It's all over
By VicentaLakin
It's been a long time
Recipe Recommendations
- beef omasum appropriate amount
- blood tofu appropriate amount
- pork intestines appropriate amount
- sausage appropriate amount
- eel appropriate amount
- bean sprouts appropriate amount
- dried chili appropriate amount
- beer appropriate amount
- pepper appropriate amount
- pepper flakes appropriate amount
- chili sauce appropriate amount
- hot pot base appropriate amount
- bean paste appropriate amount
- chili noodles appropriate amount
- sesame appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
Steps for It's all over
1
Prepare the material
2
When the hot pot is hot and the peppers of peppers and peppers change color, soybean sprouts can come out of the pans until they are dead。
3
I'll make my own chili sauce. When beer and hot water are boiled, the base is extracted, blood tofu, sausage, eel, belly and fattest, and when the fire is boiled, it is cooked for five minutes。
4
Get the plate and pour the soup. I'll throw a little pepper shredding, pepper noodles and sesame
5
It's done with some fragrance。It's all over Make Tips
The real effort lies in the preparation of the ingredients. 1. Clean the pork intestines thoroughly inside and out with a mixture of vinegar and cornstarch. When turning them inside out, tie one end shut, and you can easily flip them using chopsticks. Soak the tripe in clean water with vinegar added for more than half an hour. 2. Use a slightly dull wooden piece or similar tool to easily debone the eel along the spine. 3. Cut the blood curd into thick slices and soak them in hot salted water first to remove excess impurities and firm them up. 4. Those who prefer strong flavors can add some hot pot seasoning base.