Spicy shabu-shabu recipe production process

Whether it is mutton tripe or beef tripe, it is a kind of food that everyone likes, especially the spicy tripe, which people who like it simply can’t put down. Spicy hot pot tripe is actually not very difficult to make. The key is to prepare the broth and ingredients well. If you want to make it yourself at home, you can still make delicious food by understanding the recipe and production process of spicy hot pot tripe. So, what is the process of making the spicy shabu-shabu recipe? Let’s take a look below.

Step 1: Add 130 grams of Dandan brand Pixian bean paste and 50 grams of pickled peppers (red jujube-shaped) into another container and tear the pickled peppers into pieces with your hands. 45 grams of dried Sichuan pepper segments. The dried pepper segments need to be boiled in water for no more than 3 minutes after the water boils, in order to allow the water to penetrate the peppers. 4 grams of cardamom, 4 grams of ginkgo, 2 grams of angelica, 1 gram of bay leaf, 0.5 grams of lithospermum, 5 grams of nutmeg, and 2 grams of cloves. Cut the green onion into large sections, chop the garlic cloves, and cut the ginger into large slices in appropriate amounts.

Step 2 : Mix all the above seasonings together and put them into a 30% hot oil pan and stir-fry. Be sure to use a low heat and don't be in a hurry. Stir-fry until the Sichuan pepper segments change color slightly. It is okay when the Sichuan peppers become a little dry and white. It doesn't have to turn all white, just two or three of them turning white will be enough. 》If the bottom of the pot is sticky, pour in a little fermented glutinous rice juice and it will immediately stop sticking. Pour the fermented glutinous rice juice repeatedly.

How to make the old soup : knock the pork bone sticks and beef bone sticks in the middle, put them into clean water together with the chicken skeleton and simmer over low heat, skim off the floating foam while cooking, and then simmer over low heat. At least 3 hours. Then add 10 grams of Zan Xiang Yuan beef powder, 5 grams of Li Li Xiang seven spice powder, 20 grams of Lee Kum Kee seafood sauce, 10 grams of fine salt, 15 grams of Li Li Xiang stock powder, 10 grams of Knorr chicken powder, and 10 grams of Li Li Xiang Beef Flavor King to every 2500 grams of old soup.

Production method and dosage of pepper oil: 45 grams of green pepper, appropriate amount of salad oil, put the salad oil and pepper into the pot and stir-fry over low heat until the pepper changes color slightly.

Finally, mix the spicy oil, old soup and pepper oil together. After boiling, use a fine net to remove the impurities inside. A pot of spicy and delicious tripe soup is ready. .

Processing process of tripe: It is best to use Australian beef tripe. After buying it, thaw it with cold water first, put it in a pressure cooker and add clean water to cook. After the pressure cooker is steaming, it will be ready for 26 minutes, but do not open the lid first. Wait until the pot cools down naturally before picking up the high-pressure valve, then open the lid, take out the trip, wipe it dry with your hands, lay it flat and put it in the freezer. Take it out when it is half-moving and not frozen. It is easiest to cut at this time. The specifications of tripe are "2 cm wide, 5 cm long, and two tripes thick". When cutting tripe, cut the knife 45 degrees diagonally. Test the knife on a large piece of tripe first. Look at the tripe shreds first. The two-centimeter wide surface must be cut into smooth shreds so that it can be put on the skewer. Then divide the large piece of tripe into 5-cm wide slices and then cut into small slices.