Raw materials: beef tripe, beef liver, beef lungs, beef intestines, beef heart, beef peper and other cattle offal.

Making: wash the beef miscellaneous after chopping pieces, with oil, salt, soy sauce, oyster sauce, monosodium glutamate, pepper and other flavors marinated with peppercorns, star anise, five spice powder, etc., and radish with the pot with the fire slowly cooked. Eat with chili sauce.

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Niu ming production, need to "thirteen spices" as the main brine spices. Including fennel, pepper, anise, cinnamon, tangerine peel, ginger, cardamom and so on. Cattle miscellaneous tripe (cattle have four belly can be into the food, but the honeycomb belly is the most delicious), beef bladder, beef intestines, cattle cross Lee and cattle lungs

Cattle miscellaneous production is in fact very simple, but pay attention to the cleaning must be thorough, the fire must be enough (different cattle miscellaneous fire requirements are not the same, so the successive pan has a different.)

1, the soup base of beef minced meat: the main: star anise, grass nuts, orange peel, cinnamon, dried chili, cumin grains, pepper face 5 grams each, two pounds of radish, refined salt, soy sauce, sugar, white wine, monosodium glutamate in moderation.

2, the practice of beef miscellaneous is very simple, its main raw materials are beef, tripe, large intestine, beef lungs, beef heart, beef peper, beef lungs and so on.

Steps: first of all, the main ingredients (beef, tripe, large intestine, beef lung, beef heart, beef louboutin pas cher, beef lung, etc.) and radish washed, the cut ingredients into the boiling water, and constantly skimmed off the froth, see the meat was white-red, filtered to the broth, and then add clean water, add radish and a good pot with a gauze bag of soup (star anise, grass jelly, orange peel, cinnamon, dried chili peppers, cumin grains, Pepper noodles, old soy sauce), with a strong fire boil about 30 minutes (pressure cooker 15 minutes), change to a small fire continue to burn 1.5 hours (pressure cooker half an hour), cook until the beef, beef mash crispy but not rotten, add refined salt, old soy sauce, sugar, white wine, monosodium glutamate can be.

Fresh beef bones, beef miscellaneous (belly, heart, tongue, scalp, etc.), 150 grams of chili oil, soy sauce, 25 grams of pepper, 4 grams of star anise, 5 grams of monosodium glutamate, peppercorns, cinnamon, 125 grams of refined salt, 50 grams of white wine.

[Practice]

1, wash the beef bones and beef mince. Beef bones broken and cattle together in a pot, add water (to the degree of submerged beef), with a high fire to boil, and constantly skimmed off the froth, see the cattle was white-red, decanting soup, beef bones, cattle still put in the pot, pouring the old brine, put people spice packages (peppercorns, cinnamon, star anise in a cloth wrapped up), white wine and salt, and then add 400 grams of water or so, a high-flame boil for about 30 minutes, and then change to a small fire to continue to burn 1. 5 hours, cook to the cattle crispy, and then add salt, and then add salt. 5 hours, cook until the cattle crisp and not rotten, fish out to cool.

2, add monosodium glutamate, chili oil, soy sauce, pepper into a flavorful sauce.

3, will be cooled beef hybrids were cut into 4 cm long, 2 cm wide, 0.2 cm thick slices, mixed together, dripping into the soup that is.