Take a bite, the spicy and delicious flavor of Sichuan cuisine instantly touches your taste buds, and then the oily taste makes people want to eat after eating. Moreover, the couple's lung slices are also very appetizing cold dishes in summer, so they are also deeply loved by people. Seasoning bag (star anise, fennel, cinnamon, fragrant leaves, Amomum tsaoko, clove, citronella, pepper), light soy sauce, crystal sugar, light soy sauce, one teaspoon of red rice, cooking wine, boil over high fire, marinate until the meat is raked but not rotten, add salt when the tendons are cooked, and cook for 10 minutes. Although this dish is a snack, it has long been famous for its fine cooking, excellent ingredients and delicious taste. Later, the store was changed, and the store included Fuyin West Street in downtown area. Expanded the scale of operation. With the addition of beef and other varieties, consumers can not only taste lung slices, but also satisfy their hunger with pasta.
Take another pot, add old bittern, spices (including pepper, cinnamon and star anise), Sichuan salt and white wine, add clear water, cook for about 30 minutes with strong fire, then cook for 90 minutes with low fire until the beef offal is cooked but not rotten, first take out the cooked beef offal and let it cool for later use; Red rice noodles and cooking wine are cooked with fire. The beef is cooked, add salt and cook for another ten minutes. Put soy sauce, boiled water, pepper oil, sugar and pepper into a bowl and mix well. Cool beef tongue, beef tendon and pig heart, cut into pieces, put on a plate, drizzle with sauce, sprinkle with chopped peanuts and coriander.