50g of beef tenderloin, 50g of beef heart, 50g of beef tongue, 80g of tripe, 50g of seasonal fresh vegetables, 8g of celery festival10g, 8g of millet pepper festival, 3g of coriander festival, a little ginger, scallion festival, garlic slices and crispy peanuts.

Seasoning:

Salt, cooking wine, green pepper oil, rattan pepper oil, 1 pot spicy brine.

Exercise:

1. Wash beef tenderloin, beef heart, beef tongue and tripe, add ginger slices, onion knots, salt and cooking wine into the pot, marinate for 2 hours, then take it out and soak it in boiling water, then cook it in a spicy brine pot for 50 minutes until it is cooked, take it out and let it cool, then cut into pieces respectively.

Blanch the seasonal fresh vegetables and put them at the bottom of the plate.

3. Put beef tenderloin slices, beef tongue slices, beef heart slices and tripe slices into a pot, add green pepper oil, rattan pepper oil, celery section, garlic slices, coriander section, green millet pepper section and a little salt, and mix well. Sprinkle peanuts when serving.