Treatment of cow eggs: blanch the cow eggs in cold water, and be sure to put them in cold water, otherwise the cow eggs will easily boil and explode. 10 minutes later, the bovine eggs were taken out after semi-solidification. Tear off scrotum and accessories. Expose the complete cow eggs in the picture above. Let's enter the key step, cutting the cow's eggs. Break the cow eggs vertically, keeping the surface feel, and then cut them into thin slices about one centimeter thick. The texture of cow eggs is as delicate as lactone tofu, so it is necessary to keep the surface feel before slicing, otherwise it will easily spread out. You can cook according to your own taste after slicing. Stir-fry the bottom of the pot with Chili and garlic, stir-fry the cow eggs, cook the wine, and cook with a little oil. Boiled cow eggs taste close to pig liver and taste as tender as foie gras.