Gutian giblet dezuotang

Beef offal soup consists of 50 grams of bovine lung, 50 grams of bovine intestine (large intestine), 50 grams of bovine heart, 50 grams of tripe, 60 grams of coriander onion 100 grams, 30 grams of ginger, 50 grams of garlic (white skin), 5 grams of salt 15 grams, 3 grams of monosodium glutamate, and pepper 1 gram.

Ingredients: 800 grams of cow head meat.

Accessories: 50g of bovine lung, 50g of bovine intestine (large intestine), 50g of bovine heart, 50g of tripe, and 0/00g of coriander.

Seasoning: 60g of green onion, 30g of ginger, 50g of garlic (white skin), 3g of salt 15g, 3g of monosodium glutamate, 5g of pepper 1g, 25g of cooking wine and 5g of vinegar 15g.

manufacturing method

1. Fill the trachea of the cow lung with clear water, rinse it and pour out the dirty liquid in the lung, and repeat it many times until the cow lung turns white. Cut a knife horizontally and vertically on each lung, and go deep into half. Squeeze out the liquid water, rinse it with water, boil it, remove blood foam, wash it, cut it into long squares with a length of 4 cm and a width of 2.5 cm, put it in a pot for a few minutes, and soak it in clear water for later use.

2. Knead the large intestine and tripe evenly with salt, remove the mucus and impurities in tripe oil, and blanch it in a boiling water pot for a few minutes. Scrape the white liquid from the tripe, cut it into 2cm long segments, and then cut it into 3cm long and 2cm wide blocks; Cut open the cow heart, remove the blood stains, put it in a pot for a few minutes, and take out the slices; Unhairing the cow's head, boiling it in boiling water for 10 minute, taking it out, removing the coccyx, sheep's face, tongue and ears, cutting the cow's head into pieces with a length of 5cm and a width of 2.5cm, and slicing the ears and tongue.

3. Put all kinds of beef offal, 20g onion (knotted) and 20g ginger (sliced). In a casserole, add water to boil, remove foam, add yellow wine, cover and stew for 3 hours, remove ginger and onion, add salt, pepper, chopped green onion (40g), Jiang Mo (5g), garlic paste and coriander.