Before the hot pot is cooked, it smells a faint smell of rotten grass, and then the beef offal is poured into the hot pot, just like Chongqing people eat soup pots, but when it is cooked, it smells a little cow dung, which is a little medicinal and bitter. Although you can make your own dip, you still can't restrain the taste. Spices such as Rhizoma Acori Graminei and Rhizoma Chuanxiong are added to the soup, which will be more tasty.
Before slaughter, feed the cattle with fine grass and Chinese herbal medicine. After slaughter, take out the undigested food in the stomach and small intestine, squeeze out the liquid, add bovine bile and seasoning, and put it in a pot for slow cooking.
Dongjia special food
Camellia oleifera is a "gourmet business card" in Dong area, a flavor food with Dong characteristics and an indispensable eating habit in Dong life. Three meals a day can be cooked at any time, morning and evening. It is the second staple food of the Dong people and an important custom of the Dong people. The production technology of Dong Camellia oleifera is the product of the wisdom of Dong people in their long-term production and life, and it is one of the most distinctive dishes of Dong people.
Dongjia pickled fish has a long history, and its production method is unique and unique. As early as the Qing Dynasty, the Dong people began to raise fish sporadically in their own fields. Because of the low yield, they made pickled fish for storage and eating, so the Dong people formed the habit of making pickled fish with carp.