Beef-boiled in rice wine is a delicacy passed down from generation to generation in Liancheng, Fujian. It is also an indispensable meal for local people during festivals or when relatives and friends get together. The raw materials needed to cook rice wine-shabu-shabu beef are: 1. Fresh, tender beef and beef offal; such as beef liver tips, beef offal, and beef kidney. Beef louvers, beef grass tripe wall, and beef heart crown.

Second, pure rice wine brewed from glutinous rice with herbs such as spicy potato, melon seed root, qianliqi, and duckweed (all are hay, and fresh grass has a different flavor) .

Quantity ratio: generally 1 catty of beef and offal with 2 catties of rice wine, adding herbs such as spicy potato for 8 yen, melon seed root for 5 yen, and Qianliqi and duckweed for 2 yen each.

Production process:

After washing, cut the beef into thin slices (such as mutton slices for mutton shabu-shabu), cut the beef offal into flowers and then into pieces. The rice wine used should be It should be light but not strong, preferably six to eight degrees. There is no need to sprinkle it all the time. Although the strong wine is fragrant after being cooked, the taste will not be clear.

When cooking, put an appropriate amount of herbs and rice wine into a tin wine pot (a wine pot made in Wuxi, which can be replaced by an aluminum pot). First, boil the water in the large iron pot, and place the wine pot in boiling water. Stew in the pot (don't let the boiling water overflow into the inside), the fire should be strong, as soon as the wine boils and the aroma comes out, immediately add the cut beef spleen, beef liver tips, beef heart crown, tender beef, and beef tripe , grass tripe wall are put down in turn. After the rice wine in the pot boils again, immediately pick up the beef and offal together and mix with salt wine (made by mixing the boiling wine soup in the pot with refined salt). Ginger juice and MSG are ready to eat.

When eating, pour out the wine soup from the pot and eat beef and offal. The wine soup is sweet and fragrant, and the meat is fresh and crispy. When you open the lid of the wine pot, you will be greeted by a strong aroma that will make you salivate even before you have even tasted it. The rice-boiled beef is not only sweet, crispy, delicious and nutritious, but also has the functions of strengthening the spleen and kidneys, clearing away heat, removing dampness, ventilating, activating blood circulation and strengthening muscles and bones.

(No pictures yet, welcome to provide.)