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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Easy
Have you thought of a new dish to treat your family this weekend? Today, TasteVN will share with you the recipe to make a delicious, sweet, and attractive beef hot pot that doesn’t have a foul smell, right at home! Let’s go to the kitchen to showcase your cooking skills with this hot pot dish!
Ingredients for Beef Hot Pot For 4 people
Beef bones 3 kg American corn 1 piece (cut into pieces) White radish 1 piece (cut into pieces) Carrot 2 pieces (cut into pieces) Green onions 2 stalks (chopped) Fresh ginger 2 pieces (sliced) Red onions 5 pieces (crushed) Garlic 1 teaspoon (minced) Chili 1 piece (chopped) Kumquat 1 piece (tangerine) Soy sauce 3 tablespoons Common spices a little (salt/ sugar/ monosodium glutamate/ seasoning powder)
How to choose fresh ingredients
How to choose fresh beef bones
- You should choose beef bones that have a natural red meat color, no cloudy white color, and no rotten, foul, or preservative smells.
- Fresh beef bones should feel heavy for their size.
- Avoid buying beef bones of unknown origin. If possible, you should buy fresh beef bones from the market and limit purchasing frozen beef bones.
How to choose fresh corn
- Choose corn that has bright green husks, and the corn silk should not be wilted or dry.
- Pay attention to the corn stalk; it should still be fresh and not dry, as this indicates the kernels inside will be sweeter.
- The kernels should be shiny yellow, uniform, and straight without any unusual colors.
- Avoid choosing corn with dry husks or a cloudy white color, as such ears are usually too old or dried out.
How to choose fresh white radish
- You should choose medium-sized white radishes that taper towards the tail.
- Choose white radishes that still have their stalks and roots intact, with the radish itself being fresh.
- Avoid choosing white radishes that are soft, have damaged stalks, or are rotten.
How to choose fresh carrots
- Choose carrots that are straight, with smooth, bright-colored skins, and feel firm and heavy in your hand.
- Avoid choosing those with leaves or branches at the base, and thick, chunky shoulders, as these are usually carrots with large cores that are not sweet and have fewer nutrients.
- Do not choose malformed carrots, dark-colored ones, or those that are bruised or have unusual spots.
See more: How to choose fresh carrots
How to Make Beef Bone Hotpot
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Prepare and Blanch the Beef Bones
Wash the beef bones with diluted salt water, then rinse thoroughly a few times with clean water.
Boil about 1 liter of water, then blanch the beef bones for about 5 – 7 minutes to remove the unpleasant smell, then take out the bones to drain.
Tip: You should ask the seller to cut the beef bones in half, so that when the dish is finished, you can enjoy the marrow!
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Simmer the Bone Soup
Put the beef bones into the pot, then add enough water to cover the bones.
Next, add the chopped corn, crushed shallots, and sliced ginger, then simmer until the water boils for about 10 – 15 minutes over medium heat.
Tip: To keep the broth clear, make sure to skim off all the foam when the water boils.
Continue to add the chopped radish and carrot and simmer for about 40 – 50 minutes over medium heat until the radish is soft. Finally, season with 2 teaspoons of salt, 2 teaspoons of seasoning powder, 2 teaspoons of sugar, and 1 teaspoon of monosodium glutamate.
Cook for another 5 minutes for the spices to infuse, then taste and adjust the seasoning as needed, turn off the heat, and it’s done.
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Making the dipping sauce
You put 3 tablespoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of minced garlic, 1 chopped chili, and squeeze in 1 lime into a plate, mix the mixture well, and season to your family’s taste!
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Final product
Take the stewed pork trotters out of the pot, add a bit of chopped green onion, and enjoy.
The broth is sweet and clear, the pork trotters are soft and sweet, absorbing all the rich marrow without any foul smell. Dip it with the spicy and sour dipping sauce. This dish will make your family rave!
What is Xà quách?
- Xà quách, also known as bone stew, is a popular and common dish in Vietnam originating from Guangdong, China.
- They are simmered from pieces of pork, beef, or goat bones,… The bones have been cooked to create broth that can be used for other dishes, while the melted fat, tendons, and marrow that are well-cooked can be enjoyed right away.
See more:
With the above shares, I hope you now know how to cook delicious sweet Xà quách hotpot easily at home! Wishing you more delicious hotpot dishes!
*Reference recipe and images from the YouTube channel: Quynh Tran JP & Family – Life in Japan
