Chiu Shan Style Beef Hotpot
What You Will Need
Ingredients
- 1 lb. beef bones
- 12 cups water
- 1 thumb fresh ginger
- 2 stalks scallion (cut into pieces)
- 4 – 6 pcs. dried Chinese date
- 1 corn (cut in to pieces)
- 1 pc. daikon radish
- 1 lb. sliced beef
- 1 pack beef meatball
- some fried tofu skin
Seasoning
- 2 Tbsp. Lee Kum Kee Chicken Bouillon Powder
Dipping
- 1/4 cup Lee Kum Kee Sa Cha Sauce
- 1/8 cup Lee Kum Kee Seasoned Soy Sauce for Seafood
- 2 Tbsp. Lee Kum Kee Minced Garlic
- chopped scallion, for serving
Made with
Lee Kum Kee products
How to make it
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Blanch the beef bones in boiling water.
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Heat a pot and add water, fresh ginger, scallions, beef bones, dried Chinese date, corn, daikon radish, and Lee Kum Kee Chicken Bouillon Powder. Reduce the heat after boiling and simmer until about 4-5 cups of beef broth remain.
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Remove the beef bones and add the remaining ingredients. Boil until fully cooked.
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Combine Lee Kum Kee Sa Cha Sauce, Lee Kum Kee Seasoned Soy Sauce for Seafood, Lee Kum Kee Minced Garlic, and scallions to create a hot pot dipping sauces. Serve and enjoy!
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