Ingredients: beef, beef offal (tripe, tongue, dry tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, white wine Chili oil.

(1) Wash the fresh beef and beef offal, and cut the beef into 500g pieces.

(2) Boil beef and beef offal in a boiling water pot, fish them out, put them in another pot, add old bittern and spices (including prickly ash, cinnamon and star anise), Sichuan salt and white wine, add clean water, boil them with high fire for about 30 minutes, then cook them with low fire for 90 minutes, until the beef offal is cooked but not rotten, take out the cooked ones first, and let them cool for later use.

(3) Boil the brine with high fire for about 10 minute, and then put monosodium glutamate, Chili oil, soy sauce, pepper powder and brine into a bowl to make juice.

(4) Beat the cooked peanuts for later use, then cut the cooled beef and beef offal into slices about 6 cm long and 3 cm wide, mix them together, pour the flavor juice and mix well, put them in several plates, and sprinkle sesame powder and peanut powder respectively.

2. Precautions for cold dishes

(1) Cold dishes of fruits and vegetables pay attention to "freshness". The reason why cold dishes are attractive is that they are delicious and fresh, and they are refreshing to eat. Vegetarian dishes such as fruits and vegetables are the first choice for making cold dishes. Because they don't need to be cooked at high temperature, we must pay more attention to the word "fresh" when selecting. Buy fresh fruits and vegetables may have pesticide residues, it is best to soak them in salt water for 2-3 hours before cooking.

(2) Try to eat cold vegetables and fruits as raw as possible, such as cucumbers, tomatoes, lettuce, etc., as long as you blanch them with boiling water, and then add seasonings such as ginger, garlic and aged vinegar. This is not only for the original taste, but also for the maximum preservation of their nutrients.

(3) Choose cool meat for cold dishes. Although we should pay attention to light diet in summer, light doesn't mean that we are only vegetarian and don't eat meat. Many meats can still make a cool taste. However, it should be noted that it is best to choose cold meat, such as fish and ducks, which live in water, but it is best to eat less hot meat such as mutton, donkey meat and dog meat in summer, and it is not suitable for making cold dishes.

(4) Don't cook too much cold dishes at one time, and cook as much as you can. Because after cold dishes are cooked, there will usually be a lot of juice. If they are not eaten for too long, these juices will penetrate into the ingredients in large quantities, causing them to become salty, and cold dishes are also easy to be invaded by bacteria, which will easily cause gastrointestinal discomfort after eating.