1 and beef balls
Beef balls are tender and tender, and the taste is tender and smooth. Beef balls add some tender tendons to beef, and the taste is just a little chewy. It is said that good beef balls can jump up when thrown on the ground. In the past, beef balls were all made by hand, so it may be possible to perform this performance. Because they are all operated by hand, the cost is higher than that of the mechanism. ?
2. Shrimp slippery
Shrimp paste is a kind of shrimp paste product. The main material is shrimp, and the auxiliary materials are meat and fish. The method of shrimp slippery is to shell the shrimp and beat it for thousands of times to make the meat sticky, keep its original nutrients and have a crisp taste.
3. Mutton rolls
Mutton roll is a common ingredient in hot pot restaurants, which is smooth and fat but not greasy. Mutton roll can be divided into cumin mutton roll, onion fried mutton roll, crispy mutton roll and so on.
4. Fat cattle
A kind of beef slice which is thin and fat and thin after acid removal and convenient to rinse in hot pot. It should be noted that fat beef slices are generally fat and thin, but this is often not natural, but acquired. The beef, pure lean meat and pure fat are layered and superimposed, compacted and frozen, and then the shape of the meat slices is obtained.
5. Duck intestines
Duck intestines can be marinated, fried, stewed and scalded in hot pot. Delicious, crispy and delicious. Good quality duck intestines are generally milky white, with a lot of mucus, light odor, toughness and no feces and dirt.