On a cold winter day, there's nothing like a hot, spicy meal to dispel the chill and give us warm soothing. Today, I'm going to introduce you to a mouth-watering home-cooked dish – spicy beef offal pot.
Spicy beef offal is a delicious dish that integrates freshness, fragrance and spiciness, with rich ingredients and layered taste. Beef liver, beef lung, beef heart, tripe, beef, beef balls and other abundant offal ingredients are carefully processed and cooked to become tender and delicious, leaving people with endless aftertaste.
First of all, we need to blanch the offal ingredients to remove the fishy smell and impurities. This step is crucial because only by completely removing these odors can the final dish taste more pure. After blanching, rinse the offal with hot water to keep the ingredients tender.
Next, we need to put an appropriate amount of oil in the pot, add onions, ginger, garlic and other seasonings in turn, and stir-fry over low heat until fragrant. Doing so will bring out the flavor of the spice and prepare it for cooking. Then, add the hot pot base, bay leaves, peppercorns and dried chilies, and continue to stir-fry over low heat to let the various aromas blend with each other.
When all the ingredients are stir-fried and fragrant, we can add the offal. At this time, add an appropriate amount of cooking wine to remove the smell and increase the flavor. Next, add oyster sauce, sugar, white pepper and light soy sauce to taste, stir-fry quickly and evenly to allow the offal to fully absorb the flavor of the seasoning.
Finally, pour in hot water, cover the pot and simmer over medium-low heat for 20-30 minutes. This time is the key to the stewing of beef offal, and by simmering slowly, the offal can be more flavorful and crispy. By the time the soup is thick and the ingredients are cooked through, a delicious spicy beef chowlo is ready!
A collection of winter stomach-warming delicacies