300 grams of beef omasum, hot pot seasoning, rape, monosodium glutamate, salt, chicken powder, cooking wine, Chili powder, peanut oil, Chili oil, onion.

Exercise:

1. Wash beef omasum and cut it into strips. Wash the rape for later use.

2. Chop leeks. After the blanching of rape is too cold, it will be surrounded by deep vegetables and the hairy belly will be blanched.

3. Heat the oil in the pan, add the chopped green onion and hot pot ingredients, stir fry, cook the wine and fresh soup to boil, season, pour in the hairy belly, thicken, pour into the plate, sprinkle with Chili powder and shallots, heat the Chili oil and pour it on the dish. The white inside is green, the entrance is crisp and tender, and the freshness is slightly sour.

Materials:

Ingredients: tripe 100g, seasoning: coriander 50g, vegetable oil 10g, sesame oil 1g, monosodium glutamate 1g, pepper 1g, pepper (dried red tip) 5g, onion 3g, ginger 2g and white garlic.

Exercise:

1. Wash beef venetian blinds, put them in a boiling water pot, add onion, ginger and aniseed, and take them out after cooking;

2. Cool with cold water and cut into filaments;

3. Wash coriander, remove leaves, cut stems into inches, and cut dried peppers into filaments;

4. Heat the wok, pour in 10g vegetable oil, heat it, add garlic slices, shredded Chili, shredded onion ginger and shredded louver, stir-fry in cooking wine for a few times, then add other seasonings, add coriander segments, pour in water starch, drop in Ming oil, and take out the pan and plate.