material
Ingredients: 250g beef tripe,
Accessories: ox liver100g, ox loin100g, ox loin150g, ox spinal cord,100g, fresh vegetables.
Seasoning: 300 grams of butter, douban, Jiang Mo, pepper, pepper, cooking wine, lobster sauce, fermented glutinous rice juice and refined salt.
method of work
1. Take beef tripe, shake off all sundries, spread it on the case, straighten the tripe leaves layer by layer, then wash it repeatedly with clear water until there is no black film and grass smell, cut off the edge of the tripe door, tear off the oil skin at the bottom (the side without tripe leaves), cut off one big leaf and one small leaf as a whole, cut it along the grain, and then straighten and slice each leaf, and float it with cold water.
2. Beef liver, beef loin and beef tenderloin are all cut into large slices. Onion and green garlic seedlings are all cut into 6 cm long segments. Fresh vegetables (lotus white, celery, curly heart white and pea seedlings can be used) are washed with clear water and torn into long pieces.
3. Put the wok on medium heat, add butter and heat it to 60%, add chopped watercress and stir-fry until crisp, add Jiang Mo, pepper and Zanthoxylum bungeanum and stir-fry until fragrant, add beef soup1.25kg and bring to a boil. Put it in a casserole, put it on high heat, add cooking wine, fermented beans (chopped) and fermented glutinous rice juice, bring to a boil, and skim off the floating foam (.