Braised beef offal was originally eaten in winter, and was sold by street vendors on carts regardless of the season.

Raw materials: 1500g beef offal (beef lung, tripe, beef intestine, beef intestine, beef spleen), 15g light soy sauce, 15g dark soy sauce, 15g refined salt, 25g brown sugar, 35g ginger, noodles

30g drum sauce (or Zhuhou sauce), 10g white scallions, 10g minced garlic, 10g white wine, 10g star anise, 5g tangerine peel, 10g cinnamon, 10g licorice, 10g grass fruit, 2g cloves, vegetable oil

30g.

Preparation 1. Wash the beef offal, put it into a pot, add water, boil it over medium heat to remove the blood, take it out, and wash it with water.

2. Wrap the star anise, tangerine peel, cinnamon, licorice, grass fruit, and cloves with a piece of white cloth and tie tightly.

3. Heat a wok over high heat, add oil, add noodle sauce, minced garlic, old ginger (pounded), scallions and sauté until fragrant, cook with white wine, add 2000 grams of water, then add beef offal and seasoning bag, first use

After boiling over high heat, simmer over medium heat until tender. The finished beef offal is about 750 grams.

4. Use scissors to cut the beef offal into pieces, add the marinade and serve in a bowl.

It should be hot enough when eating, otherwise it will lose its characteristics.

Chili sauce can be used as a condiment.

Features: Smooth, soft, rich and juicy Beef Offal Hot Pot Xiguan Beef Offal Hot Pot is named after it mainly cooks beef offal.

Popular in various counties in Sichuan.

The way to eat it is to light the fire and cook it with vegetables and eat it with a plate.

It is characterized by spicy and delicious flavor, soft and glutinous beef offal, no fishy smell, low-grade hot pot products, and suitable for the public.

Its prospects vary from region to region.

The flavor is spicy.

The recipe for beef offal is as follows: [Raw materials/seasonings] Ingredients A: 1 pound of offal, 1 onion, 1 green pepper, 1 carrot and nettle Ingredients B: 1 hot pot ingredient (choose meatballs, meat slices, green vegetables), scallions, shaoli

Seasonings: 1 small packet of salt 1 tsp soy sauce 1 tsp squid 3 pieces sesame oil 1 tsp white pepper 1 tsp rice wine 1 cup stock 6 cups chili sauce Dipping ingredients: spicy bean paste 1 tbsp soy sauce 1

1/2 tablespoon of sugar [Production process] (1) Cut the beef offal into small pieces and simmer it in hot boiling water. Wash the onions, green peppers, and carrots and nettle and cut them into pieces for later use.

(2) Pour the soup stock into the pot, add the seasonings and bring to a boil, then add Ingredients A and cook until mashed.

(3) Add other hot pot ingredients and cook, mix the dipping ingredients thoroughly, and serve after dipping in sauce.

Eat beef offal three times: radish + beef raw materials: white radish, tripe, large intestine, and beef lung.

Accessories: chives, star anise, bay leaves, cinnamon, ginger, garlic.

Method: 1. Cut the beef brisket into cubes, pieces, or strips. The appropriate size should be 1/3-1/4 of a person's mouth.

After cutting, put it in a plate and rinse it twice with cold water, then soak it in water.

Rinse the white radish and cut it into cubes, the same size as above or slightly larger.

Be careful not to peel the radish.

Rinse star anise, bay leaves, and cinnamon and put them into a small bowl.

Onion, ginger, garlic: Peel, wash and put into a small bowl.

Be careful not to peel the ginger either.

Tie the chives into knots to prevent them from falling apart when stewing; 2. After completing the above work, put the radish into the casserole, fill the casserole with 2/3 of the water, and start cooking over high heat.

Pour out the water in the beef brisket plate, put the star anise, bay leaves, cinnamon, ginger and garlic on the beef brisket and let it dry until the casserole comes to a boil.

After the casserole comes to a boil, remove the lid and continue cooking the radish over high heat.

At this time, bring the wok, pour some salad oil, and when the oil is cooked until 7, add the beef brisket and ingredients and stir-fry.

Be careful not to stir-fry too frequently. In the winter, the beef brisket will not easily absorb heat if you keep turning it over and over. 3. When the fragrance is fragrant, add two tablespoons of soy sauce for color and flavor. I have a strong taste.

Stir-fry twice more and then pour it all into the boiling radish soup.

Add the chives (add the chili peppers packed with boiled fish the day before yesterday, adjust two to suit your taste and add them at the same time), reduce the heat to low and simmer slowly.

After 2 hours, remove the pot and add salt.

[1] Second meal: beef offal soup + beef three-star soup. Beef three-star soup. Beef three-star soup contains beef louvers, beef heart, tripe, beef loin, and beef double gizzard, which is the thickest side of the tripe.

part.

The black skin of the beef gizzard must be peeled off in advance. The skin is very tough, and then the grease must be removed. When cutting, you must follow its own grain. Only in this way will the three-star beef gizzard be delicious.

The soup base is made from beef brisket.

Niu Sanxing soup is also cooked when the Niu Sanxing is eaten, and then the soup base is added with salty sour and leeks.

Beef tripe, beef heart, and beef loin are included in the beef three-star soup. They have been marinated with wine, ginger juice and other seasonings before being quickly cooked with boiling water when eating. The faster the process, the better, so that the aroma of the internal organs will not be lost.

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Three Eats: Garlic Sauce + Chili Sauce + Sweet and Sour Ingredients are the key, just like safflower must be lined with green leaves.

When eating radish and beef offal, be sure to dip it in some ingredients, which can not only suppress the fishy smell, but also add sour, sweet and spicy taste to your taste.