Authentic ancestral beef offal and spicy hot dishes

Spicy soup ] according to the ratio of 5 kg of pork, beef and chicken bone broth 3:2:4: 1, Sichuan "Juancheng Brand" Pixian watercress 300 grams (this is the most important raw material), rapeseed oil 250 grams, dried red pepper 150 grams (cut into small pieces of about 2 cm); peppercorns 50 grams 3, sugar 3 tablespoons; dried ginger (sliced) and cloves of garlic 150 grams each; green onion (two and a half inches) 250 grams; 150 grams of large ingredients (huixiang octagonal mountain nai, etc.); salt (depending on the saltiness of the watercress you buy, because some manufacturers The production of watercress is too salty);

Chicken essence MSG 13 Fragrant beef powder less 13 Fragrant spicy fresh stir-frying sauce is very critical: 1, hot pot under the oil, after the oil is hot, the dried pepper and pepper will skip the oil (that is, turn off the heat) to pick up and set aside 2, the oil pot under the sugar slow frying, when the sugar melts and bubbles (the process of frying can be turned on a little heat according to the situation, pay attention to the melted sugar begins to float on the oil, at this time the sugar bubbles are golden yellow, if it turns dark red or black, fry the paste) Immediately sauté ginger, green onions, garlic and large ingredients, and then pixian watercress belly out of the aroma 3, open the fire, Pour the bone broth in, add salt (put in the saltiness of the soup, slightly more important than the usual roasted vegetable flavor) and chicken essence, after the soup is boiled, the dried peppers and peppercorns that have been put into the oil are turned to low heat and simmer for 10 minutes, and then you can fry more base according to this ratio, and when the taste is insufficient, add ingredients to the soup (like spicy can also directly put some un-oiled dried pepper segments and new peppercorns in the hot sauce) Notes: 1. When frying sugar, you can only use low heat, the sugar must be fried until it melts, and it can be soaked on the oil surface (bubble is golden brown, If the fried paste can no longer be used, then the soup is bitter), such a soup color will be red and bright and the soup is not sweet 2, the watercress must use the "Juancheng Brand" Pixian watercress is authentic, there are many other products that are unqualified or taste is not correct 3, it is best to use rapeseed crude oil (that is, non-refined oil), the color and flavor of the base material are better than the refined oil such as salad oil, the effect of spicy hot or not is actually a comprehensive factor: broth + large ingredients + ingredients. Each link is very exquisite 4, dipping food. Blanched mature dishes are placed with chili garlic onion shrimp skin less add MSG chicken sesame oil According to local tastes need to be dipped in chili pepper and pepper oil to eat. Dip or not, more or less up your own mind. Easy to appear problems and solutions: The ironed finished product is not cooked. The main ingredient used in spicy scalding should be relatively easy to mature. Do not use ingredients such as chicken wings, chicken feet, duck paws, beef and other ingredients that are not easy to cook. Eel, with fish and other dishes, the ironing time should also be longer, when scalding such raw materials do not swing too much, too fast, master the heat, there will be no unripe problems First cook beef bone broth to make beef mixed with white root, can remove the smell to increase the umami taste, so that the meat is delicate and tender beef offal (beef lung, tripe, beef intestine, beef powder intestine, cow spleen and beef heart top... 5000 g, soy sauce 120 g, sautéed caramel refined salt g, rock sugar 150 g, yellow ginger 220 g, Zhuhou sauce 120 g, grinding sauce dried shallots 70 g, mushroom 10 g, Cantonese rice wine Lee Kum Kee Guilin chili sauce 100 g curd sesame paste star anise 10 g, tangerine peel 25 g, cinnamon peel 10 g, tangerine peel the best soy sauce less licorice 10 g, grass fruit 12 g, Wood incense, white root, sand kernel clove 8 (cumin flower , pepper Dried pepper white pepper a little preparation 1. Wash the beef offal, put it in a pot, add ginger bud wine water, boil over medium heat, remove the blood stain, remove it, and wash it with water. 2. Wrap the star anise, tangerine peel, cinnamon, licorice, grass fruit and cloves with a white cloth and tie it tightly. 3. Heat the wok on high heat, put the oil, put the noodle sauce, mushrooms, yellow ginger (fried incense, beef offal spatula fragrant cooking white wine, put 2000 grams of water, then put the beef offal and condiments into the package, first boil on high heat and then change to medium heat and boil until rotten, after making about 750 grams of beef offal. When cooking, add a white radish and cook 4. Use scissors to cut the beef offal into pieces, add the marinade to the bowl and serve. When eating, it should be hot enough, otherwise it will lose the special seasoning mainly chicken essence, and add less beef powder. Spicy garlic sauce + chili sauce + sweet and sour (eggplant juice): Boiled radish beef offal someone put Sichuan bean paste wild game D, but Guangdong has a lot of it.