Fresh beef bones, tripe, large intestine, beef lung, beef heart, beef louver, and radish. Ingredients: star anise, grass fruit, orange peel, cinnamon, dried chili pepper, cumin grains, peppercorns.

Preparation method:

(1) Cut fresh beef bones, beef offal and radish into pieces;

(2) Pack the pot soup in gauze bags Ingredients (star anise, grass fruit, orange peel, cinnamon, dried chili pepper, cumin seeds, pepper noodles, dark soy sauce);

(3) Add the cut raw materials to boiling water, skim off the foam, and see the meat It turns white-red, filter out the soup, add water, add radish and put it in the pressure cooker for 15 minutes;

(4) Use low heat and continue to cook for 30 minutes, until the beef and beef offal are crispy but not rotten. Add MSG, chili oil, soy sauce, and peppercorns to make the sauce.

Features: Spicy but not dry, warm but not hot, it has the effects of strengthening the body, nourishing the brain, appetizing and strengthening the spleen, relaxing the muscles and activating blood circulation, and beautifying the skin. After continuous improvement and improvement, it has formed the characteristics of fragrant, spicy and fresh, and the flavors are harmonious, with a long aftertaste, and you will never tire of eating it.

Hot pot recipe editor

Ingredients: beef tendon, plate tendon, beef, beef tendon, potatoes, mushrooms, carrots, frozen tofu, beef balls, various vegetables and other hot pot dishes.

Seasoning: onion, ginger, garlic, salt, chicken essence, monosodium glutamate, jujube, nutmeg, wolfberry, pepper, aniseed, Sichuan pepper, bay leaves, sand seeds, cumin, sesame paste, chives Flowers, fermented bean curd juice, chili oil, bean paste.

Preparation work:

1. Beef, beef tendon, tendon, and tendon ***1500 grams, cut into pieces of about 3 cm.

2. Cut the potatoes into long pieces, cut the carrots into thick slices, and wash the mushrooms.

3. Mix sesame paste, chive flowers, fermented bean curd juice, and chili oil according to taste to make seasoning dipping sauce.

Cooking method:

1. Put the base oil in a large iron pot and bring to a boil. Add ginger slices, garlic cloves, green onions and bean paste, stir-fry, add half a pot of water and bring to a boil. open.

3. Put all the blanched tendons into the pot, add an appropriate amount of chicken essence, monosodium glutamate, jujube, nutmeg, wolfberry, pepper, aniseed, Sichuan pepper, bay leaves, and amomum villosum. , cumin and other seasonings, and cook over high heat.

4. After boiling the pot, simmer on low heat for 4 hours, then turn off the heat and simmer for a few minutes.

5. Spread the potato pieces and carrots on the bottom of a large casserole, add a few mushrooms, put the cooked tendon into the large casserole and continue to simmer, and it is ready to eat. In the meantime, you can order food while eating.

Liu Yiguo Jintou Ba Nao

Ingredients

Beef

Beef Tendon

Potato< /p>

Beef tendon, diaphragm tendon, beef tendon, etc.

Pixian Douban

Onion

Ginger

Garlic

Panthoxylum bungeanum

Aniseed

Fragrance leaves

Cinnamon

Tintoubao Fang in one pot Method:

1. Soak the Jintou Ba Nao in water, change the water several times to remove the blood

2. Cut the Jin Tou Ba Nao into small pieces of about three centimeters pieces, boil water in a pot, blanch the meat for a few minutes, take it out and drain

3. Cut potatoes and tomatoes into cubes

4. Put oil in the pot and bring to a boil. Add ginger slices, garlic cloves, scallions, bean paste and stir-fry, then pour in the tendons and stir-fry for a while

5. Add half a pot of water, add pepper, aniseed, bay leaves and cinnamon. Press the pressure cooker over high heat for forty minutes

6. After the lid of the pressure cooker can be opened, add mushrooms, potatoes, tomatoes and a little salt, continue to press for fifteen minutes and serve.