According to a well-known gourmet, beef offal looks simple, but it is not shallow to do. First of all, you have to choose materials. According to different parts of cattle, you can choose beef venetian blinds, beef brisket, etc. It is too complicated to subdivide, please forgive me!
The practice of Hong Kong beef offal:
1. Buy some fresh tripe, lungs, intestines, liver and bones from the morning market, and bring at least five kinds of everything, otherwise it won't be "miscellaneous"! Wash it first, then cook it in cold water until it is half cooked. Take out the whole piece for use, don't cut it into small pieces.
2, and then with seasoning packets, Amomum tsaoko, cinnamon, fragrant leaves and star anise, these must be available. Because the main ingredient is beef offal, a little clove and licorice will be added. These must be soaked in warm water 15-20 minutes, then wrapped in gauze and put into the pot later.
3. When the beef bone soup is cooked, add appropriate amount of onion, ginger slices, garlic cloves, 2 tablespoons of batter and 65,438+0 tablespoons of sorghum wine, add seasoning packets after the fire is boiled, and then simmer for 2 hours.
4. After the broth is boiled, cut the semi-finished beef offal into small pieces (Hong Kong people usually cut it with scissors), pour it into the pot, cook it until it is soft, take it out, and then pour it with special marinade. It is difficult to reduce the temptation because of the fragrant smell.
The key to beef offal soup's delicious food is the making of soup base. The basic broth must be boiled with fresh beef bones, which needs to be simmered slowly for a long time, and then used to cook beef offal, which is very tasty. No matter what kind of occupation, no matter the level, it is difficult to resist its temptation. Eat a bowl when you meet it, and then go home.
In Hong Kong, in addition to traditional shops, the alleys are full of vendors selling beef offal. All kinds of scraps have already been cut and put into the bowl. After the diners sit down, pick a few pieces of internal organs at will, scald them in the soup for a while, and serve them to the guests immediately. It is the object frequented by high-rise white-collar workers.