Beef and shrimp hot pot in a unique style

Name: Beef and shrimp hot pot in a unique style
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Sliced beef and springy shrimp paste are simmered in a fiery hot pot broth with lotus root, konjac, and celtuce, a Sichuan maocai-style bowl that delivers medium heat and bold, layered flavor.

1 hrNewEasy Hot Dishes Boil Medium Spicy

Instructions

1
Wash the beef and cut it into thin slices.
2
Wash the beef and cut it into thin slices.
3
Add cornstarch, oyster sauce, and dark soy sauce.
4
Use an appropriate amount of peanut oil to mix evenly and lock in the moisture, set aside.
5
Peel and cut the celtuce into pieces, slice the lotus root (forgot to take a photo of the lotus root).
6
Cut the konjac into pieces.
7
Heat oil in a pot and add hot pot base to stir-fry until fragrant.
8
Add an appropriate amount of water and bring to a boil.
9
Season with a little salt.
10
Put in the lotus root.
11
Add the celtuce.
12
Add the konjac and cook for about one minute.
13
After cooking, take it out and place it in a bowl.
14
Scoop the shrimp paste into balls and put them into the pot.
15
Scoop the cooked shrimp paste into a bowl.
16
Put the beef into the pot and blanch it until cooked.
17
After blanching, put it into a bowl.
18
Add the minced garlic.
19
Pour hot oil over it to bring out the aroma.
20
Just add coriander.
21
Finished product.
22
Finished product.
23
Finished product.