Secret offal recipe and method
1. Introduction. Beef offal, also known as five-spice beef offal, is a traditional Chinese flavor snack. Secret offal recipe and method is a production method that has been widely spread among the people in recent years, which uses beef tripe, beef intestines, beef lungs, beef liver and other beef offal as the main raw materials, and is carefully cooked. The secret beef offal has the characteristics of bright color, rich fragrance and mellow taste, and is a delicacy with good color and flavor.
2. Required materials.
1.500 grams of tripe.
2.500 grams of beef intestines.
3.Beef lungs 250 grams.
4.Beef liver 250 grams.
5.Ginger slices to taste.
6.Green onions to taste.
7.Star anise: Appropriate amount.
8.Sichuan peppercorns to taste.
9.Cinnamon to taste.
10.Bay leaves: Appropriate amount.
11.Dried chili peppers to taste.
12.Light soy sauce to taste.
13.Dark soy sauce to taste.
14.Cooking wine to taste.
15.Salt to taste.
16.Sugar: Appropriate amount.
17.Cornstarch to taste.
18.Cooking oil to taste.
3. Tools required.
1.A bite from a cauldron.
2.One medium wok.
3.A knife.
4.A piece of cutting board.
5.A pair of chopsticks.
6.One spice bowl.
7.A spatula.
8.1 small bowl (for cornstarch).
9.1 teaspoon (for sugar).
10.A handful of oil brushes.
Fourth, the steps. Preparation: Clean the tripe, beef intestines, beef lungs, and beef liver, and cut them into pieces of appropriate size for later use. Slice the ginger and cut the green onion into sections for later use. Prepare spices such as star anise, peppercorns, cinnamon, bay leaves, and dried chili peppers for later use. To prepare the secret sauce, pour the light soy sauce, dark soy sauce, cooking wine, salt and sugar into the seasoning bowl in proportion, stir well and set aside. Pour the cornstarch into a small bowl and set aside.
Production process: Add an appropriate amount of water to the pot, put in the cut offal, boil over high heat and skim off the foam, remove the offal and drain the water for later use. Add an appropriate amount of cooking oil to the wok, heat it and add the ginger slices, green onions and prepared spices, and stir-fry until fragrant. Add an appropriate amount of water, add the blanched offal, bring to a boil over high heat, then turn to low heat and simmer for 2-3 hours until the offal becomes crispy. Use chopsticks to insert the offal, if it can be easily inserted, it means that the offal has been stewed. Remove the stewed offal and drain the soup for later use. Add an appropriate amount of cornstarch water to the remaining soup in the pot, stir well with a spatula, and cook until the soup thickens. Pour the thick broth over the stewed beef offal, sprinkle with chopped green onions and enjoy.