Nine-Cut Beef Hot Pot

Name: Nine-Cut Beef Hot Pot
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Ingredients: 250 g beef tongue (trimmed, sliced thin); 1250 g beef kidney (trimmed, halved, cross-scored, cut into pieces); 250 g beef tripe tip (trimmed, cross-scored, cut into pieces); 200 g beef heart crown (trimmed, cross-scored, cut into pieces); 250 g beef honeycomb tripe (coated with quicklime briefly, rinsed, outer membrane removed, cut into strips); 400 g beef grass tripe wall (pounded with a knife, dark skin and fat membrane removed, washed, sliced thin); 250 g beef liver (sliced thin); 200 g beef honeycomb tripe head (trimmed, cross-scored, cut into pieces); 250 g beef tenderloin (sliced thin); 1000 g fresh beef (washed, cut into chunks); 5 g ginger slices; 5 g Sichuan peppercorns; 5 g dried tangerine peel; 25 g fragrant vine root; 50 g Shaoxing wine; 20 g fine salt; 15 g MSG; 5 g ginger juice; 50 g shacha chili sauce; 50 g sesame paste; 100 g cilantro; 20 g black vinegar

Thinly sliced premium beef from nine cuts, served at the table with a special beef broth for hotpot-style dipping — a celebrated specialty of Liancheng, Fujian.

4 hours

Easy

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Ingredients

beef tongue (trimmed, sliced thin) 250 g

beef kidney (trimmed, halved, cross-scored, cut into pieces) 1250 g

beef tripe tip (trimmed, cross-scored, cut into pieces) 250 g

beef heart crown (trimmed, cross-scored, cut into pieces) 200 g

beef honeycomb tripe (coated with quicklime briefly, rinsed, outer membrane removed, cut into strips) 250 g

beef grass tripe wall (pounded with a knife, dark skin and fat membrane removed, washed, sliced thin) 400 g

beef liver (sliced thin) 250 g

beef honeycomb tripe head (trimmed, cross-scored, cut into pieces) 200 g

beef tenderloin (sliced thin) 250 g

fresh beef (washed, cut into chunks) 1000 g

ginger slices 5 g

Sichuan peppercorns 5 g

dried tangerine peel 5 g

fragrant vine root 25 g

Shaoxing wine 50 g

fine salt 20 g

MSG 15 g

ginger juice 5 g

shacha chili sauce 50 g

sesame paste 50 g

cilantro 100 g

black vinegar 20 g

Instructions

Prepare the main ingredients

Coat the beef honeycomb tripe with quicklime, marinate briefly, then rinse with clean water; strip off the outer membrane and cut into strips. Pound the grass tripe wall a few times with the flat of a knife, peel away the dark skin and fat membrane, wash clean, and slice thin together with the beef tongue, tenderloin, and beef liver. Halve the beef kidney and, along with the heart crown, honeycomb tripe head, and tripe tip, score with a cross-hatch pattern before cutting into pieces. Arrange each prepared ingredient on separate serving plates.

Simmer the beef broth

Rinse the fresh beef and cut into several chunks, then place in an aluminum pot. Tie the dried tangerine peel, fragrant vine root, Sichuan peppercorns, and ginger slices in a piece of cheesecloth and set beside the beef. Add 2500 g of cold water and bring to a boil over high heat. Once the beef and aromatics have released their flavors into the water to form a rich beef broth, strain and return the broth to the pot. Reduce to low heat and simmer for 3 hours, then season with fine salt, MSG, and Shaoxing wine. Set aside for serving.

Serve at the table for hot-pot dipping

When ready to serve, strain the simmered beef broth once more and pour it into a hot pot, bringing it to a rolling boil over high heat. Place the ginger juice, sesame paste, shacha chili sauce, black vinegar, and cilantro into separate small dipping dishes and bring them to the table together with the plates of prepared ingredients. Let each guest choose their own slices and dip them into the simmering broth to cook as they eat.