Ingredients: 300 grams of beef mouth white (beef tongue)

Materials: coriander 15g, starch 10g.

Seasoning: cooking wine 15g, soy sauce 15g, garlic and Jiang Mo 10g, refined salt 3g, monosodium glutamate 2g, sugar 3g, fresh soup 150g, chicken essence 3g, salad oil 50g, chicken oil 15g and star anise 5g.

working methods

1. Scrape the white beef, put it in a basin, cook it and take it out. Cut into long thin slices and put them neatly on the plate. Cut the parsley into pieces.

2. Add salad oil to the spoon and heat it. Add pepper and star anise, fry and take out.

3. Add Jiang Mo, minced garlic, cooking wine, fresh soup, soy sauce, refined salt, white sugar and chicken essence to boil, put them neatly into the cow's mouth, and simmer on low heat until they are tasty.

4. Add monosodium glutamate, stir fry, thicken the starch, pour chicken oil into the spoon, drag it into the plate, and serve the parsley section.