Niu miscellaneous originated in the Xiguan area of Guangzhou. Niu miscellaneous hot pot is a hot pot based on beef miscellaneous, which is very popular in the Pearl River Delta region in the fall and winter seasons. The practice of beef hot pot is very simple, its main raw material is beef, tripe, large intestine, beef lungs, beef heart, beef leaves and so on. Then add the right amount of star anise, grass nuts, Chenpi, cinnamon, dried chili, cumin, pepper 5 grams each, radish two pounds, salt, soy sauce, sugar, white wine, monosodium glutamate in moderation. If you want to have a delicious taste, it depends on the beef hot pot soup ingredients.

The soup base for beef hot pot:

5 grams each of star anise, grass jelly, orange peel, cinnamon, dried chili, cumin, pepper, two jin of radish, refined salt, old

pumpkin, sugar, white wine, monosodium glutamate (MSG) in moderation.

2, the practice of beef miscellaneous is very simple, its main raw material is beef, tripe, large intestine, beef lung, beef heart, beef hundred leaves, beef lung and so on.

Practice one:

1, the cow bone, cow miscellaneous clean. Beef bones broken and cattle together in a pot, add water (to the degree of submerged beef), with a high fire to boil, and constantly skimmed off the froth, see the cattle was white-red, decanting soup, beef bones, cattle still put in the pot, pouring the old brine, put people spice packages (peppercorns, cinnamon, star anise in a cloth wrapped up), white wine and salt, and then add about 400 grams of water, about 30 minutes of high-flame boil, change to a small fire to continue to burn 1.5 hours, cook to the cattle crispy, and then cook to the beef, then the cattle, the cattle, the cattle, the cattle, the cattle, the cattle, the cattle, the cattle, the cattle, the cattle, the cattle, the cattle, the cattle, the cattle, the cattle. 5 hours, cook until the cattle crisp and not rotten, fish out to cool.

2, add monosodium glutamate, chili oil, soy sauce, pepper into a flavorful sauce.

3, will be cooled cattle were cut into 4 centimeters long, 2 centimeters wide, 0.2 centimeters thick slices, mixed together, dripping into the soup that is.

Practice two:

First of all, it is its ingredients miscellaneous. In addition to beef, intestines, lungs are not used, belly, heart, tongue, brain, whip, tendon, hoof, yellow throat and so on are the raw materials of beef hot pot. These things have been carefully shelled into semi-finished products, need to use, a plate a plate to the seat, eaters according to their own hobbies in an orderly manner a variety of varieties of spices to a complete, properly deployed, open the sky and boiling hot spicy soup hot pot Shuttle. In winter, eat hot pot house heating, self-provided fireplace on the side of the product, while the heat. Hot days to eat hot pot reason a scene, guests wearing thin, and spicy, and hemp, and hot, hot pot to eat sweaty, even with air conditioning, or electric fan is not helpful. Diners eat overjoyed, hot, so hot days to eat hot pot that spicy, numb, hot flavor especially attractive to tourists. Shuttle into the hot pot in the food, about minutes and hours soup can be eaten. Different raw materials after the hot pot, it will produce different flavors, some tender, some crispy, some hard, some sticky, some powdery ...... its flavor is endless.

Secondly, it is its ingredients miscellaneous, the ingredients are mainly prepared hot pot soup with miscellaneous. The method is the first two combined oil, that is, vegetable oil first poured into the hot iron pot to boil, and then poured into the appropriate amount of lard mixed into the oil system, such as oil system, the pre-selected ready patty cake chili pepper into the oil pot system, wait until the patty cake chili pepper in the water sucked dry, can be put into the water to boil, and at the same time into the peppercorns, pepper, star anise, Sannai, Sharen, white buckle, vanilla, dried chili, monosodium glutamate, ginger, salt bar, onions, garlic, bow coriander, etc., and then put into the hot pot soup. After 15 minutes, you can shuttle the beef semi-finished product into the hot soup for consumption, its flavor is delicious. This hot pot soup is characterized by numbness, spicy, hot, sour. This is the so-called chili pepper is spicy, rice and hot, pepper and numb, sweat and flow, pepper and mellow, flavor and aroma, the joy in the middle. Soup cooked longer, the better the flavor, shuttle into the hot pot of beef raw materials but can not be cooked for a long time, long time flavor instead of fragrant. Tasting beef hot pot, mastering the fire is very important.

Once again, the preparation of dipping water with miscellaneous ingredients. Beef hot pot base a variety of condiments have been complete, the flavor is enough, but still prefer to be in front of each person with a dip, the purpose is to add a special flavor, so that the beef hot pot completely to achieve the best possible situation. It is made of miscellaneous, is added because not only in the hu chili pepper into the salt, soy sauce, scallions, but also to be accompanied by turnip, minced ginger, garlic, made with strong local characteristics of the moldy tofu and special herb powder. Guests from the boiling pot of soup out of the cooked food, and then to the dipping water to make a roll sent into the mouth, beef hot pot adds endless flavor. [1]?

Practice three:

With the advancement of technology and people's diet, especially the increasingly high demand for beef and miscellaneous food, such as the old Xiguan this kind of beef and miscellaneous hot pot, from 2014, the practice is more convenient, a packet of soup with the right amount of beef and miscellaneous raw materials, you can simmer a pot of tasty and thick beef and miscellaneous hot pot.