There are many kinds of hot pots in South China, such as chrysanthemum hot pot, assorted hot pot, raw fish pot and so on, which can be called winter food. Only Sichuan's "hairy belly hot pot" is different, suitable for all seasons and enduring in winter and summer. Maodu hotpot is said to have existed as early as the late Qing Dynasty and the early Republic of China. At first, they all operated in food stalls. The stall owner put a big copper pot in the booth, which was full of intestines. When it was cooked, it was sold and eaten, which was very popular with the public. Because it is based on tripe (commonly known as tripe), the seasoning is exquisite, the marinade is spicy and delicious, and the food is diverse and tender, which can be cooked and scalded. When cooking in winter, you are full of sweat, and sweating in dog days is also comfortable. Compared with other hot pots, it really has a different flavor. Therefore, "beef omasum hotpot" is well-known and extends in all directions.

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Sichuan cuisine and Sichuan cuisine enjoy the reputation of "one dish, one style, one hundred dishes and one hundred flavors", and are famous for their unique seasoning and unique cooking skills.

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There are two styles of beef omasum hotpot: Chengdu and Chongqing. As mentioned above, the hairy belly hot pot in Chengdu is a small copper pot and a earthen stove, and people who don't know it don't eat it; Chongqing beef omasum hot pot, the stove is under the table, there is a big hole in the middle of the table, and there is a big pot on it, which is divided into several squares, one for each person, and strangers can eat in one pot. In addition to winter supply, it should also be supplied in spring and autumn, especially in midsummer. People who eat are sweating, so they have some fun and taste.

Ingredients: tripe 250g, beef liver, spinal cord and beef tenderloin 100g, beef tenderloin 150g, monosodium glutamate 1.5g, onion 25g, green garlic bud 250g, fresh vegetables (both celery and Chinese cabbage)10000. 40g of lobster sauce, mash juice 100g, Pixian bean paste 125g, beef soup 1250g, and cooked butter 200g.

Exercise:

65438+ Liver, waist and meat are cut into thin slices and large slices respectively. Onions and garlic sprouts are cut into 7 cm long sections. Wash fresh vegetables with clear water and tear them into long strips.

2, wok on fire, add 50 grams of butter to 60% heat, add bean paste to fry until crisp, add ginger, Chili powder and pepper to fry until fragrant, add a proper amount of beef soup to boil, put it in a hot pot, put it on high heat, add refined salt, Shao wine, lobster sauce and fermented glutinous rice juice, cook until tasty, and skim off the floating foam.

3. When eating, first put the bovine spinal cord into a hot pot and cook the soup, then you can eat it. Put other vegetarian slices into the dish separately, and serve them together with refined salt, butter 150g, sesame oil and monosodium glutamate. Scald it while eating, and add Tonga to taste at any time. Features: the raw materials are diverse, the taste is fresh and spicy, the soup is strong and mellow, and the consumers can eat it by themselves, with a unique flavor. Key: The viscera such as tripe and tenderloin must be washed repeatedly, otherwise it will smell after cooking. Seasoning should be prepared, soup should be thick and fresh.