The tripe is the main ingredient, accompanied by dishes such as beef liver, beef loin and beef tenderloin, which are rinsed by consumers. It is characterized by strong spicy taste and thick soup.
Tripe hotpot
Fresh, suitable for all seasons.
Hot pot has a long history in China, and Sichuan-Chongqing beef omasum hot pot originated earlier. By the middle of Qing dynasty, it had become popular in cities.
raw material
250g tripe, ox liver100g, ox loin100g, ox fillet150g, ox spinal cord100g, 300g fresh vegetables, 300g butter, watercress, Jiang Mo, pepper, pepper, cooking wine.
prepare
Take tripe, shake off all sundries, spread it on the table, straighten tripe leaves layer by layer, then rinse it repeatedly with clear water until there is no black film and grassy smell, cut off the edge of tripe door, tear off the oil skin at the bottom (the side without tripe leaves), cut off a big leaf and a small leaf as a whole, cut it along the grain, then straighten and flatten each leaf, cut it into small pieces and float it with cold water. Beef liver, beef loin and beef tenderloin are all cut into large pieces. Onions and green garlic sprouts are cut into large pieces. Onions and green garlic seedlings are cut into 6 cm long sections. Wash fresh vegetables (lotus white, celery, curly white and pea seedlings) with clear water and tear them into long strips. Put a wok in a medium fire, add butter and heat it to 60%, add chopped watercress and stir-fry until crisp, add Jiang Mo, Chili and Zanthoxylum bungeanum, add beef soup 1.25kg and bring to a boil, put it into a casserole, put it into high fire, add cooking wine, black beans (chopped) and fermented glutinous rice juice, and bring to a boil, skimming off the floating foam (do not skim off the floating oil). [2]? When eating, bring the hot pot marinade to the table. When serving, you can put the beef spinal cord into the hot pot first, and put other vegetarian dishes and lettuce slices into small plates, accompanied by refined salt and butter. Scald the meat and vegetarian ingredients when eating, and add salt and butter according to the taste of the soup. When serving, prepare a dish of sesame oil for each diners to dip in.