Bull mash is made with flavored beef mash, radish beef mash, and original flavor beef mash.

1, flavored beef mince

Main ingredients: 350 grams of beef mince, 150 grams of tripe, 2 fresh chili peppers, 1 tie of potato flour.

Accessories: 1 coriander, 1 pinch of dried peppercorns, 5 dried chili peppers, 2 tablespoons of bean paste.

Practice: cut into slices of beef, dried peppercorns, chili peppers, bean paste, and other seasonings under the frying pan to make soup, cook the soup residue, potato starch into the pot, cook and fish out, under the tripe, beef, fish out of the fall plate, pouring soup, sprinkle fresh chili pepper, and then popping incense with hot oil can be!

2, turnip and beef

Main ingredient: 2 pounds of beef, 1 white radish.

Accessories: 8 grams of flower gum, 3 anise, 2 pieces of cinnamon, 1 piece of peel, 1 piece of cumin, 3 slices of ginger, 2 small onions.

Practice: pepper, anise, cinnamon, cumin, peel, etc. washed and dried into the gauze tied, put in a casserole with enough water, put ginger and green onion knots to cook for an hour, stew for an hour and a half into the white radish pieces, and then boiled for 20 minutes, the texture is salty and fresh, very light and the taste of radish!

3, the original flavor of the beef mince

Main ingredients: beef mince 2 pounds, 3 small green onions, cilantro 2.

Accessories: 1 piece of ginger, 1 teaspoon of salt, 1 tablespoon of pepper, 2 tablespoons of columnar sauce.

How to do it: Clean the beef mince, cut it into small pieces, then add ginger, 1 teaspoon of salt, 1 tablespoon of pepper, 2 tablespoons of hot pepper, add 2 tablespoons of hot pepper sauce, add water that is not more than the ingredients, and then cover the pot with a lid, bring it to a boil over high heat, then turn it to medium heat and simmer it for 30 minutes, and then put in the green onion and cilantro when it is finished cooking!

Beef miscellaneous treatment

1, soak to remove the blood water

Freshly purchased beef miscellaneous first cleaned with water twice, and then cut the beef intestines into about 50cm long, beef lungs cut into large pieces to facilitate the processing of clean. Then put the cattle mixed in the rice water and then add white vinegar soak for an hour, the purpose is to put the cattle mixed in the blood out of the water, especially cattle lungs contain more blood.

2, blanching to remove odor and impurities

Bull mash soaked for an hour, then cold water in the pot add ginger and a high degree of white wine blanching, the fire has a small to large slowly forced out the blood in the bull mash, this process takes about 20 minutes.

3, beef surface cleaning

Blanched cattle after fishing, cattle intestines, cattle lungs, tripe surface of the blood foam and impurities cleaned, cleaned twice, and then put into the salt, white vinegar, cornstarch and repeatedly scrubbed, and then cleaned two more times. Because tripe and beef intestines have more mucus, starch and salt have the effect of removing mucus, and white vinegar can be very good at removing odors.