Primary processing:

1. Wash 200g beef tongue, tripe and intestines, put them into a pot, pour 200g flour and 100g white vinegar, mix well, wash them with clear water, put them into a cold water pot, add 15g cooking wine, onion and ginger slices, boil them with high fire, take them out and wash them, and then take them out and slice them. 2. Beef 100 cut into 0.5cm thick slices and blanched.

Cooking treatment:

1. Put 80g of rapeseed oil into a pot, heat it to 50%, add 10g of garlic seeds, ginger slices and dried peppers, 5g of star anise and cinnamon, add four kinds of blanched raw materials, stir-fry until fragrant, and then add 30g of spicy beef sauce with apo and 10g of oyster sauce.

2. When guests order, put 200g of raw materials, 20g of pressed soup, 20g of red pepper rings and 0g of garlic10g into a pot to boil, then pour them into a hot stone pot and decorate with 5g of onion.

Teng Fei dou Tang crackling tripe

Ingredients: 500 grams of cooked pork tripe, 200 grams of green bamboo shoots, 50 grams of water-borne fungus, 50 grams of Flammulina velutipes onion, salt, pepper, chicken essence, salad oil 10, homemade crispy rice 1.

Method:

1. Cut the cooked pork belly into strips. In addition, put the yellow peas in a pressure cooker with clear water for 25 minutes, then take them out and drain them for later use.

2. Heat a little salad oil in a clean pot, stir-fry the cooked yellow peas, add appropriate amount of water to boil, add green bamboo shoots, water-borne fungus, Flammulina velutipes and cooked pork tripe, add salt, pepper and chicken essence to taste, put them in a hot stone pot and sprinkle with shallots.

3. Put salad oil in another pot and heat it to 60% heat. Add homemade crispy rice. When fried until golden and crisp, take it out and buckle it in a stone pot. Serve.

Features: The beans are crispy.