The invention provides a hot-pot beef, characterized in that a hot-pot beef product is obtained by the following steps: cooking and frying beefs, Pixian chilli bean sauces, salt black beans, medlars, Codonopsis pilosula, jujubes, butters, lard oils, chicken oils, sesame oils, dry hot peppers, black peppers, zanthoxylum, garlic, shallots, rhizoma kaempferiae, fennel seeds, cumin, orange peels, gingers, cinnamon, myrcia, thyme, aniseeds, angelica roots, cloves, fructus amomi, dills, violet magnolia, tea polyphenol, white sugars, white spirit, soy sauces, chicken powder, monosodium glutamate, salts and sodium dehydroacetate; packaging the materials and sterilizing. Various original nutrition constituents in beef can be maintained, and an original and unique flavoured hot-pot beef product is provided. The hot-pot beef product is at the top grade in beef products; and a beef product with high quality, high nutritive value, delicious taste and convenience for eating is provided for recent markets.