Spicy beef offal
By MattieSporer
Ingredients: chicken essence
Recipe Recommendations
- tripe 100 grams
- beef tongue 100 grams
- Cynanchum 100 grams
- Niu Chang 100 grams
- Flammulina velutipes 各100 grams
- ginger slices 10 grams
- onion appropriate amount
- green bamboo shoots 100 grams
- Hongjiao Circle 20 grams
- salt 5 grams
- MSG 5 grams
- chicken essence 5 grams
- sesame oil 5 grams
- pepper oil 10 grams
- old oil 20 grams
- salad oil 50 grams
- Pi County bean paste 80 grams
- millet spicy 10 grams
- garlic powder 10 grams
- onion 30 grams
- celery 20 grams
- white radish 30 grams
- broth 2000 grams
- slightly spicy
- burn
- ten minutes
- simple
Steps for Spicy beef offal
1
Put the main ingredients into a boiling water pot and cook over low heat for about 20 minutes, remove and shower; remove the roots of the mushroom and cut the green bamboo shoots into shreds, boil in boiling water for 1 minute, remove and place them in tableware; cut the onions and white radishes into slices, and cut the celery into pieces. Set aside.2
Add salad oil in the pan, heat until it is 40% hot, add pickled pepper powder, Pi County bean paste, ginger slices, green onion slices, millet spicy, minced garlic, and coriander root. Stir fry over medium heat until fragrant, add the stock, boil over low heat for 10 minutes, add onion pieces, white radish pieces, and celery pieces, and then boil over low heat for 2-3 minutes. Remove the residue from the soup and pour into the pressure cooker. Put the cooled ingredients into the pressure cooker. Press over high heat for 10 minutes, take out the ingredients and change them into thin slices.3
When cooking, pour 1000 grams of red soup with the main ingredients pressed in the pressure cooker into the pan and boil over high heat. Add the main ingredients with the modified knife and cook for 30 seconds. Add salt, monosodium glutamate, and chicken essence to taste, sprinkle with sesame oil and pepper oil, pour on shredded green bamboo shoots and mushroom mushrooms.4
Add old oil into a clean pan, heat until 20% heat, add green and red pepper rings and stir-fry slightly, and pour on the main ingredients.