Preparation ingredients: 500 grams each of fresh beef, beef offal (tripe, heart, tongue, scalp, etc.), old brine, 150 grams each of chili oil, fried peanuts, and soy sauce, 100 grams of sesame noodles, and pepper noodles 25 grams, 4 grams of star anise, 5 grams each of MSG, Sichuan peppercorns, and cinnamon, 125 grams of refined salt, and 50 grams of white wine. Production process: 1. Wash the beef and beef offal. Cut the beef into large pieces weighing about 500 grams, put it in the pot together with the offal, add water (to the extent that it covers the beef), bring to a boil over high heat, and constantly skim off the foam. When the meat turns white-red, pour it away. Put the soup, beef, and beef offal into the pot, pour in the old brine, and add the ingredients required for making husband and wife lung slices (15 photos) spice bag (wrap the peppercorns, cinnamon, and star anise with cloth) , white wine and refined salt, add about 400 grams of water, boil on high heat for about 30 minutes, then switch to low heat and continue to cook for 1.5 hours, cook until the beef and beef offal are crispy but not rotten, take out and let cool. 2. Bring the marinade to a boil over high heat. After about 10 minutes, take a bowl, scoop in 250 grams of the marinade, and add MSG, chili oil, soy sauce, and peppercorns to make a sauce. 3. 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 and mix well, divide into several plates, and sprinkle with fried peanuts and sesame seeds. The noodles are ready. Couple's Femoral Slices

Method 2

Ingredients: 5 beef hearts, 5 beef tongues, 500 grams of tripe, 1000 grams of beef scalp, 5 kilograms of beef shank, and 250 peanuts Grams, 150 grams of sesame seeds, 250 grams of green onions, 10 grams of star anise, 15 grams of cinnamon, 25 grams of Sichuan peppercorns, a little saltpeter, 250 grams of salt, 150 ml of glutinous rice juice, 100 g of red bean curd juice, 25 g of pepper, 500 ml of soy sauce, 10 grams of MSG, 250 grams of quicklime, 50 ml of red pepper oil, 50 grams of tempeh, and 150 grams of pepper powder. Production process: Wash the beef with blood, cut into large pieces weighing 250 grams, marinate with 100 ml of salt water (concentration 0.5), 100 grams of salt, 50 grams of pepper powder, 10 grams of star anise, and 15 grams of cinnamon, then put it into the cooking pot Add water (submerged until the meat is submerged), bring to a boil, add salt, spice bag (containing pepper chocolate, 10 grams of star anise, 15 grams of cinnamon), fermented glutinous rice juice, red fermented bean curd juice, 1 onion, and change to medium heat (maintain (The soup in the pot is slightly boiling) Cook until the meat is crispy and remove. Add soy sauce, pepper, MSG and other seasonings to the meat marinade to make the marinade. Add 250 grams of quicklime to 500 ml of water and dissolve it into lime water. Rinse the feces from a cow's Melaleuca belly with clean water, add lime water, rub it to remove the rough skin, then immerse it in clean water, scrape off the remaining skin with a knife, rinse with clean water and soak for 20 minutes to make white louvers. Boil in a pot and remove after 15 minutes. The tripe is also washed with lime water, scalded in boiling water and peeled off, then returned to the pot and cooked (about 60 minutes), removed and allowed to cool. Peel the skin off the beef scalp, add it to boiling water and blanch it for 10 minutes, remove it and scrape off the outer layer of cuticles, add it to the old marinade, bring it to a boil over high heat, then simmer over low heat until it is cooked. Cut the beef heart open with a knife, rinse it with water to remove any blood stains, put it in the marinade and cook until it is cooked. After washing the beef tongue, boil it in boiling water for a while, scrape off the outer layer of rough skin, add it to the marinade and cook it together with the beef heart until cooked. Fry the peanut kernels and sesame seeds separately, grind them into small particles and powder, put the tempeh and soy sauce into the pot and cook (add a little water), and pour them into the marinade. Cut the braised beef, offal, etc. into separate bowls, top with onions, top with marinade and various seasonings, sprinkle with peanuts and sesame seeds and mix thoroughly.

Method 3

Making ingredients: 500g beef, 500g offal (tripe, liver, heart, tongue, tripe, scalp), 30g fried peanut powder, brine 500g, 30g soy sauce, 20g sesame oil, 5g peppercorns, 1g MSG, 10g star anise, 1g pepper powder, 1g cinnamon, 30g refined salt, 10g cooking wine, appropriate amount of chili oil. Production process: 1. Wash the fresh beef and beef offal, cut the beef into 6 cm wide strips, put it into a pot of water, bring to a boil over high heat, remove the foam and fish it out.

2. Set the wok over medium heat, add 500 grams of old brine, add the spice bag (containing peppercorns, cinnamon, and star anise), add an appropriate amount of water and cooking wine, add beef and beef offal, bring to a boil over high heat, and remove. If there is foam, switch to low heat and cook for 18-20 minutes. Reduce the heat and cook until the beef and beef offal are cooked but not rotten. Remove and let cool. Meishijie 3. Take a bowl, ladle in the original brine, add MSG, chili oil, pepper powder, soy sauce, and make a sauce. 4. Cut the cooled beef and beef offal into 4 cm long, 2.5 cm wide, and 0.2 cm thick slices, mix them together, pour on the sauce and mix well, put it into a plate, sprinkle with crispy peanut powder and sesame oil and serve. .

Method 4

Making ingredients: Beef, beef offal (tribe, heart tongue, dry layer of tripe, scalp), salt-fried peanuts, brine, soy sauce, sesame powder, pepper powder , MSG, star anise, Sichuan peppercorns, cinnamon, Sichuan salt, white wine chili oil. The production process is to first cook the beef tongue and beef belly in boiling water, then cut them into thin slices; add the seasonings (dark soy sauce, light soy sauce, sesame paste, peanut butter, chili oil, balsamic vinegar, soy garlic paste). , pepper powder, chili powder, sugar, monosodium glutamate, sesame oil), pour it in, mix well and put it into a basin, then sprinkle with some chopped coriander. Tastes better.

Method 5

Ingredients: 250 grams of beef, 250 grams of beef offal, 10 grams of salted peanut kernels, 1 chive, appropriate amount of pepper, appropriate amount of cinnamon, appropriate amount of aniseed, dry Appropriate amount of chili pepper. Seasoning: 1 tsp chili oil, 1 tsp soy sauce, 1/2 tbsp cooking wine, appropriate amount of pepper powder, appropriate amount of sesame powder, 4 tsp of refined salt, 1/2 tsp of MSG. Production process 1. Wash the chives and mince them; wash the beef and beef offal and put them into boiling water to boil the blood and remove them; 2. Wash the pot, add the beef and beef offal, add Sichuan peppercorns, cinnamon, aniseed and chili pepper , refined salt, cooking wine, add water, bring to a boil over high heat, then switch to low heat for about 30 minutes; 3. Cook until the beef offal is cooked but not rotten, take out the cooked ones first, let them cool for later use; add MSG , chili oil, soy sauce, and Sichuan pepper powder into a bowl to make a sauce; crush the cooked peanuts and set aside; 4. Cut the cooled beef and beef offal into thin slices and mix them together, and pour on the sauce Mix well and serve on a plate, sprinkle with chopped chives, sesame powder, and peanut kernels. Key Points: When making sauce, add enough seasoning at one time to avoid overpowering the flavor. If brine is added to the seasoning, the taste will be more authentic.

Method 6

Preparation of ingredients

100g beef, 100g beef tongue, 100g beef scalp, 150g beef heart, 200g beef tripe, spices (Star anise, anise, anise, fennel, grass fruit, cinnamon, cloves, ginger, etc.), salt, red oil chili, pepper noodles, pepper noodles, sesame, cooked peanuts, soybean oil, monosodium glutamate, and celery in appropriate amounts. Production process 1. Cut the beef into pieces, rinse them together with the beef offal (beef tongue, beef heart, beef scalp, tripe), marinate with spices, salt, peppercorns and other seasonings. Bring to a boil over high heat before turning. Use low heat to marinate the meat until it is not rotten, then remove and let cool, cut into large thin slices, and set aside. 2. Wash the celery and cut into 1 cm long sections. Fry the sesame seeds and cooked flowers together and press into powder and set aside. 3. Put the chopped beef and offal in the plate, then add marinade, soybean oil, MSG, pepper noodles, red oil chili, sesame, ground peanuts and celery, mix well and serve.

Method 7

Making ingredients: tripe, peanuts, celery, salt, soy sauce, vinegar, monosodium glutamate, ginger, garlic, scallions, shallots, chili oil, pepper powder, and sugar Process 1. Wash the tripe, put it into a pot of boiling water, boil the blood, remove it, put it in another pot, add spices (containing peppercorns, cinnamon, star anise), salt, white wine, green onion and ginger slices, add water, and stir well. After the fire boils for about 30 minutes, switch to low heat and cook for 90 minutes until the beef offal is cooked but not rotten. Remove the cooked beef first and let it cool for later use. 2. Put the peanuts in the pot, fry them thoroughly, take them out and chop them into particles and set aside. 3. Cut the green onions into thin strips and put them on the bottom of the plate, then cut the cooked tripe into thin slices and place on the plate. 4. Cut the celery into cubes and sprinkle it with the peanuts on the beef offal. 5. The next step is to make the sauce. This step is the key to making this dish. First chop the ginger and garlic into mince, then mix the shallot, red chili oil, pepper powder, salt, soy sauce, monosodium glutamate, vinegar, and sugar into a sauce.

6. Pour the prepared sauce on the cut beef offal, then cut some shredded green onion leaves and put it on the surface for decoration.

Method 8

Ingredients: 100 grams of beef, 100 grams of beef tongue, 100 grams of beef scalp, 150 grams of beef heart, 200 grams of tripe, spices (star anise, anise, aniseed , cumin, grass fruit, cinnamon, cloves, ginger, etc.), salt, red oil chili, pepper noodles, pepper noodles, sesame seeds, cooked peanuts, soybean oil, monosodium glutamate, and celery in appropriate amounts. Production process 1. Cut the beef into pieces, rinse them together with the beef offal (beef tongue, beef heart, beef scalp, tripe), marinate with spices, salt, peppercorns and other seasonings. Bring to a boil over high heat before turning. Use low heat to marinate the meat until it is not rotten, then remove and let cool, cut into large thin slices, and set aside. 2. Wash the celery and cut into 1 cm long sections. Fry the sesame seeds and cooked flowers together and press into powder and set aside. 3. Put the chopped beef and offal in the plate, then add marinade, soybean oil, MSG, pepper noodles, red oil chili, sesame, ground peanuts and celery, mix well and serve.

Method 9

Ingredients: 2500g beef, 2500g beef offal (tribe, heart, tongue, tripe, scalp), 175g red oil chili, and fried peanuts 175 grams, 2500 grams of brine, 150 grams of soy sauce, 100 grams of sesame noodles, 35 grams of pepper noodles, 10 grams of MSG, 8 star anise, 5 grams of pepper, 10 grams of cinnamon, 125 grams of refined salt, and 75 grams of white wine. Production process: (1) Wash the beef and beef offal, cut the beef into pieces weighing about 500 grams, put it in a pot, add water, and bring to a boil over high heat. When the meat turns red, remove the foam. (2) Remove the water from the pot, keep the beef and beef offal, add old brine to the pot, put pepper, cinnamon and star anise into the pot, add white wine and salt couple's lung slices

, and add 4000 of water Bring it to a boil over high heat. After about half an hour, turn to low heat and cook until the beef and offal are cooked and soft but not rotten. After cooking for a certain time, you can check it. If it is cooked and soft first, take it out and let it cool. (3) After the brine is boiled, put 250 grams into a bowl, add MSG, red oil chili, soy sauce, and pepper noodles to make a sauce. (4) Cut the cooled beef and beef offal into 4 cm long and 2.6 cm wide slices, mix them together, add the sauce and mix well, put on a plate, sprinkle with ground peanuts and sesame noodles and serve. [2]

Edit the nutritional value of this paragraph

Beef tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc., which can nourish the spleen and stomach. , it has the effect of nourishing qi and blood, replenishing deficiency and replenishing essence, quenching thirst and reducing wind dizziness. It is suitable for people who are weak after illness, have insufficient qi and blood, are malnourished, and have weak spleen and stomach