Hot Pot Beef
Yuan Yang Hot Pot (Beef Soup Base)
  • 10 Min. Prep
  • 150 Min. Cook
  • 4-6 Servings
  • 697 Calories

We absolutely love hot pot! This is the perfect dish when gathering with friends and families in a cold winter night! Try this Yuan Yang hot pot, and it will immediately become one of your familiy favorite dishes!

  • 1 cinnamon stick
  • 2 pods star anise
  • 1 black cardamom pod
  • 2 bay leaves
  • 2 pieces cloves
  • 3 pounds beef short rib bones
  • 3 quarts water, and additional if needed 
  • 1 onion, peeled
  • 1 thumb ginger, peeled 
  • 1 cube Knorr beef bouillon
  • 1 teaspoon goji berries
  • 6 red dates
  • 2 stalks scallions, cut into 2-inches pieces 

In a pan, transfer in the spices: the cinnamon stick, star anise, black cardamom pod, bay leaves, and cloves. Over low heat, lightly toast until aromatic, 2 minutes. Turn off the heat.


Transfer the spices to a spice bag. Also, place in the onion and ginger. Tie it up. Set aside.


In a large pot of water, over high heat, place in the beef short rib bones. Bring it to a boil. Continue to cook for 5 minutes.


Discard the water. Rinse everything. (This will help to remove any impurity in the stock).


Place the spice bag in the pot. Pour in about 3 quarts of water in the pot.


Over high heat, bring to a boil. Then turn to medium heat. Cook for 2 hours. (Cook over low heat if you like clear broth. Cook over medium heat if you like a thick broth.) (And you might also need to add additional water in between).


Remove all the bones and any impurity in the pot. Season with the Knorr beef bouillon.


Garnish the broth with goji berries, red dates, and scallions.