How to Make Beef Tripe Hotpot

Ingredients:

Main ingredients: 250 grams of beef tripe,100 grams of beef liver, 100 grams of beef waist, 150 grams of tenderloin beef from yellow cattle, 100 grams of beef marrow, fresh vegetables, 300 grams of beef fat, Doubanjiang (fermented broad bean and chili paste),Ginger,，minced, Chilies,Sichuan pepper,，Liquor for cooking, Douchi (fermented black beans),Longjing wine juice,，Fine salt. Methods:Clean the tripe by shaking out all impurities, laying it flat on a cutting board, spreading and aligning each layer of tripe neatly. Rinse repeatedly until no black membrane or earthy smell remains, cut off the edge around the hole, peel away the oil skin from the bottom (the side without tripe leaves), and slice into pieces according to layers, then rinse with cold water. Slice beef liver, beef waist, and tenderloin beef from yellow cattle thinly.

Cut spring onions,

green garlicsprouts into thin slices. Spring onions,green garlic sproutscut into 6 cm long segments.Fresh vegetables (selecting white radish, celery, cabbage, or pea shoots) washed clean and torn into strips. Heat a wok on medium heat, add beef fat until it reaches six-tenths hot. Add minced and stir-fry until fragrant, then add ginger chilies Sichuan pepper, followed bybeef broth 1.25 kilograms and bring to boil. Transfer into a clay pot and place on high heat. Add cooking liquor, continue boiling until flavorful and free of foam (do not remove the floating oil), resulting in hot pot sauce. When serving, boil the sauce first before bringing it to the table. Place beef marrow into the clay pot first, then add raw vegetables from separate small plates. Serve with fine salt and beef fat alongside.Ingredients should be cooked as they are eaten, adjusting seasoning according to taste. Accompany each diner with a dish of sesame oil for dipping. Place the ingredients on a stove with high heat, adding cooking wine, minced fermented black beans, and sweet rice wine; bring to a boil and remove any foam.This becomes the sauce for the hotpot. When serving, reheat the hotpot sauce on the table. The beef spine can be placed in the hotpot first when it comes to the table, while other raw vegetables and meats lettuce slices are separately placed in small dishes and served with fine salt and beef fat simultaneously. Mixed ingredients should be cooked as needed, adjusting the flavor with more salt and beef fat if necessary. Each diner should have a dish of sesame oil for dipping.