1. Ingredients for cooking crab and beef hotpot
Beef shank: 500g
Field crab: 1.5kg
Rib cartilage: 600g
Tofu: 5 pieces
Tomatoes: 3
Fresh noodles: 1.5kg
Vinegar: 3 tablespoons
Dried onion: 3 bulbs
Green onions: A few sprigs
Raw vegetables served with: Banana flower, shredded water spinach, bean sprouts,...
Spices: Sugar, seasoning powder, fish sauce, shrimp paste, etc.
2. How to cook crab and beef hotpot
Step 1: Prepare ingredients
Soak the field crabs in water for a few hours to release the mud, then wash them, remove the shell, then use a spoon to scrape out the crab fat into a separate bowl, and grind or mash the remaining crab.
Next, add water to the pureed crab, stir gently to dissolve the meat, filter through a sieve to remove the pulp. Repeat this step several times to get about 1.5 liters of crab water.
Rub the rib cartilage with salt to reduce the fishy smell, wash and cut into bite-sized pieces. Next, marinate the ribs with a little minced shallot and simmer for about 30 minutes until the ribs are tender.
Clean the roots of the green onions, remove old leaves, wash and cut into pieces. Peel the shallots, wash and chop finely. Wash the tomatoes and cut into wedges. Wash the accompanying vegetables, remove any damaged or wormy parts and cut into bite-sized pieces.
Wash the beef, cut into bite-sized pieces, put in the refrigerator, and serve on a plate when ready to eat. Wash the tofu, cut into small squares, fry until golden brown and serve on a plate.
Step 2 : Make crab soup
Add the crab water to the pot, add 1 teaspoon of salt and place the pot on the stove over low heat. Pay attention to the pot of crab soup, when it starts to boil, open the lid to prevent the crab fat from overflowing.
When the water boils for about 20 minutes, the crab fat will form into clumps. At this point, turn off the stove and use a sieve to scoop the crab fat into a bowl so that it does not break. The remaining water is used to make hot pot broth.
Step 3 : Stir-fry crab fat
Place the pan on the stove, add 1 tablespoon of cooking oil and heat. When the oil is hot, add the chopped shallots and fry until fragrant.
Next, add the crab paste and stir-fry over low heat for about 5 minutes, add half a tablespoon of fish sauce and pour into a bowl. Then, add the tomatoes and stir-fry briefly and turn off the heat.
Step 4 : Cook hot pot broth
Add the crab broth to the pot of rib broth and bring to a boil. Next, add the sauteed tomatoes, 3 tablespoons of vinegar, sauteed crab fat, 1 tablespoon of seasoning powder, 1 tablespoon of sugar, 1 teaspoon of MSG, 2 tablespoons of fish sauce, 1 tablespoon of shrimp paste. Stir all ingredients well.
Bring the hot pot to a boil again, then season to taste and turn off the heat.
Step 5 : Finish
When the hot pot is done, ladle it into a small pot. When eating, add green onions and fried tofu to make the hot pot more lively. Dip the beef and raw vegetables as you eat. Add to the bowl of noodles, ribs, crab soup, and vegetables and enjoy.
3. Notes when cooking crab and beef hotpot
To make delicious beef and crab hotpot, you should know how to choose the right ingredients.
Good beef shank is turtle shank, the small piece of meat located between the large thigh core of the hind leg. Turtle shank is softer than flower shank and front shank.
You should choose beef shank with bright red color mixed with white tendons, the fat is bright yellow. Use your hand to press on the meat to check, beef shank in particular or beef in general is fresh and delicious must have good firmness and elasticity, not causing a sticky, slimy feeling. Fresh meat does not have an unpleasant odor or any strange smell.
Choose ribs with cartilage and meat, not bone cartilage. Choose fresh ribs with light pink color, elastic meat, dry and odorless.
For field crabs, you should choose field crabs with a dull purple-gray color and a brighter shell. Choose crabs that can still move quickly, with full, flexible legs and claws. Press your hand on the shell and see if bubbles appear, the crab is still fresh. Do not choose field crabs with red eyes, hairy abdomens, or star-shaped dots on the back.
You should pound by hand and filter carefully to get a lot of crab meat, when cooked it will form a thick, beautiful block.
You can use pre-ground field crabs at reputable markets and supermarkets. When buying, remember to ask for more crab fat to make the dish more delicious.
The most important thing in crab hotpot is to choose good sticky rice vinegar.
Depending on taste and preference, flexibly change hot pot ingredients.
The finished product requires the hot pot broth to have a mild, sour taste from vinegar, and the characteristic aroma of crab soup.
With this delicious and flavorful recipe for crab hotpot with beef and cartilage ribs, your family's meal will have another extremely attractive dish.
Good luck!
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