Cangzhou Cuisine: This Beef Tripe Soup is Extremely Delicious – Worth the Thousand Yuan Recipe!
#Cangzhou Headlines# Under the influence of this delicious food, we cannot neglect another delicacy – beef tripe soup.
Because this beef tripe soup is complex, heavy in weight, and the dish is affordable, while still delicious, it often becomes a must-order dish at every table. So I spent thousands of yuan to buy the recipe and process, and after trying it, it’s indeed good. Those with good intentions can try it.
Ingredients: Safflower 3g, Star Anise 3g, Ginger 30g, Garlic 5 cloves, Sichuan Pepper 10 pieces, Salt 9g, Flavoring Agent 5g.
Ingredient Processing:
1. Beef Tripe: Find the head of the tripe, straighten the tripe, then rinse the tripe under the tap, after washing it clean, squeeze out the water, and then use vinegar and salt to scrub it, and then soak it for 10 minutes, take 250g of beef tripe cut into segments.
2. Beef Lung: Rinse the trachea head under the tap, fill the lung with water, then squeeze out the water from the lung with your hands, repeat 3 times, you can completely clean the lungs (lungs cannot be cooked for too long, they will shrink as they cook, so cook lightly), take 100g of beef lung cut into slices.
3. Beef Stomach: Use a knife to cut open the stomach, remove the outer oil by hand, clean the inside of the stomach, if there is undigested grass inside, clean it, then use vinegar, salt, and baking soda to repeatedly scrub it like washing clothes, wash it clean, remove the vinegar taste, then blanch it to remove the blood water. Take 100g of beef stomach cut into slices.
4. Beef Heart: Cut open and wash clean, then cut into slices, take 150g.
5. Beef Legs: 1 leg, about 700g, use a blowtorch to burn the outer skin until it turns golden brown, then clean it under running water, cut into small pieces.
6. All the above ingredients are poured into the pot to blanch, and then drained.
7. Place Safflower and Star Anise 3g each, Ginger 15g in a pressure cooker, then add beef legs, beef heart, beef tripe, and water to cover the ingredients, pressure cook for 10 minutes, then release the pressure and take out the beef legs.
Mature Handling: Heat a pot, pour in lard and vegetable oil 20g each, then add 5 cloves of garlic, 10 pieces of Sichuan pepper, and 15g of ginger Sauté until fragrant over low heat. Then pour in 10g of Shaoxing wine, then pour in the cooked beef heart, beef tripe, beef legs, and 2 catties of soup, bring to a boil over high heat, then simmer over low heat for 5 minutes, then continue to boil the soup until it becomes white, then add flavor powder, a little beef lung slice, bring to a boil, and then serve. Garnish with fragrant leaves.
