Documentary cattle miscellaneous control thousands! Wan! No! Look! Will be greedy and cry! This is the best way to eat beef offal.

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Pay attention to 32, plays |5:6

Brine beef offal

It was originally eaten in winter, and it was sold by street vendors in carts regardless of seasons. Raw materials

beef offal

beef offal (beef lung, tripe, beef sausage, beef powder sausage and beef spleen) 15g, light-colored soy sauce 15g, dark-colored soy sauce 15g, refined salt 15g, brown sugar 25g, ginger 35g and flour-drum sauce (or column-Hou

sauce) 3g.

Making

1. Wash beef offal, put it in a pot, add clean water, boil it over medium heat, remove blood stains, take it out, and

wash it with clean water.

2. wrap star anise, tangerine peel, cinnamon, licorice, tsaoko and clove in a piece of white cloth and tie them tightly.

3. Heat a wok with high fire, add oil, add flour paste, minced garlic, ginger (crushed) and scallion until fragrant,

cook white wine, add 2 grams of clear water, then put beef offal and seasoning bag into it, first boil it with high fire, then cook it with medium

fire until it is rotten, and the finished beef offal is about 75 grams.

4. cut the beef offal into pieces with scissors, add the marinade and serve in a bowl. Eat hot enough, or you will lose your special color. Chili sauce can be used as seasoning.

features

smooth and soft, with thick sauce

beef offal hot pot

Xiguan beef offal hot pot is named because it mainly washes beef offal. Popular in counties of Sichuan. The way to eat it is to light a hot dish and dip it in the dish. It is characterized by spicy and delicious flavor, soft and glutinous beef offal, no fishy smell, low-grade pot, and is suitable for the public. Its prospects are suitable for different regions. The taste type is spicy.

the method is as follows:

beef offal

[ raw material/seasoning ]

material a: 1 kg beef offal

1 onion

1 green pepper

1 carrot nettle

material b: 1 pot of chafing dish (meatballs, sliced meat and vegetables are optional).

the shallots are rare

Seasoning: 1 packet

1 tsp of salt

1 tsp of soy sauce

3 slices of oyster sauce

1 tsp of sesame oil

1 tsp of white pepper

1 cup of rice wine

6 cups of broth

.

(2) Pour the stock into the pot, add its seasoning and boil it, then add the material A to boil it.

(3) Add other hot pot ingredients to cook, mix the ingredients evenly, and serve after dipping in the sauce.

three servings of beef offal

one servings: radish+beef offal

raw materials:

radish beef offal

white radish, tripe, large intestine and beef lung.

Accessories:

chives, star anise, fragrant leaves, cinnamon, ginger and garlic.

Practice:

1. Cut the sirloin into diced, blocks or strips, and the size should be 1/3-1/4 of the individual's mouth. After cutting, put it in a dish and rinse it twice with cold water, then soak it in water. Rinse the white radish and cut it into blocks, and the size can be slightly larger as above. Be careful not to peel radish. Star anise, fragrant leaves and cinnamon are washed and put into a small bowl. Onion, ginger and garlic: peeled, washed and put into a small bowl. Be careful not to peel Jiang Ye. The shallots are tied into knots to avoid scattering when stewing;

2. After finishing the above work, put the radish into the casserole, put 2/3 of the water in the casserole, and start to cook over high fire. Empty the water in the dish of beef brisket, put star anise, fragrant leaves, cinnamon, ginger and garlic on the beef brisket, and air it until it is boiled in the casserole. After the casserole is boiled, remove the lid and continue to cook the radish on high fire. At this time, bring the wok and pour some salad oil. When the oil is cooked to 7%, add the sirloin and ingredients and stir fry. Be careful not to stir-fry too much, it is not easy to absorb heat when the brisket is always turned over in winter;

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