2, the practice of beef offal is very simple, its main raw materials are beef, tripe, large intestine, beef lung, beef heart, beef louver, beef lung and so on.
Steps: First, wash the main raw materials (beef, tripe, large intestine, beef lung, beef heart, tripe, beef lung, etc.). ) and radish, put the cut raw materials into boiling water, skim off the floating foam until the meat turns white and red, filter out the soup, add water, add radish and pot bottom soup (star anise, tsaoko, orange peel, etc. ) wrapped in gauze. Cook on high fire for about 30 minutes (pressure cooker 15 minutes), then continue to cook on low fire10.5 hours (pressure cooker for half an hour) until beef and beef offal are crisp but not rotten, and then add refined salt, soy sauce, white sugar, white wine and monosodium glutamate.
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.
1. Material: three cloves of garlic, one roll of vermicelli, one baby dish, appropriate amount of oil, appropriate amount of salt, a