Beef Offal Soup Recipe Training Materials - A Valuable Recipe Worth Preserving
Our most famous local snack in Cangzhou is undoubtedly lamb offal soup. It is exquisitely flavorful and fragrant, making you want to take another bite after just one. Under the influence of this delicious food, we cannot ignore another delicacy – beef offal soup. Because beef offal soup is easy to make, with generous portions, and affordable, yet still delicious, it's a must-order dish at every table. So I spent thousands of dollars selling the recipe and process. After trying it myself, those with a good idea can give it a try.
Seasoning: 3g Sichuan Peppercorns, 3g Star Anise, 30g Ginger, 5 cloves Garlic, 10 Sichuan Peppercorns, 9g Salt, 5g MSG.
Ingredient Processing:
1. Beef Intestines Find the head of the intestine, straighten it, then rinse the intestine, and flush it with water facing the faucet, after washing clean squeeze out the water, use rice vinegar and salt to scrub, then soak for 10 minutes, take 250g of beef intestine cut into segments.
2. Beef Lung Flush the trachea facing the faucet, fill the lung with water, squeeze the water out of the lung with your hand, repeat this 3 times to completely clean the lung (the lung cannot be cooked for too long, it will shrink as it cooks, so it's better to cook it quickly), take 100g of beef lung slice it.
3. Beef Stomach Use a knife to cut it open, separate the inside oil, the stomach may have undigested grass, clean it, use rice vinegar, salt, and baking soda to scrub repeatedly, wash clean with water, remove the vinegar flavor, then blanch it, remove the blood water. Take 100g of beef stomach slice it.
4. Beef Heart Break it open, wash it clean, then slice it and take 150g.
5. Beef Foot 1 piece, about 700g, use a blowtorch to burn the surface yellow, then clean it under running water, cut into small pieces.
6. All the above products are poured into a pot separately to blanch, then drain.
7. Put 3g Sichuan Peppercorns and 3g Star Anise into a pressure cooker, add 15g Ginger, then add beef foot, beef heart, beef intestine, beef stomach. Add water to cover the ingredients, steam for 10 minutes, release the pressure, drain the beef intestine, heart, and stomach, then steam for 2 minutes, take out the beef foot.
Final Processing: Heat a pot over high heat, pour in 20g of lard and 20g of vegetable oil, then add 5 cloves of Garlic, 10 Sichuan Peppercorns, and 15g of Ginger, sauté until fragrant. Then pour in 10g of Shaoxing wine, then pour in the cooked beef heart, beef intestine, beef stomach, and beef foot, bring to a boil, then simmer over low heat for 5 minutes, then boil vigorously to evaporate the soup, finally add MSG, fine salt, and a small piece of beef lung, bring to a boil, and serve.
