. Beef mille-feuille tripe can be stewed with beef bones;

2. The original beef bone soup should be boiled and cooled for hot pot soup;

3. After the butter is cooled, it can be reused in the refrigerator;

4. Raw materials such as beef bones and beef offal must be covered or sealed with plastic wrap for preservation;

5. The cooked beef bones should not be blackened in color, separated from the bones without deboning, the taste is elastic, and the meat is tender and full (bare bones cannot be served).

Ingredients: 1 white radish, 200 grams of beef bones, 2 grams of ginger, 3 grams of salt.

1. Wash the beef bones with water and cut them into pieces, then put them in a boiling pot and blanch them, then take them out and wash them for later use.

2. Put the blanched beef bones into a casserole, add enough water, bring to a boil over high heat, turn to low heat and simmer for 1 hour.

3. Wash and peel the white radish and cut it into large pieces for later use.

4. After an hour, put the radish into a casserole, add an appropriate amount of salt to taste, and then continue to simmer over low heat for 20 minutes.

5. Done. <>

After blanching the beef bones and simmering for a few hours, you can put the hot pot base when you eat it, and you can also put the hot pot base when you want to get out of the pot. Because the beef bone broth itself needs to be added when squatting, other spices should be added, and if the hot pot base is added when squatting, the taste will be heavier.

Hot pot base ingredients appear in the hot pot restaurant sales include bone soup base, fish soup base, chicken soup base, etc.

The bone soup hot pot base is fragrant and has high nutrients; Fish soup base, fish, bright eye effect to raise the bucket draft, fish soup has a tonic effect; The base of the chicken soup is clear, fragrant, and not easy to get hot. There are also some hot pot bases specifically for women, such as pigeon soup bases, which have a yin-nourishing effect.

1000 grams of beef ribs, 10 grams of wolfberry, 3 grams of salt, 3 grams of pepper, 10 grams of ginger, 1 green onion, 5 grams of Sichuan pepper, 10 grams of cinnamon, 3 star anise, 5 bay leaves.

1. Soak the beef bones in water for more than 6 hours, and then rinse them repeatedly 2 or 3 times to remove the blood. Add cold water to the pot and put the beef bones, ginger and green onion in the pot.

2. After boiling, skim off the foam and cook for another 5 minutes.

3. Pour out the boiled beef bones and wash them again with clean water and drain the water.

Fourth, take the stew pot and put the beef bones, then put in the green onion, ginger, star anise, bay leaves, peppercorns, cinnamon, spices have the effect of removing the smell and increasing the flavor, and then add 2500 ml of water and simmer for one hour until the flesh and bones are separated.

5. Remove all the spices from the stewed beef bone broth.

6. Add the wolfberries, salt and pepper.

7. Cook for another 5 minutes and serve.