Seasonings: 50g onion 50g garlic 50g sesame oil 40g MSG 4g ginger 50g chili powder 40g pepper powder 6g salt 10g edamame 40g jiangmai wine 100g bean curd 125g rice wine 15g butter 100g each
These are the ingredients for the recipe. g each appropriate amount
Chongqing tripe hot pot practice:
1. beef tripe with water to wash and bleach, sliced into long thin slices, rinsed with cool water;
2. beef liver, beef loin and lean meat are sliced into large slices;
3. scallions and garlic cloves (garlic) are cut into segments to be used;
4. vegetables (celery, cabbage, pea shoots can be) washed with water, tearing long slices;
5. Tear the long piece;
5. black beans, PI County soybean minced;
6. frying pan on medium heat, under the butter hot, into the soybean stir-fried crispy, add onion segments, green garlic segments, ginger, chili powder, salt, pepper stir-fried, and then under the beef broth boiled, change the fire, into the cooking wine, black beans, mash juice (Jiangmai wine), boiling flavor, skimming foam, that is, the hot pot marinade;
7. Add sesame oil and monosodium glutamate;
8. Shabu-shabu the slices of beef tripe, beef liver, beef loin, lean beef and vegetables into the pot, and then serve with the hot pot flavor plate.
For more information on Chongqing maw hot pot, see Mint.com Food Bank/shiwu/zhongqingmaoduhuoguo
.