How to make Shabu-shabu tripe in Northeast China?

Seasoning:

250g butter 100g vegetable oil

150g Pixian Douban, 50g Yongchuan fermented soybean paste

10g rock sugar 5 grams of Sichuan peppercorns

2 grams of pepper, 30 grams of dried chilies

20 grams of glutinous rice juice, 20 grams of Shaoxing wine

10 grams of ginger, 100 grams of refined salt

10 grams of grass fruit and 10 grams of cinnamon

10 grams of strawberry and 10 grams of white mushroom

250 ??grams of chili noodles and 1500 grams of fresh soup

Production procedures:

1. Make brine. Put the wok on a high fire, add vegetable oil and heat until 6, add the Pixian County bean curd (the buds are thin first) until crispy, quickly add ginger, rice and pepper and stir-fry until fragrant, then immediately add the fresh soup. Then add minced tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili peppers, grass fruits and other condiments. After boiling, remove the foam and serve as brine.

2. Prepare the main ingredients. Cut the tripe into about 4 cm squares. Use clean bamboo skewers to cut the meat into skewers of about 30 to 40 grams.

3. Ironing. Place the brine pot on a high fire to keep it boiling, and scald the tripe with skewered bamboo skewers.

4. Dip food. Place the cooked dishes on a plate with chili powder and fried salt. Dip them in chili pepper and salt according to your own taste before eating. To dip or not to dip is more or less up to you.