Sichuan Beef Offal Hotpot (Qiao Jiao Niu Rou Guo)

Name: Sichuan Beef Offal Hotpot (Qiao Jiao Niu Rou Guo)
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Cuisine: Chinese
Ingredients: 500 g Cooked beef offal (beef tripe, beef intestines, beef heart, etc.); 250 g Cooked beef; 250 g Cooked beef tendons; 250 g Cooked beef pizzle; 300 g Congealed beef blood (blood tofu); 200 g Beef meatballs; 200 g White radish (daikon); 100 g Shiitake mushrooms; 100 g Pea shoots; 100 g Napa cabbage heart; 100 g Spinach; 100 g Soybean sprouts; 150 g Soaked cellophane noodles; Silkie chicken (washed and prepared), to taste; Pigeon (washed and prepared), to taste; Astragalus root (softened in warm water and cut into segments), to taste; Angelica root (softened in warm water and sliced), to taste; Soybeans, to taste; Goji berries, to taste; Red dates (jujubes), to taste; Large shrimp crackers, to taste; Pork slices, to taste; Trumpet mushrooms ( chanterelle), to taste; Porcini mushrooms, to taste; Fresh bamboo shoot slices, to taste; Fresh shiitake mushrooms (washed and cut), to taste; Leafy vegetables (washed and cut), to taste; Scallion segments, to taste; Ginger slices, to taste; White pepper powder, to taste

A traditional hot pot from Leshan, Sichuan, featuring beef and beef offal as the main ingredients, served with a variety of vegetables for dipping.

3h 45m

Easy

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Sichuan Beef Offal Hotpot (Qiao Jiao Niu Rou Guo)

Ingredients

Cooked beef offal (beef tripe, beef intestines, beef heart, etc.) 500 g

Cooked beef 250 g

Cooked beef tendons 250 g

Cooked beef pizzle 250 g

Congealed beef blood (blood tofu) 300 g

Beef meatballs 200 g

White radish (daikon) 200 g

Shiitake mushrooms 100 g

Pea shoots 100 g

Napa cabbage heart 100 g

Spinach 100 g

Soybean sprouts 100 g

Soaked cellophane noodles 150 g

Silkie chicken (washed and prepared) to taste

Pigeon (washed and prepared) to taste

Astragalus root (softened in warm water and cut into segments) to taste

Angelica root (softened in warm water and sliced) to taste

Soybeans to taste

Goji berries to taste

Red dates (jujubes) to taste

Large shrimp crackers to taste

Pork slices to taste

Trumpet mushrooms ( chanterelle) to taste

Porcini mushrooms to taste

Fresh bamboo shoot slices to taste

Fresh shiitake mushrooms (washed and cut) to taste

Leafy vegetables (washed and cut) to taste

Scallion segments to taste

Ginger slices to taste

White pepper powder to taste

Cooking wine (Shaoxing) to taste

Water to taste

Fine salt to taste

MSG (monosodium glutamate) to taste

Chicken fat to taste

Instructions

Step 1

Wash and prepare the silkie chicken and pigeon, then blanch them briefly in boiling water. Soak the astragalus and angelica root in warm water until softened; cut the astragalus into segments and slice the angelica. Wash and trim the soybeans, goji berries, red dates, shrimp crackers, pork slices, trumpet mushrooms, porcini, fresh bamboo shoot slices, fresh shiitake mushrooms, and leafy vegetables, then arrange everything on plates and bring to the table.

Step 2

Place a large clay pot over the flame, pour in the water, and add the silkie chicken, pigeon, scallion segments, ginger slices, white pepper powder, cooking wine, astragalus, and angelica root. Bring to a boil over high heat, then reduce to low and simmer for 2 to 3 hours. Once the broth is fragrant, season with goji berries, red dates, fine salt, MSG, and chicken fat.

Step 3

Bring the clay pot of broth directly to the dining surface and keep it gently simmering over low heat. Diners add the various prepared ingredients to the bubbling broth to blanch and cook, then dip each piece in a dipping sauce of choice before eating.