First 50 pounds of water added to the pot, to be the pot burned put into the 30 pounds of fresh meat, beef and bones of a pair, with a large fire (to wood fire as well), the top of the hemorrhagic froth, and then will be under the pot of condiments, plus green onions, ginger half a catty and the right amount of each, and then simmered for 40 minutes that is to become. Spices are mainly angelica dahurica, cinnamon, fruits, peel, almonds, etc., according to a proportion of the right amount of pot, more than the medicine out of the head, less than the fishy in addition to the net. When serving, take the soup pot of cooked beef and beef minced into a bowl, and then the soup, plus garlic cloves, spicy oil can be. Second: 200 grams of beef knuckle, 100 grams of tripe, 200 grams of side tendon meat.
Accessories: 10 grams of ginger, 10 grams of green onion, salt to taste.
Practice:
1. Beef trotters, tendon meat blanched and cut into pieces; tripe washed, blanched and sliced.
2. Pour the appropriate amount of water into the pot, add the beef trotters, side tendon meat, tripe, ginger, scallions, large fire to boil and then turn to a low fire to stew for about 1 hour, add salt to taste, and wait for the material to be cooked and soft can be.
Tips:
Cow's hoof tendon, also known as cow's tendon, is the tendon on the cow's leg. Generally speaking, the tendon of the cow's front hoof is thin and small, with a flat shape, while the tendon of the cow's back hoof, which is thick and long, is round. The nutrition of cow hoof tendon is quite balanced, in which carbohydrates, protein and fat account for about 1/3 respectively, and the main substance in protein is collagen, so the taste is quite elastic. Third: This recipe is suitable for production and sale in the South, there are seasonings and ingredients can be appropriate increase or decrease, spicy, numb, sour can also be in accordance with local tastes moderate slight modification, not always one-sided step by step. Ingredients: 150 grams of beef leaves, beef curved buckle (rectum), 100 grams of beef tendons, porcini mushrooms, lettuce, lettuce heart, fungus 100 grams, 100 grams of salad oil.
Seasoning: 20 grams of homemade spicy seasoning, 10 grams of salt, 4 grams of monosodium glutamate (MSG), 20 grams each of ginger and garlic, 10 grams of cooking wine, 5 grams of water starch, 15 grams of green onion, 100 grams of spicy oil, 5 grams of homemade beef sauce with black pepper, 5 grams of sesame seeds.
Method: 1, porcini mushrooms cut into sections, lettuce cut strips, and cabbage heart, fungus blanch together, fish out and drain. Pan under the oil, into the above ingredients stir fry out of the pan. 2, will be cattle mixed cut strips standby. Cool water in a pot, put the beef (water should be more than beef), add 10 grams of scallion, ginger, 10 grams of cooking wine, cook over low heat for 40 minutes, fish out and set aside. Start the pot into the oil will be fried garlic until golden, under the spicy ingredients, beef hybrids, cooking wine 10 grams, stir fry for a few seconds, add salt, monosodium glutamate, beef sauce thickening poured into the container, sprinkle sesame seeds, scallion segments 5 grams. 3, start the pot will be spicy oil boiled to 60% hot poured on the beef hybrids can be.
Features: soft and crispy with, fresh and spicy.
Homemade spicy material: A: 150 grams of grass berries, 500 grams of cardamom, 200 grams of incense leaves, 150 grams of Angelica dahurica, 100 grams of cardamom, 150 grams of nutmeg, 100 grams of hay, 100 grams of wicker betel, 150 grams of sorrel, 100 grams of cardamom, 50 grams of cloves, 200 grams of lemongrass, 250 grams of cinnamon, 50 grams of vanilla.
B: 750 grams of peppercorns, 250 grams of dried green jalape?o (heavier than regular peppercorns), 750 grams of lantern peppercorns (large pickled peppercorns), 750 grams of dried red Sichuan peppercorns, 6.5 kilograms of spicy bean paste, 250 grams of coriander seeds.
C: 2.5 kg of lard, 15 kg of salad oil, 2 kg of green onions, 1.5 kg of garlic, 1 kg of ginger.
Method: 1, the salad oil, lard burned to 40% hot, into the warm water soaked A material, small fire 20-30 minutes to fry color, but can not be fried, fish out, can be used for simmering hot pot base. 2, and then into the B material rushed through the cool water, fried flavor, shall not be fried, fish out. 3, into the green onions, garlic, ginger, small fire fried incense fish out, the oil into the oil that is the oil. Finally, the fish out of the B material stirred into the same weight of the material oil, that is, into the homemade spicy material.
Homemade Black Pepper Beef Sauce: 0.3 bottles of Knorr Black Pepper Sauce, 1 bottle of JiuHou Sauce, 1 bottle of Seafood Sauce, 0.3 bottles of Defender Beef Sauce, 10 grams of ground beef, 20 grams of black pepper, 10 grams of South Milk Juice, 50 grams of monosodium glutamate (MSG), 20 grams of Meiji-Shen (MJF), 400 grams of Guangdong rice wine, 10 grams of oyster sauce, abalone sauce, and 10 minutes of simmering on low heat.
The boiled beef mince is oily and red, with porcini mushrooms and black pepper beef sauce added to the traditional method. Homemade spicy material and homemade black pepper beef sauce tried to do and found that the taste is good, just slightly insufficient hemp flavor, the amount of hemp pepper can be changed to 750 grams, lemongrass amount of more than 150 grams is enough; black pepper beef sauce taste fresh and salty, so that the taste of the finished dish is more mellow, add this sauce, salt can be appropriate to put less.