Niu offal originated from the Xiguan area of ??Guangzhou. Niu offal hot pot is a hot pot improvement based on offal. It is very popular in the Pearl River Delta region in autumn and winter. The recipe of beef offal hot pot is very simple. Its main raw materials are beef, tripe, large intestine, beef lung, beef heart, beef louver and so on. Then add an appropriate amount of star anise, grass fruit, tangerine peel, cinnamon, dried chili pepper, cumin grains, 5 grams each of pepper noodles, two pounds of radish, appropriate amount of refined salt, dark soy sauce, white sugar, white wine, and MSG. If you want to have a delicious taste, it depends on the beef offal hotpot soup.

Soup base for beef offal hotpot:

Star anise, grass fruit, orange peel, cinnamon, dried chili pepper, cumin grains, 5 grams each of pepper noodles, two pounds of radish, refined salt , old soy sauce, white sugar, white wine, and MSG in appropriate amounts.

2. The preparation of beef offal is very simple. Its main raw materials are beef, tripe, large intestine, beef lung, beef heart, beef louver, beef lung and so on.

Method 1:

1. Wash the beef bones and offal. Crush the beef bones and put them into the pot together with the beef offal. Add water (just enough to cover the beef), bring to a boil over high heat, and constantly skim off the foam. When you see that the offal is white and red, decant the soup, and remove the beef bones, Still put the beef offal in the pot, pour in the brine, add the spice bag (wrap the peppercorns, cinnamon, and star anise with a cloth), white wine and refined salt, add about 400 grams of water, boil over high heat for about 30 minutes, then use Continue to cook on low heat for 1.5 hours, until the beef offal is crispy but not rotten, take it out and let it cool.

2. Add MSG, chili oil, soy sauce, and pepper noodles to make a sauce.

3. Cut the cooled beef offal into 4 cm long, 2 cm wide, and 0.2 cm thick slices, mix them together, and pour in the soup. Serve.

Method 2:

First of all, the materials used are mixed. In addition to beef, intestines, and lungs, tripe, heart, tongue, brain, whip, tendons, hoof flowers, yellow throat, etc. are all raw materials for beef offal hotpot. These things are carefully processed into semi-finished products. When needed, they are served to the table one by one, and the diners orderly add one variety after another according to their own preferences into the spicy soup hot pot with complete spices and proper mixing. shuttle. In the winter, the hotpot restaurant has heating, and the self-provided stove keeps the food warm while you cook. It’s a strange scene to eat hot pot on a hot day. The guests are wearing thin clothes, and the hot pot is spicy, numbing, and hot. They are sweating profusely. Even if there is air conditioning or a fan, it will not help. Diners eat happily and enthusiastically, so the spicy, numbing and hot flavor of hot pot especially attracts tourists on hot days. Pour in the food in the hot pot and enjoy the soup in about an hour. Different raw materials will produce different flavors after being cooked in hot pot, some are tender, some are crispy, some are hard, some are waxy, some are powdery...the flavors are endless.

Secondly, it has miscellaneous ingredients, which are mainly used to prepare hot pot soup. The method is to first pour the mixed oil, that is, vegetable oil into a hot iron pot and boil it, then pour in an appropriate amount of lard and mix it. When the oil is ready, put the pre-selected glutinous rice cake peppers into the oil pot. After the water in the glutinous rice cake peppers is absorbed, you can add water and boil. At the same time, add Sichuan peppercorns, pepper, star anise, sannai, amomum villosum, white buckwheat, vanilla, dried chili pepper, monosodium glutamate, ginger, salt, green onions. Garlic, coriander, etc. After 15 minutes, you can put the semi-finished beef offal into the hot soup and eat it. It tastes delicious. The characteristics of this hot pot soup are numb, spicy, hot and sour. As the saying goes, chili peppers are spicy, rice is hot, peppercorns are numb and sweaty, peppers are mellow, and the taste is fragrant, which makes them happy. The longer the soup is cooked, the better it tastes. However, the beef offal ingredients that go into the hot pot cannot be cooked for a long time. The taste will become less fragrant as time goes by. When tasting beef offal hot pot, it is very important to master the heat.

Thirdly, it is a mixture of ingredients dipped in water. The base of beef offal hot pot is complete with various seasonings and the taste is sufficient, but it still has to be served with a dipping water in front of everyone. The purpose is to add a special taste to make the beef offal hot pot completely perfect. situation. Its preparation is complicated because not only salt, soy sauce, and chopped green onion are added to the chili peppers, but also turnips, minced ginger, and minced garlic are added to make molded tofu with strong local characteristics and special herb powder. Guests pick up the cooked food from the boiling soup pot, then dip it in water and roll it into their mouths. The beef offal hot pot adds endless flavor. [1]?

Practice 3:

With the advancement of technology and people’s higher and higher requirements for diet, especially beef offal delicacies, beef offal such as Lao Xiguan Hot pot has been made more convenient since 2014. A packet of soup base and an appropriate amount of beef offal ingredients can make a delicious and fragrant beef offal hot pot.