The hairy belly is crisp and tender, refreshing and slag-melting, which is almost a must-have dish in Sichuan hot pot. Speaking of hairy belly, it is actually the third of the four stomachs of cattle. There are many lobules of different sizes in the stomach, and there is a thick membrane on the surface of the lobules. Cattle veneers on the market can be divided into fresh and dried ones, but both of them must be cooked before eating. If it is scalded directly in a pot, it tastes like chewing rubber and is difficult to swallow.

Firstly, beef venetian is tenderized by biological enzyme, that is, collagen and elastin with complex structure are properly decomposed, so that the connecting bonds between some amino acids are broken and the molecular structure is destroyed, thereby improving the tenderness of beef venetian, enhancing the water retention of beef venetian and making beef venetian more brittle.

There is almost no loss of nutrients in tripe made by biological enzyme, and under the action of water-retaining agent, it takes a little longer to rinse tripe, so the water in tripe is not easy to lose, and the crisp and tender texture of tripe is maintained.

1? Material selection: generally choose fresh beef omasum or dry beef omasum. Fresh beef omasum is directly cut beef omasum; Dried beef omasum is actually salty beef omasum, which is made by salting fresh beef omasum and slightly air-drying, which is more conducive to storage and transportation.

2? Treatment: Wash the mucus on the fresh hairy belly and scrape off the coarse membrane. Dry beef omasum is to wash its salt, remove impurities, clean it up, and then soak it in clear water (suck some water). ?