Method for make Hubei Gongan beef offal pot

Ingredients: beef offal (tripe, beef, intestines, lungs and tendons) 2500g.

Cleaning of beef offal

(1) Beef intestines and tripe: Rinse them repeatedly with clear water, put them into a pot, soak them in 30 minutes with 30 grams of alkaline flour, put on gloves and knead them repeatedly (to remove odor), then add 100 grams of flour and appropriate amount of white vinegar to continue kneading (to remove mucus), and rinse them off with clear water.

② Cow lung: Put the cow lung on the faucet, make several cuts on the lung (which is beneficial to blood discharge), wash the blood away with running water, cut it into small pieces and soak it in running water.

Proportion of three spices: aniseed 30g, cinnamon 25g, Amomum tsao-ko 25g, dried tangerine peel 25g, pepper 15g, angelica dahurica 15g, nutmeg 15g, fragrant leaves 10g, cumin 10g and galangal/. All spices are crushed and wrapped in gauze when used. (Note: Just put 7-8g into every 500g of beef offal. )

Seasoning for beef offal stew: 200g of cooked vegetable oil, 200g of peanut oil, 0/00g of onion, ginger and garlic/kloc, 20g of aniseed, 50g of dried pepper, 50g of red bean paste, 50g of mushroom sauce, 50g of seafood sauce, 2 pieces of south milk, 50g of white pepper, 30g of spice powder, 50g of Guangdong rice wine, 30g of white wine and fish sauce.

Five stewed beef offal: cut beef intestines into sections, cut beef bellies into strips, cut beef lungs into small pieces, and cut beef tendons into small pieces. Add a proper amount of white wine to beef offal to remove the fishy smell and take it out for later use. Heat vegetable oil and peanut oil in a pot, add onion, ginger, garlic and aniseed, stir-fry until fragrant, add beef offal, stir-fry until fragrant, add rice wine and white wine, add appropriate amount of water, add other seasonings, boil, put in an autoclave, apply air pressure for 25 minutes, and take out the valve. (Or directly add water and simmer for 2 hours. )

Stew method of six-oil bean curd radish

(1) cut the old tofu into pieces with a thickness of 1 cm, put them in a pot and burn them with wide oil for 70% heat. Put the old tofu in one by one and fry until golden brown, then take it out and stew it in the old soup stewed with beef offal.

(2) Cut the white radish into large hob pieces and stew them together in the stewed bean curd soup.

(3) When picking vegetables, put the bean curd and radish into the bottom of the hot pot, put the beef offal, and add a proper amount of soup stock and dipping sauce to eat together.

Eight dipping ingredients: half a piece of white tofu, coriander powder10g, shallot10g, garlic powder10g, 5g of red pickled pepper sauce, and appropriate amount of beef offal soup.