Hakka Shabu Wine: Beef Shabu Rice Wine

The scent of the ivy root is unique, and it can go to the blood circulation and pass the meridians. The plant has the effects of nourishing the liver, cooling and detoxifying, clearing heat and dehumidifying. Milk root has a fresh scent, strengthens the stomach and eliminates food, dehumidifies and nourishes qi. The rice wine of the boiled beef has a special taste and unique aroma, which is a health and delicious taste that is difficult to find. Rice wine, asparagus, vine roots can be bought here: http://joyho.taobao.com/

The scent of the ivy root is unique, and it can go to the blood circulation and pass the meridians. The plant has the effects of nourishing the liver, cooling and detoxifying, clearing heat and dehumidifying. Milk root has a fresh scent, strengthens the stomach and eliminates food, dehumidifies and nourishes qi. The rice wine of the boiled beef has a special taste and unique aroma, which is a health and delicious taste that is difficult to find. Rice wine, asparagus, vine roots can be bought here: http://joyho.taobao.com/

Material

Milk root 20 grams
Vine root 20 grams
Calla 25 grams
beef 250g
Handmade rice wine 500 g
Ginger, garlic, chicken essence, salt The right amount

Put a little salt, chicken essence, and sweet potato powder on the beef slices, knead evenly and set aside.

Hakka Shabu-jiu: The practice of beef shabu rice wine Step 1

Put ginger, spring onion and salt into a pounding pot to make mud and set aside.

Hakka Shabu-jiu: Beef Shabu Rice Wine Step 2

Put the vine root, milk root, and asparagus into the pot, add water and cook for 20 minutes, then remove the vine root, milk, and asparagus

Hakka Shabu-jiu: The practice of beef shabu rice wine Step 3

Pour the rice wine and add the beef after the soup is boiling.

Hakka Shabu-jiu: The practice of beef shabu rice wine Step 4

Three minutes after the medicine, remove the beef to serve, and pour the pounded onion and ginger puree and mix well.

Hakka Shabu-jiu: Beef Shabu Rice Wine Step 5

The rice wine soup after the beef is finished has a unique taste and a fragrant fragrance, and the aftertaste is endless; the beef is fresh and delicious, and the taste is unique and unforgettable.

Hakka Shabu-jiu: Beef Shabu Rice Wine Step 6

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