Seasoning: steamed bread 1 packet, salt 1 teaspoon, soy sauce 1 teaspoon, 3 pieces of oyster sauce, sesame oil 1 teaspoon, white pepper 1 teaspoon, rice wine 1 cup, 6 cups of broth, and Chili.
Production method: 1. Chop the beef offal into small pieces, blanch it with hot water first, and wash the onion, green pepper, carrot and nettle for later use.
2. Pour the stock into the pot, add its seasoning to boil, and then add material A to boil.
3, then add other hot pot ingredients to cook, mix the ingredients evenly, and serve after dipping in the sauce.
The practice of beef offal
[material]
Fresh beef bones, beef offal (belly, heart, tongue, scalp, etc. ), Chili oil, soy sauce150g each, pepper noodles 25g, star anise 4g, monosodium glutamate 5g, pepper 5g, cinnamon 5g, refined salt120g, and white wine 50g.
[practice]
1. Wash beef bones and offal. Put the crushed beef bones and beef offal into a pot, add clear water (depending on the degree of submerged beef), boil over high fire, and skim off the floating foam continuously. When the beef offal is white and red, pour out the soup, put the beef bones and beef offal into the pot, pour in the old brine, add the spice bag (wrapped with cloth with pepper, cinnamon and star anise), white wine and refined salt, and then add 400 clear water.
2. Add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make flavor juice.
3. Cut the beef offal into pieces 4 cm long, 2 cm wide and 0.2 cm thick, mix them together and pour them into the soup.
[Function]
Fine production, beautiful color, tender and delicious, spicy and fragrant, very palatable.
Key: beef bones and offal must be washed repeatedly to remove odor.