Salted beef offal
raw material
Beef offal (beef lung, tripe, sausage, sausage and spleen) 1500g, light soy sauce 15.
Grams, soy sauce 15g, refined salt 15g, brown sugar 25g, ginger 35g, flour-drum sauce (or Liehou.
30g of soy sauce, onion 10g, minced garlic 10g, white wine 10g, star anise 10g, 5g of dried tangerine peel and 5g of cinnamon.
Peel 10g, licorice 10g, tsaoko 10g, clove 2g and vegetable oil 30g.
manufacture
1. Wash beef offal, put it in a pot, add water, boil it over medium heat, remove blood stains and take it out.
Then wash it with clear water.
2. Wrap star anise, tangerine peel, cinnamon, licorice, tsaoko and clove in a piece of white cloth and tie them tightly.
3. Heat a wok with high fire, put oil, add batter, minced garlic, Jiang Mo (minced) and shallots until fragrant.
Boil white wine, put 2000 grams of clear water, then put the beef offal and seasoning bag in, boil it on high fire first, and then switch to medium fire.
Cook until it is rotten, and the beef offal is about 750 grams.
4. Cut the beef offal into pieces with scissors and add the marinade to the bowl. Eat spicy enough, or you will lose your special taste.
Color. Chili sauce can be used for seasoning.
trait
Smooth and soft, with strong flavor and strong juice;
This thing was originally eaten in winter, regardless of season, street vendors sell it by cart.
Beef offal hotpot
The practice is as follows:
[Raw material/seasoning]
Material a: beef offal 1 kg
Onion 1
1 green pepper
Red nettle 1 article
Material b: hot pot material 1 (meatballs, sliced meat and vegetables are optional).
Shaocong
Seasoning: Bao Xiao 1 bag.
Salt 1 teaspoon
Soy sauce 1 teaspoon
3 octopus slices
Sesame oil 1 teaspoon
White pepper 1 teaspoon
Rice wine 1 cup
6 cups of soup
Pepper is rare.
Dip: spicy bean paste 1 spoon.
1 tablespoon soy sauce
1/2 tablespoons sugar
[production process]
(1) Chop the beef offal into small pieces, blanch it with hot water first, then wash the onion, green pepper, carrot and nettle and cut it into ridges for later use.
(2) Pour the stock into the pot, add its seasoning and boil, then add the material A to boil.
(3) Add other chafing dish ingredients for cooking, mix the ingredients evenly, and serve after dipping in the sauce.
The beef offal hot pot is named after mainly cleaning beef offal. Popular in counties of Sichuan. The way to eat is to order a hot dish and dip it in it. Characterized by spicy and delicious, beef offal soft and waxy, no fishy smell, low-grade pot, suitable for the public to eat. Its prospects are suitable for different regions. The taste type is spicy.