material

300 grams of cowhide. Seasoning Laoganma Chili sauce 50 grams, monosodium glutamate 5 grams, salt 2 grams, fennel 3 grams, fragrant leaves 5 grams, salad oil 50 grams, ginger onion 5 grams each.

working methods

1. First, clean the cowhide, cut it into 2 cm square pieces, boil it in boiling water for 5 minutes, take it out, clean it, put it in an autoclave, add water pressure for 20 minutes (20 minutes after steaming), and then take it out. Stir it into a paste with a blender.

2. Heat the oil in the pot to 50% heat, stir-fry the ginger and onion with strong fire, add fennel, fragrant leaves and Laoganma hot sauce, then add minced beef skin, add salt and monosodium glutamate, pour into a square plate after boiling, pick out fennel and fragrant leaves, let them cool, put them in the refrigerator for 30 minutes, and then change knives and put them into a basin.

The taste is spicy and the skin is fresh and waxy.