On cold rainy days, what could be better than enjoying hot, delicious, and appealing hot pot with family and friends? Join TasteVN in the kitchen to learn 2 simple and nutritious ways to cook Chinese herbal beef tendon hot pot and spicy bamboo shoots to make rainy days warmer!
1. Chinese Herbal Beef Tendon Hot Pot
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Preparation
30 minutes
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Cooking
1 hour 15 minutes
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Difficulty
Easy
Ingredients for Chinese Herbal Beef Tendon Hot Pot For 4 people
Beef bones 2 kg Beef tendon 400 gr Lemongrass 4 stalks Ginger 50 gr Chili 5 pieces Chinese herbal seasoning 1 packet White wine 100 ml Accompanying vegetables a little (sweet mustard greens/ watercress/ pennywort) Fish sauce 2 tablespoons Common seasoning a little (salt/ seasoning powder/ monosodium glutamate/ sugar)
How to choose delicious beef bone marrow
- You should choose bones that are fresh in color, sold on the same day, not bruised, and have no strange smell when sniffed.
- Prioritize bones with meat firmly attached to the marrow, as these are usually fresher and tastier.
- Avoid buying bones that have been stored for too long, are frozen, and feel slimy to the touch.
Where to buy Chinese medicinal spice packets?
- You can look for Chinese medicinal spice packets at dry spice shops in traditional markets, or you can find them in supermarkets or some Chinese medicine shops.
- Make sure to choose the type of Chinese medicinal spice used for making broth or hot pot!
Utensils needed
Electric hot pot, pot, bowl, basket, basin,…
How to make Chinese medicinal beef tendon hot pot
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Prepare the bones and beef tendon
Clean the beef bones thoroughly with plenty of water. Then, put them in a pot and boil over high heat until the impurities in the bones start to rise to the surface, then turn off the heat. After that, rinse the bones again with cold water.
For the beef tendons, wash them clean with a mixture of vinegar and a little salt, then rinse with water and cut into bite-sized pieces.
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Prepare the other ingredients
Wash the herbal spices with water until clean.
Remove the outer wilted layers of lemongrass, wash it clean, then crush it. Peel the ginger and cut it into slices.
The accompanying vegetables include pennywort, sweet mustard greens, and watercress; wash them clean, soak in salt water, then rinse to remove the salty taste, and let them drain in a basket.
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Simmer the bones and beef tendons
Add the bones and beef tendons into a pot with 1.5 liters of water, then add 2 crushed stalks of lemongrass, sliced ginger, and 100ml of cooking wine. Simmer on medium-low heat for about 30 minutes to allow the sweet essence from the bones to be released and the beef tendons to become tender.
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Cooking beef with herbal medicine
After 30 minutes of simmering the bones and beef tendons, season with 2 tablespoons of fish sauce, 2 tablespoons of seasoning powder, 1/2 teaspoon of monosodium glutamate, and 1/2 tablespoon of sugar.
Next, add the herbal seasoning and continue to stew for about another 30 minutes, then add the chili, and continue to simmer for about another 10 minutes. Adjust the seasoning to taste.
Finally, ladle the broth, the herbal seasoning, and the beef tendons into the electric hotpot, bring it to a boil, then dip in the vegetables and get ready to enjoy right away!
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Finished product
Herbal beef hotpot is a delicious, appealing, and nutritious dish, with a distinctive aroma of herbal medicine that is incredibly enticing.
The broth is sweet and clear, and the bones and beef tendons are stewed well, making them very tender and chewy. When eating, serve it with egg noodles and fresh green vegetables for an unbeatable taste.
2. Spicy Bamboo Shoot Beef Tendon Hot Pot
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Preparation
25 minutes
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Cooking
30 minutes
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Difficulty
Medium
Ingredients for Spicy Bamboo Shoot Beef Tendon Hot Pot For 3 – 4 people
Beef tendon 400 g Bamboo shoot 500 g Green chili 40 g Red chili 40 g Shallot 20 g Garlic 20 g Onion 1 bulb Lemongrass 10 g Ginger 30 g Spring onion 20 g Tomato 1 piece Lime 1 piece Fresh vermicelli 500 g Pineapple 120 g Fermented soybean paste 60 ml Thiệu Hưng wine 1 tablespoon Fish sauce 35 ml Annatto oil 40 ml Accompanying vegetables (according to preference) 500 g (water spinach/banana flower/fresh shiitake mushrooms/seafood mushrooms)
How to choose fresh, tender bamboo shoots
- Choose bamboo shoots that are light yellow, firm, and not easily breakable. Bamboo shoots treated with chemicals are usually white or very dark, crisp, and easily breakable into pieces.
- When selecting bamboo shoots, you should pay attention to the smell of the shoots; this tip is quite accurate for distinguishing quality. If you smell chemicals or the shoots lack a natural scent, it’s best not to buy them.
- Bamboo shoots dried with sulfur will have a characteristic burnt smell from the sulfur soaking process. In contrast, untreated bamboo shoots retain their distinctive aroma, have no strange odors, and are not moldy.
Required tools:
Electric hotpot, pot, pan, knife, cutting board, bowl…
How to Prepare Spicy Bamboo Shoot Beef Hotpot
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Prepare the Beef
Put the beef tendons in a pot, add half an onion, 2 stalks of lemongrass, 1 slice of ginger along with 1 tablespoon of seasoning powder and boil for 1-2 minutes to remove dirt.
Then, take out the beef tendons, rinse them clean, and let them drain.
Next, put the boiled beef tendons into a pot, add 1 tablespoon of seasoning powder, 1 tablespoon of Huangjiu rice wine, 60g of pineapple, 2 slices of ginger, half an onion, and 2 stalks of lemongrass.
After that, pour in enough water to cover the beef tendons and simmer over medium heat for about 45 minutes until the tendons are tender.
After 45 minutes, take out the beef tendons to drain and cut into bite-sized pieces. Keep the broth for making the soup base!
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Prepare the Bamboo Shoots and Other Ingredients
Fresh bamboo shoots are halved and then cut into bite-sized pieces. After that, put the bamboo shoots into boiling water and boil for about 5 minutes, then take them out to drain.
Peel the garlic and shallots, crush them, and chop finely. Cut the tomatoes and pineapple into bite-sized pieces for the hotpot broth.
Chop the coriander into small pieces about 1cm long, cut the green onions into pieces about 2cm long, and slice the chili in half lengthwise.
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Stir-fry bamboo shoots
Add 2 tablespoons of cooking oil to the pan and sauté minced onion and garlic until fragrant.
Next, add the bamboo shoots and season with 1/2 tablespoon of seasoning powder, 1/3 tablespoon of monosodium glutamate, 1/3 tablespoon of pepper, 35ml of fish sauce, and 40ml of annatto oil, stirring well to let the bamboo shoots absorb the seasonings.
Then, add the beef tendon and stir well, followed by adding coriander, green onion, and chili to stir-fry together with the bamboo shoots and beef tendon for another 1-2 minutes before turning off the heat.
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Cook the hot pot
After preparing the ingredients, add pineapple, chopped green chili, tomatoes, and half of the lemongrass-chili mixture into the pot, then add the beef tendon broth.
Next, add 40ml of annatto oil, 1/3 tablespoon of pepper, 1/2 tablespoon of sugar, and 1 tablespoon of fish sauce into the pot, stirring well.
Wait until the water boils, then add shiitake mushrooms and sautéed bamboo shoots with beef tendon, and the spicy bamboo shoot beef tendon hot pot is ready.
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Make the dipping sauce for the hot pot
Add 4 slices of lemongrass, 2 cloves of garlic, 1 slice of ginger, and 3 chilies into a mortar and pound them into a paste.
In a bowl, combine 60ml of fermented soybean sauce, 30ml of fish sauce, 1/2 tablespoon of sugar, and 5ml of lemon juice.
Next, add half of the pounded lemongrass and chili mixture into the bowl and mix well, and the dipping sauce for the hot pot is ready.
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Final Product
The spicy bamboo shoot beef tendon hot pot is extremely suitable for eating on cool rainy days. The beef tendon is soft and chewy, absorbing the flavor, while the fresh bamboo shoots are crunchy and delicious, soaked in the sour and spicy hot pot broth that is very tasty.
It will taste even better when served with water spinach, banana flower, fresh shiitake mushrooms, seafood mushrooms, and vermicelli. Let’s go to the kitchen to test your hot pot cooking skills and treat your family and friends right away!
How to choose fresh and delicious beef tendon
- If you like to eat beef tendon that is soft, you should choose the type that has a cloudy white color covering the thin layer of meat inside.
- Or buy the clear white tendon near the joints; this type of tendon is usually harder but has a crispy texture that is very delicious when eaten.
- Choose beef tendons that are still in large pieces and have not been cut. When picked up, they should feel firm, with the tendon tightly attached to the meat, not falling apart.
- Avoid choosing tendons that have been stored for too long, with a slimy surface, and have an unpleasant smell when sniffed.
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Above, TasteVN has introduced you to 2 ways to cook beef tendon hot pot with herbal medicine and spicy bamboo shoots, delicious and simple at home. Let’s get started on this wonderful dish for the whole family to enjoy!
