Seasoning: 50g of scallion, 50g of sesame oil, 40g of monosodium glutamate, 4g of ginger, 50g of chili powder, 40g of pepper powder, 6g of salt, 0/0g of lobster sauce/kloc, 40g of rice wine, 0/25g of watercress/kloc, 0/5g of butter/kloc, and 0/5g of butter/kloc-.
The practice of Chongqing beef omasum hotpot;
1. Wash and bleach tripe with clear water, grow into thin slices, and rinse with cold water;
2. Beef liver, beef loin and lean meat are all large pieces;
3. Cut the onion and garlic seedlings (green garlic) for later use;
4. Wash vegetables (celery, cabbage and pea seedlings) with clear water and tear them into long pieces;
5. Douchi and Pixian watercress;
6. Put the wok in medium fire, add butter to heat it, add watercress and stir-fry until it is crisp, add onion, green garlic, Jiang Mo, Chili powder and salt and pepper powder and stir-fry until fragrant, then add beef soup to boil, change the fire, add cooking wine, lobster sauce and fermented rice wine (glutinous rice wine), boil to taste, and skim off the floating foam, that is, hot pot marinade;
7. Mix sesame oil and monosodium glutamate into a seasoning tray;
8. Wash tripe, liver, loin, sliced beef, vegetables, etc. and put them into the pot, then serve them with hot pot dishes.
For more information about Chongqing beef omasum hotpot, please see Minter. Food bank/food house/young cats bear many fruits.