Zhazha Beef First Release

Prepare 200g of 'Fire Kid' beef tallow hot pot base.

Prepare these ingredients, and there are still 50g of chopped pickled peppers, 300g of minced beef, and shredded beef that were not included in the photo.

Step one: first stir-fry 300g of minced beef and shredded beef until cooked. When the pan is about 60% hot and starts to smoke a little, add the beef. Note: You don't need to add oil when stir-frying the beef in this step.

Stir-fry quickly, cook the beef until done, about 2-3 minutes. Once the beef turns reddish and there are no blood streaks, it can be taken out of the pan.

Set the cooked beef aside for later use.

Put 100g of raw beef fat into the pot. Stir the beef fat continuously, and it will melt in about 1 minute.

Pour 30g of minced ginger into the almost melted butter.

Then add 50g of pickled chili segments.

Stir-fry until fragrant.

Start cooking the old hotpot beef tallow base for 'Huowa'. After many attempts, this base fried with crispy beef is the most fragrant.

Add chili powder.

Pour in 2 and a half jin of boiling water.

Add another 30g of seasoning powder.

Stir the bottom of the pot, mix the seasoning powder evenly, and cook for 1 minute.

Add an appropriate amount of cornstarch water. This step is optional; adding cornstarch water will make the beef more tender and the soup more delicious.

Pour in the previously cooked ground beef that has been set aside.

You can take it out of the pot after cooking for 1-2 minutes.

I’m using a bullfrog hotpot, and it’s also fine to use a relatively large basin to hold it.

Sprinkle with minced celery, and it's ready to serve.