Seasoning: ginger 1 piece, 20g of red onion, 5g of medlar, 3 tablespoons of soy sauce, 3 tablespoons of aged vinegar, a little sesame oil, 4g of salt, and a proper amount of clear water.
Practice steps:
1, rub the tripe and the tripe with salt, and soak the kelp knot and chicken blood separately.
2. Wash coriander, beef, bean curd and beef balls respectively;
3. When watercress grows in paddy fields, it should be soaked once or twice and then washed one by one to prevent eggs from attaching to the leaves, cut off the old roots, peel the ginger and slice it, peel the red onion and cut it into thin slices;
4. Cut the beef balls into repeated crisscross flowers. After boiling, beautiful flowers will be formed. Cut the beef into thin slices, add salt, starch and a little cooking oil, and marinate for a while. Cut off the beef veneers horizontally, pour soy sauce and sesame oil into the onion, add 2 tablespoons of aged vinegar, mix them into dipping sauce, and set aside;
5. Pick up the washed watercress, drain it, slice the top of the beef heart, cut the chicken blood into thick slices, and cut the tofu bubble in half or cook it whole.
6, the Jiuyang electric fire is connected to the power supply, and the pot is filled with half a pot of boiling water, which promotes the heating speed. Add ginger slices and medlar, pour in a little peanut oil, cover the lid and bring to a boil;
7, beef offal soup base material is completed