Main ingredients: fresh beef, beef offal (trip, heart, tongue, scalp, etc.).

Wash the beef and offal.

Cut the beef into large pieces, put it into the pot together with the offal, add water (just enough to cover the beef), bring to a boil over high heat, and constantly skim off the foam. When the meat turns white and red, decant the soup. Beef,

Still put the beef offal in the pot, pour in the brine, put in the spice bag (wrap the peppercorns, star anise, etc. with a cloth), white wine and refined salt, add about 100% water, bring to a boil over high heat for about 30 minutes, then switch to low heat to continue

Bake for 1.5 hours until the beef and beef offal are crispy but not rotten. Remove and let cool. Bring the marinade to a boil over high heat. After about 10 minutes, take a bowl, scoop in 250 grams of the brine, and add MSG and chili oil.

, soy sauce, and pepper noodles to make a sauce; cut the cooled beef and beef offal into 4 cm long, 2 cm wide, and 0.2 cm thick slices, mix them together, pour in the marinade, mix well, and serve separately.

Serve on several plates, sprinkle with buttered peanuts and sesame noodles and serve.

The first step is to make brine: Brine: When making brine for the first time, add peppercorns, star anise, cinnamon, two strawberries, anise, cumin, three bay leaves, one piece of ginger, a handful of green onions, and ten heads of garlic.

cloves, three dried chili peppers (this amount has almost no spicy taste, it just adds flavor, if you want spicy food, you can increase it according to taste), one piece of beef fat (sauté it in the pot briefly), sugar, dark soy sauce, cooking wine (or beer)

, and then add water. Boil the used water and pour it into a sealed box. Put it in the refrigerator for next use. It will not go bad. The more times you use it, the better the water will taste. Add it appropriately when you use it again.

Spices, sugar, salt, soy sauce, no water. You can use a gauze bag to pack the ingredients, so there is no need to separate the residue. The second step is to make the soup: Soup: Boil the beef skeleton in boiling water to remove the blood, wash it and put it in cold water

, add qiang, scallions, and cinnamon, boil over high heat for ten minutes, turn to medium to low heat and simmer for one and a half hours, you can add a tablespoon of vinegar, the calcium in the beef bones can be more fully analyzed, which is beneficial to the body's absorption, and the soup will be whiter. After boiling,

Add salt to taste. The third step is to add the offal: wash the offal, put it into a large pot, add water, boil over high heat for ten minutes, then reduce the heat to low for another hour and a half (or until the offal is tender).

Take it out and let it cool, then cut it into small pieces (or slices). In the end, only the noodles are left to cook: boil a large pot of water, put the noodles in when the water boils, keep the water boiling over high heat, cook for ten seconds and remove.

The cold water is too cold (noodles washed in cold water will be more chewy and will not become chewy if cooked for a while). When the water in the pot opens again, return it to the pot. When the water boils again, drain and put it into a large bowl. Put the noodles on it.

Chop the beef offal, chopped green onions, coriander, half a tablespoon of oil, add beef bone soup, and add a tablespoon of water, and the beef offal noodles are ready. Nanyang’s beef offal hot dry noodles are actually the locals’ nests.

Noodles, because local people prefer to call them wozi noodles, are also a specialty delicacy in Nanyang. Hot dry beef offal noodles are actually quite delicious. Not only beef offal noodles but also haggis are also very delicious. Like people

I prefer to drink haggis soup.

The so-called beef offal hot-dry noodles are improved hot-dry noodles. Wash the beef offal and stir-fry it in a pot. After frying the tripe, beef intestines, etc., start to prepare the topping, and the topping is beef offal.

The noodle soup is filled with peppercorns, bay leaves and other seasonings. At this time, a bowl of soup is made, and then paired with noodles, a bowl of beef offal hot dry noodles is made.

In fact, beef offal hot dry noodles are just one of the many noodles in Nanyang, and Nanyang Fangcheng braised noodles are also very delicious. People even say that Fangcheng braised noodles are more delicious than Zhengzhou braised noodles, and

Nanyang’s Xinye Ban Mian and Saozi Noodles are both very delicious noodles. Even though Nanyang is a relatively southern northern city, there are still quite a lot of delicious local noodles.

The Nanyang Basin is located at the junction of the north and the south, and the eating habits of the north and the south are also combined. Hot dry noodles and beef offal noodles. After improvement and development, the beef offal hot dry noodles with unique Nanyang flavor are made. The beef offal hot noodles are made at home at noon today.

Dry noodles are clean and less oily. The noodles are made from ordinary round noodles instead of alkaline noodles. They are not irritating but easy to digest. Here I will introduce to you how I make them: I buy cooked beef offal because there are only a few people in my family.

You don’t have to buy raw ones and braise them yourself. Put an appropriate amount of light soy sauce, dark soy sauce, oyster sauce, salt, soup stock, MSG, chopped green onions, leek heads, and chopped peanuts in a bowl. Put the cooked noodles and mung bean sprouts into the bowl, and put them on top.

Stir the sesame sauce and beef offal evenly, and a delicious bowl of beef offal hot dry noodles is ready. It is simple and delicious, much better than instant noodles. It is very suitable for one person to make at home, and it is also suitable for office workers in a hurry. Everyone has it

If you are interested, you can give it a try!

Main ingredients: fresh beef, beef offal (trip, heart, tongue, scalp, etc.).

Accessories: brine, chili oil, peanut butter, soy sauce, sesame noodles, pepper noodles, monosodium glutamate, peppercorns, refined salt, and white wine.

Method: Wash the beef and offal.