Ingredients: beef tenderloin 30g, bezoar head 30g, beef tripe 30g, grass tripe wall 30g, beef liver 30g, beef kidney 30g, ox heart crown 30g, beef tripe tip 30g and bee tripe head 30g.

Accessories: mushroom 50g (soaked in water), winter bamboo shoots 100g (soaked in water), celery 50g, peanut oil 100g.

Seasoning: 30g of rice wine and ginger juice, proper amount of sesame oil, salt and monosodium glutamate.

Production method:

1, beef tenderloin is mixed with raw oil, soy sauce, ginger juice, sweet potato powder, salt, monosodium glutamate and sesame oil; After cleaning the grass belly wall, belly tip and bee belly, remove the black film on the grass belly wall and cut it into pieces from the belly tip. After the cow liver and kidney are removed from the film, the cow kidney is cut, soaked in clear water, drained and rubbed with some sweet potato powder.

2. Add oil to the pot, and when the oil smokes, stir-fry the beef tenderloin, beef liver and beef kidney for a while until the meat becomes discolored. Add oil, stir-fry beef tongue yellow, belly tip, grass belly wall, ox heart crown and shredded ginger (or juice) in turn, and take out when it is seven ripe.

3. Add engine oil. Stir-fry the winter bamboo shoots first, then turn over the winter mushrooms a few times, simmer them in the broth for a while, and then spread the fried meat evenly in front of the pot for later use. Finally, spread tripe, bee tripe and celery on the meat noodles, cover the pot and stew for 5 minutes, add salt, monosodium glutamate, sesame oil and sugar, drain some rice wine, turn it over slightly, thicken the pot and put it in the basin.