Some hot pot stores have beef mince

The soup base of beef mince hot pot:

5 grams each of star anise, grass fruits, orange peel, cinnamon, dried chili peppers, cumin grains, pepper face, two kilograms of radish, refined salt, old

pumpkin, sugar, white wine, monosodium glutamate (MSG) in moderation.

2, the practice of beef miscellaneous is very simple, its main raw material is beef, tripe, large intestine, beef lung, beef heart, beef hundred leaves, beef lung and so on.

Steps

1, first of all, the main ingredients (beef, tripe, large intestine, beef lungs, beef heart, beef louvers, beef lungs, etc.) and radish washed, the cut ingredients into the boiling water, and constantly skimmed off the foam, see the meat was white-red, filtered to the broth, and then add people clean water;

2, add radish and gauze bag with a pot of soup (star anise, fruits, orange peel, cinnamon, dried water) orange peel, cinnamon, dried chili peppers, cumin grains, pepper, old soy sauce), with a strong fire boil about 30 minutes (pressure cooker for 15 minutes), change to a small fire continue to burn 1.5 hours (pressure cooker for half an hour), cook until the beef, beef mash crispy but not rotten, add refined salt, old soy sauce, sugar, white wine, monosodium glutamate can be;

Fresh beef bones, beef mash (tripe, heart, tongue, scalp, etc.), chili oil, soy sauce each 150 grams, 25 grams of pepper, 4 grams of star anise, 5 grams of monosodium glutamate, pepper, cinnamon, 125 grams of refined salt, 50 grams of white wine.

Practice

Practice 1:

1, the cattle bone, cattle mixed clean. Beef bones broken and cattle together in a pot, add water (to the degree of submerged beef), with a high fire to boil, and constantly skimmed off the froth, see the cattle was white-red, decanting soup, beef bones, cattle still put in the pot, pouring the old brine, put people spice packages (peppercorns, cinnamon, star anise in a cloth wrapped in a good), white wine and salt, and then add about 400 grams of water, about 30 minutes of high-flame boil, change to a small fire to continue to burn 1.5 hours, cook to the cattle crispy, and then add a small fire, and then add a small fire. 5 hours, cook until the beef crisp but not rotten, fish out to cool.

2, add monosodium glutamate, chili oil, soy sauce, pepper into a flavorful sauce.

3, will be cooled cattle were cut into 4 centimeters long, 2 centimeters wide, 0.2 centimeters thick slices, mixed together, dripping into the soup that is.

Practice two:

First of all, it is its ingredients miscellaneous. In addition to beef, intestines, lungs are not used, belly, heart, tongue, brain, whip, tendon, hoof, yellow throat and so on are the raw materials of beef hot pot. These things have been carefully shelled into semi-finished products, need to use, a plate a plate to the seat, eaters according to their own hobbies in an orderly manner a variety of varieties of spices to a complete, properly deployed, open the sky and boiling hot spicy soup hot pot Shuttle. Eat hot pot in winter house heating, self-provided fireplace on the side of the product, while the heat. Hot days to eat hot pot reason a scene, guests wearing thin, and spicy, and hemp, and hot, hot pot to eat sweaty, even with air conditioning, or electric fan is not helpful. Diners eat overjoyed, hot, so hot days to eat hot pot that spicy, numb, hot flavor especially attractive to tourists. Shuttle into the hot pot in the food, about minutes and hours soup can be eaten. Different raw materials after the hot pot, it will produce different flavors, some tender, some crispy, some hard, some sticky, some powdery ...... its flavor is endless.

Secondly, it is its ingredients miscellaneous, the ingredients are mainly prepared hot pot soup with miscellaneous. The method is the first two combined oil, that is, vegetable oil first poured into the hot iron pot to boil, and then poured into the appropriate amount of lard mixed into the oil system, such as oil system, the pre-selected prepared patty cake chili pepper into the oil pot system, wait until the patty cake chili pepper in the water sucked dry, can be put into the water to boil, and at the same time into the peppercorns, pepper, star anise, Sannai, Sharen, white button, vanilla, dried chili, monosodium glutamate (MSG), ginger, saltpeter, onion, garlic and jow chow coriander, etc.,. After 15 minutes, you can shuttle the beef semi-finished product into the hot soup for consumption, its flavor is delicious. This hot pot soup is characterized by numbness, spicy, hot, sour. This is the so-called chili pepper is spicy, rice and hot, pepper and numb, sweat and flow, pepper and mellow, flavor and aroma, the joy in the middle. Soup cooked longer, the better the flavor, shuttle into the hot pot of beef raw materials can not be cooked for a long time, long time flavor instead of fragrant. Tasting beef hot pot, mastering the fire is very important.

Once again, the preparation of dipping water with miscellaneous ingredients. Beef hot pot base a variety of condiments have been complete, the flavor is enough, but still prefer to be in front of each person with a dip, the purpose is to add a special flavor, so that the beef hot pot completely to achieve the best possible situation. It is made of miscellaneous, is added because not only in the hu chili pepper into the salt, soy sauce, scallion, but also to be accompanied by turnip, minced ginger, garlic, made with strong local characteristics of the moldy tofu and special herb powder. Guests from the boiling soup pot to clip out of the boiled food, and then to the dipping water to make a roll to send into the mouth, beef hot pot adds endless flavor