Region: Hunan snacks
Technology: boiling, stewing and stewing.
Preparation materials of braised beef offal: beef intestine1000g, beef intestine head1000g, beef throat1000g, beef heart and lung1000g, 25g of dried pepper, cinnamon10g, and 75 of refined salt.
Features of stewed beef offal:
Fresh and spicy, rotten but not muddy, suitable for wine.
Teach you how to cook braised beef offal, how to cook braised beef offal.
1. Scrape the inner and outer surfaces of the bovine intestine and the head of the large intestine respectively, and cut them into slices about 16.5mm long. Cut the cow's throat, scrape it clean and cut it into pieces. Cut the heart into four pieces from the middle, wash the blood and cut it into small pieces of about 3.3 cm. Pour water into the lungs of cattle to make them swell, wash away blood stains and cut into pieces of about 3.3 cm.
2. Add 5000 grams of clear water to the pot, first put the intestines, large intestine head and throat into the pot, then add dried red pepper, cinnamon and refined salt, cook until it is 70% mature, and then put it into the heart and lungs. When the whole beef offal is cooked, simmer it and add soy sauce.
The main points of making braised beef offal: the beef offal should be cleaned and deodorized. Cook it in the pot until it is cooked, but don't overcook it.