The origin of beef omasum rinse in Northeast China

The beef omasum rinse in Northeast China was introduced from behind. The spicy pot invented by Sichuanese was originally a beef omasum hotpot, which was mainly beef omasum rinse, and it was extremely spicy and hemp. Later, it spread to other areas, not beef omasum, and all kinds of materials could be put into the pot, so it was called spicy pot.

materials

main ingredients: beef tripe 25g,

auxiliary materials: beef liver 1g, beef loin 1g, beef spinal cord 1g, fresh vegetables

seasoning: butter 3g, douban, Jiang Mo, pepper, pepper, cooking wine, lobster sauce. Cut off the edge of the belly door, tear off the oil skin at the bottom (the side without belly leaves), connect a large leaf with a small leaf, cut it along the grain, then straighten out each leaf, slice it, and float it with cold water.

2. beef liver, beef loin and beef tenderloin are all cut into large slices. Onion and green garlic seedlings are all cut into 6 cm long segments. Fresh vegetables (lotus white, celery, curly heart white and pea seedlings can be used) are washed with clear water and torn into long pieces.

3. Put the wok on medium heat, add butter and heat it to 6%, add chopped watercress and stir-fry until crisp, add Jiang Mo, pepper and pepper and stir-fry until fragrant, add 1.25kg of beef soup and bring to a boil. Put it in a casserole, put it on high heat, add cooking wine, black beans (chopped) and fermented glutinous rice juice, and bring it to a boil to taste, and skim off the floating foam (do not skim the floating oil).