Jintou banaoguo

Raw materials: beef tendon or 500 grams of beef tendon, beef tendon, beef heart tube, beef chest diaphragm, beef tripe, beef tendon, beef face meat, yellow throat, beef whip and other processed beef offal.

Accessories: onion, carrot 100g, jujube 50g, wolfberry 5g.

Seasoning: special oil 100g, dried pepper 8g, garlic 50g, homemade sauce 150g, soy sauce monosodium glutamate 3g, braised pork sauce soup 700g and fresh soup 300g. The recipe of homemade sauce: add 80g of salad oil to the pot, heat to 60%, add 8g of star anise and 8g of cinnamon, stir-fry until fragrant, then add 20g of Merlot Chili sauce (chopped), 30g of Jilin Songyuan Tianjiao Chili sauce (chopped), Chili noodles 10g, and simmer for 5 minutes. Formula and decocting (batch) of special oil: it is made of cooked soybean oil, salad oil and cooked butter, Pixian red bean paste and Songyuan Tianjiao Chili sauce, ginger, onion, dried Chili 1 00g, cardamom, star anise, cinnamon and pepper by mixing and decocting1hour.

Braised pork sauce soup (based on 10kg meat and 20kg braised soup):

Preparation of the marinated soup: First, stir-fry 150g Northeast soy sauce with a little hot oil, put it into 20kg broth together with the spice package, add 50g broken ginger and 50g fried dried onion, put it into the soup, simmer for 4 hours, then add 300g soy sauce, 200g delicious, 100g salt and 80G monosodium glutamate.

Proportion of spice package: Amomum tsaoko, Illicium verum, Alpinia officinarum each 30g, Amomum cardamom red yeast, Alpinia officinarum and Zanthoxylum bungeanum.

20g each, 20g each of cardamom and fennel, and each of licorice, angelica dahurica, white pepper and dried tangerine peel 15.

G, cinnamon 35g, geranium 30g, clove and thyme each10g.

Method for make beef offal:

(1) Cut beef tendon or beef tendon into pieces, blanch them in boiling water, take them out and drain them.

(2) The processed meat and beef offal are respectively replaced with knives and dices or with diamonds (for example,

For example, cut meat and tendons into 2CM*2CM cubes. The plate reinforcement is cut into prismatic squares with a width of 1CM.

The heart tube is cut into a square of 2CM*2CM).

(3) Boil the meat and beef offal in a pot of marinade, turn to low heat and cook for 50 minutes, and leave the fire.

Soak in hot soup for 30 minutes.

(4) Soak onions and carrots in boiling water and put them in a casserole.

(5) Add 70g of special oil to the wok, add 20g of dried chili, garlic and homemade sauce to stir-fry until fragrant, then add meat and beef offal to stir-fry, add soy sauce, monosodium glutamate, braised pork sauce soup, fresh soup, red dates and medlar, simmer to taste, put into a casserole, pour 20g of hot oil and garnish with a little coriander.

Steak pot

Raw materials:

Beef ribs 10 kg, lotus root 4 kg.

Seasoning:

5 kg of secret marinade, 200 g of chives, 220 g of secret spices, 700 g of secret sauce, 0/2.5 kg of broth/kloc-,55 g of Huang Feihong crispy/kloc-,55 g of chicken essence, 30 g of monosodium glutamate, 0/5 g of sugar/kloc-,and soy sauce (added according to the color of soup).

Proportion of secret marinade:

Beer 1 l, vegetable juice 5 kg, Huang Feihong crispy 200 g, star anise powder 15 g.

Proportion of secret spices:

20g of fragrant leaves, 50g of star anise, 50g of cinnamon, 50g of cardamom and 50g of dried pepper.

Secret sauce formula:

Hong Jiu Jiu Hotpot 1 Package, 400g Pixian watercress, 30g seafood sauce and 50g ribs sauce.

Production method:

(1) Wash 10kg beef ribs, chop them into chunks of 10x4x2, rinse them with running water, add secret marinade, mix well and marinate for 24 hours.

(2) Peel 4 kilograms of old lotus root, cut it into large hob blocks, add100g salt and mix well.

(3) Add salad oil into the pot, heat it to 50%, add steak, soak it, fry it with low fire until the ribs are crusted, and take out the oil control.

(4) Add 500g salad oil into the pot, when it is heated to 50%, add shallots, secret spices and secret sauces, stir-fry with low fire, and pour in broth 12.5kg, steak 150g, Huang Feihong crispy 150g, chicken essence 55g and monosodium glutamate 30g.

(5) Put the old lotus root into 20 containers, put it into a cage, and steam it with strong fire until it is soft and rotten.

(6) When the guest orders, put 300g steak, old lotus root and roast steak soup into the pot together according to the amount of one dish, bring them out of the pot after boiling, put them into a container, and sprinkle with shredded green onion, shredded red pepper and shredded green pepper.

Beef pot

Ingredients: beef, pork belly, green garlic, moldy beans. Accessories: Zanthoxylum bungeanum, dried Chili, Pixian bean paste, Erguotou.

Exercise:

Slice beef, marinate with olive oil and pepper, and tenderize beef with oil without adding salt. Pork belly cut into thick slices. Heat the bottom oil in the pot, add the pork slices, stir-fry until it changes color, then turn to low heat and simmer the lard. Just wait until the meat slices are golden. Don't burn too much. Do not dry all the fat. Add dried Chili peppers into the pot, stir-fry over low heat, add Pixian bean paste (or wet lobster sauce), and stir-fry the sauce over low heat. Turn to high heat, add the marinated beef (it can be marinated for about half an hour before), pull it for a few times, add a bottle of Erguotou, stir fry for a few times, add water, and be careful not to add too much water to avoid the beef. When the soup is boiled, cover the pot and turn to medium heat. When the beef is nearly done, turn off the heat. Spread moldy beans (cowpeas) all over the bottom of the hot pot, pour all the beef and soup into the hot pot and sprinkle with green garlic.

Niu Weiguo

Raw materials: oxtail 1kg, soaked tendons 150g, soaked beef omasum 150g, bezoar throat, duck feet, lotus root, potatoes, soybean sprouts and vegetables 150g.

Seasoning: 50g of ginger, onion and garlic sprout, 50g of cooking wine, mash juice and butter, 25g of pepper, 8g of refined salt, 0g of monosodium glutamate, 5g of rock sugar, 0g of kloc-0 and 5g of sesame oil.

Production method:

(1) oxtail is processed according to the above method for later use; Degrease the soaked tendons with boiling water, cut them into strips with a thickness of 2 cm, soak them in clear water, take them out and drain them; Clean beef omasum and cut it into 4-5cm long sections; Cut the throat of bezoar, remove fascia and replace it with strips; Wash the duck's paw and remove the old skin and claw tips; Scrape the rough skin and slice the lotus root; Wash potatoes, peel and slice; Wash bean sprouts, vegetables, onions and garlic seedlings for later use. Divide the above ingredients (except oxtail) into two plates and serve them around the hot pot.

(2) Put aluminum pot with 2.5 kilograms of clear water on a strong fire, add oxtail, boil, remove foam, add ginger (beaten), cooking wine and pepper, boil again, add butter, fermented glutinous rice juice, salt and rock sugar, stew with low fire after boiling, and when oxtail is cooked, scoop it out in a hot pot, continue to stew, and then add hooves.

(3) Dishes can be mixed with monosodium glutamate, refined salt, sesame oil, bean paste, coriander and a little hot pot soup, one dish for each person.