Today we bring you the practice of beef miscellaneous. Many people like to eat beef miscellaneous, but outside the restaurant to do and afraid of unclean, their own home and do not taste good, today you read my article, you will learn. Beef miscellaneous is the internal organs inside the cow's stomach.

The following is a recipe for beef mince, including soup base as well as practice.

The main ingredients of the soup base:

Spices (anise, cinnamon, sesame leaves) ginger, monosodium glutamate (MSG), can be appropriate to add a little chicken essence, generally ten pounds of beef about four or five two of the ingredients can be used, the ingredients are best used with a strainer. Mosquito netting cloth and other fabrics wrapped into the water and beef to cook, simmering good taste and take out, the soup base is sweet, the first pot is generally more fat, can filter out the grease to cook more than two or three times. Beginners best to buy one or two pounds of beef to try to boil a few times, so you can find the feeling.

1, the soup base of the beef miscellany:

Mainly: dried chili, cumin, pepper 5 grams each, radish two kilograms, refined salt, soy sauce, sugar, white wine.

Practice steps:

1, first of all, the main ingredients (beef, tripe, large intestine, beef lungs, beef heart, beef hundred leaves, beef lungs, etc.) and radish wash, put the cut raw materials into boiling water, and constantly skimmed off the foam, see the meat was white-red, filtered to the soup.

2, and then add clean water, add radish and gauze bag with a good pot of soup (dried chili, cumin, pepper, old soy sauce, with a strong fire boil about 30 minutes (pressure cooker for 15 minutes), change to a small fire continue to burn 1.5 hours (pressure cooker for half an hour), cook until the beef, beef crispy and not rotten, add salt, soy sauce, sugar, white wine, monosodium glutamate can be.

Raw materials:

Fresh beef bones, beef miscellaneous (belly, heart, tongue, scalp, etc.), 150 grams of chili oil, soy sauce, 25 grams of pepper, monosodium glutamate, pepper 5 grams each, 125 grams of refined salt, 50 grams of white wine.

1, wash the beef bones and beef miscellaneous. 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 the pot, pouring the old brine, white wine and salt, and then add 400 grams of water or so, about 30 minutes after the fire boiled, and then continue to use a small fire to continue to boil for 1.5 hours, cook to the cattle crisp and not rotten, and then fish out to cool.

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

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

The best way to eat the beef mince is with white radish, and if you like spicy food, you can also add chili oil to the soup so that you can eat it a little spicier.