Korean Beef Tripe and Beef Intestine Hot Pot

Raw materials: cooked tripe 350g, cooked beef intestines 200g.

Ingredients: 1 package of Korean spicy noodle, carrots 40g, bell peppers, onions 50g each, cabbage leaves 50g, shiitake mushrooms 60g, coriandrum coronarium 100g, 50g of sliced garlic.

Seasoning: ① Dahi Da (ground beef) 50g, monosodium glutamate 20g, black pepper 5g. 20g, black pepper 5g.

② minced green onion 10g, minced garlic 20g, minced onion 20g.

③ base oil 100g, beef bone broth 800g, clear white wine 3g, salad oil, sesame oil 30g each.

Special base oil production:

Materials: ① 5kg of butter, 3kg of fine chili pepper, 400g of black pepper.

Raw materials: ① butter 5kg fine chili noodles 3kg, black pepper 400g, salt 500g, Daxida (ground beef) 800g; ② onion 500g, ginger 100g, onion 400g.

Production: pot on the fire into the butter to heat, will be the green onion, ginger, onion into the frying until the golden brown dry incense out. Ingredients ① in a large stainless steel pot, mix well, pour the hot oil fried can be.

Method of production:

(1) first tripe, beef intestines cut into 5cm long, 0.8cm wide strip.

(2) frying pan on the fire put salad oil, sesame oil hot burst incense seasoning.

(3) cooking white wine, add beef bone broth, after boiling, the explosive pot material out of the do not, into the base oil, seasoning ① and tripe, beef intestines stew for 2 minutes, can be loaded into the hot pot and with the ingredients on the table together.