#Red Hot Year #Mao Belly Hot Pot
【Ingredients】
Tripe 500 g, beef liver 100 g, beef loin 100 g, bovine spinal cord 100 g, vegetables,
【Seasoning】
Shallots, garlic sprouts, sesame oil, paprika, cooking wine, minced ginger, peppercorns, fine salt, tempeh, fishing sauce, Pixian bean paste, beef broth, cooked butter.
【Preparation steps】
1, shake the debris on the hairy belly, spread on the board, straighten out the belly leaves layer by layer, and then repeatedly wash with water until there is no black film and grass smell, cut off the edge of the belly door, tear off the oil skin at the bottom, take a large leaf and a small leaf as a row, cut it along the grain, and then straighten out each leaf, cut it into strips about 1.6 cm wide, and float it with water.
2: Beef liver, loin and meat are cut into large and thin slices, green onion and garlic seedlings are cut into segments, and fresh vegetables are washed and torn into large pieces. Place each of the above ingredients separately on a plate.
3, put the net pot on the fire, under the butter to burn an appropriate amount to 60% heat, put in pixian bean paste stir-fry fragrant, add ginger, paprika, peppercorns to fry the aroma, add beef soup to boil, add cooking wine, tempeh, fishing juice, and then boil, skim off the foam.
4. When serving, first put the spinal cord into the hot pot, then pour the boiling soup into it, serve it with the meat dish, and eat it as you eat.
Tips:
The raw materials are diverse, the taste is fresh and spicy, the soup is thick and fresh, self-scalding and self-eating, and the hot pot is more flavorful such as the egg white dipped in sesame oil and scattered, which can be both hot and fresh.