This crab and beef brisket hot pot is a flavorful and hearty dish that requires a good amount of preparation and multiple steps. The effort is well worth it, though, as you can adjust the recipe to your taste and make it perfect for your family. You can also substitute some of the ingredients to make it even better, such as using different types of vegetables.
Ingredients
- 2.2 lbs of field crabs
- 1.3 lbs of spare ribs
- 1.8 lbs of beef brisket
- 2.2 lbs of fresh rice vermicelli
- 10 pieces of tofu
- 10.5 oz of dried bean curd sheets
- 5 tomatoes
- 2 shallots
- 1 knob of ginger
- 1 bunch of scallions and coriander
- Assorted vegetables for dipping: split water spinach, banana blossom, lettuce, purple perilla, Vietnamese coriander, and bean sprouts…
- Seasonings: cooking oil, vinegar, fish sauce, seasoning powder, shrimp paste, chili, lemon.
Steps to Cook the Crab and Beef Brisket Hot Pot:
Step 1:
Peel and finely chop the shallots. Peel and slice the ginger into thin strips. Cut the tomatoes into wedges. Chop the scallions and coriander and place them in a bowl.
Step 2:
Pick the vegetables for dipping and soak them in diluted salt water. Drain and place them in a colander to dry. Slice the banana blossom thinly and soak it in water with a little vinegar or lemon juice to prevent discoloration.
Step 3:
Rinse the spare ribs and blanch them. Then, stir-fry the ribs with sliced shallots and a teaspoon of fish sauce. Simmer until tender.
Step 4:
Clean the field crabs, remove the shells, and collect the crab roe in a small bowl. Add a teaspoon of salt and pound or blend the crabs. Filter the crab juice.
In a pot, combine the crab juice with a teaspoon each of seasoning powder and shrimp paste. Stir well and boil over high heat. When the crab roe floats to the surface, reduce the heat and scoop out the crab roe into a separate bowl.
Step 6:
In a pan, heat a teaspoon of cooking oil. Fry the sliced shallots until fragrant, then add the crab roe and a little fish sauce. Stir-fry until cooked and set aside.
Step 7:
Rinse the beef brisket, slice it thinly, and marinate with seasoning powder, cooking oil, and chopped ginger.
Step 8:
Stir-fry the tomatoes to create a colorful broth. Cut the tofu into bite-sized pieces and fry until golden on all sides. Dilute the fermented rice with water and add it to the hot pot.
Step 9:
Combine the crab broth, spare ribs, tomatoes, and diluted fermented rice in the hot pot. Bring to a boil and season to taste. Add the crab roe, fried tofu, and other ingredients. Once the broth boils, you can start dipping the vegetables and meat into the hot pot and enjoy with fresh rice vermicelli.
While this crab and beef brisket hot pot may seem complicated, following these steps will ensure a delicious meal. It’s a great choice for a weekend dinner or a year-end gathering with friends and family.
