What is "Fountain Hong Kong-style giblet"? Is Hong Kong-style beef offal delicious?

When it comes to Hong Kong-style beef offal, many people are puzzled: Why is it called Fountain Hong Kong-style beef offal? The beauty boss of Hong Kong-style beef offal stall in Fountain introduced in detail that China people not only pay attention to the taste of ingredients, but also pay attention to the beauty of appreciation, which is commonly known as "color, fragrance, taste, shape and container". Special cuisine is also innovative. The music fountain is Hong Kong-style beef offal. There is a musical fountain in the middle of the iron pot where food is made. In the middle of the wok, the bubbles are bubbling all the time. The music fountain can send the marinade from the bottom to the top intact, making beef offal soup more delicious. It's delicious because it's real.

Why is Hong Kong-style beef offal delicious? Hong kong-style beef offal is sweet, salty and spicy. Beef offal soup is fragrant and fresh, and beef offal ingredients are freshly purchased every day. Beef offal must be boiled with beef bones and more than 20 spices for a long time. Coupled with crispy carrots and super spicy sauce, the flavors blend perfectly. Every customer can also add soup powder or vegetables and fruits according to personal needs, and taste all the delicious food in one pot, which can not only satisfy their appetite, but also have a delicious addiction to special snacks.

Hong Kong-style beef offal is not so complicated and profound, otherwise street shops and luggage case stalls will not be the key ways of existence. The key to making delicious food lies in (1) color, fragrance and taste; 2 clean and hygienic; ③ Make more adjustments. If you can do this, you can probably stew good beef offal. The question of taste cannot be unified, and it is unlikely that everyone's taste preferences are the same. Let's talk about materials first. Beef offal soup is drainage, but the price is wide or not cheap. Mixed beef heart, beef intestines and tripe are all about 20 yuan a catty, and tripe and other miscellaneous items are much more expensive. Therefore, don't underestimate the items cooked by a bowl of beef heart, pig liver, beef belly, intestines, tendons and lungs. The cost is not low.

Beef offal soup's mellow and peculiar flavor is largely derived from the mixture of various beef foods. If the merchants "carelessly" the raw materials and get too many cheap products such as beef lungs, it is definitely not right, so it is a prerequisite to have good color, smell and taste. Secondly, the cleaning and odor removal in beef offal soup should be completely soaked in beef offal soup, washed and then solved with water. As far as possible, heart, liver, louver, intestine, tendon and gizzard are all available to make the cooked taste more mellow; Next, use a little soy sauce, add appropriate amount of soy sauce, salt and sugar, and marinate beef offal soup evenly for about 1 hour, then put the marinated beef offal soup into a stew pot, and add beef bone soup or water to boil; The above highly recommended spices such as Amomum villosum and Cinnamomum cassia are washed and soaked in cold water for a few minutes, then wrapped in gauze and put in a stew pot. Remember to add ribs sauce to the seasoning. Other seasonings basically depend on your own taste. After the fire is boiled, simmer for 40min to 1 hour, open the lid and put in the radish pieces. After boiling again, simmer for a while until the carrots are cooked and delicious, which is basically finished.