What ingredients are used to make beef intestinal acid, and how to match the hot and sour sauce of b

It's the same as washing pig intestines, make the pot red, don't put oil off the beef intestines and get out of the water, and fry the intestine water. Intestinal water is not wanted. Make it two more times, then wash the pot, sour and spicy with the ingredients you like. It's time to start frying.

Summary. Hello, I'm Xinghai, I'm happy to answer your questions. The chutney sauce of beef intestine sour should be green peppers, millet peppers, garlic, garlic leaves, and sour radish.

The specific method is as follows: Prepare materials: fat sausage, 200 grams, green pepper, millet pepper, garlic, garlic leaves, sour radish, light soy sauce, dark soy sauce, cooking wine, water.

1. Prepare all the materials; Leave the boiled pork intestine to cool, remove and drain.

Hello, I'm Xinghai, I'm happy to answer your questions. The chutney sauce of beef intestine sour should be green pepper, millet first pepper, garlic, garlic leaves, and sour radish. The specific method is as follows:

Ingredients: fat sausage, 200 grams, green pepper, millet pepper, garlic, garlic leaves, sour radish, light soy sauce, dark soy sauce, cooking wine, water. 1. Prepare all the materials; Imitation celery is accompanied by the boiled pork intestine to cool, remove and drain the water.

2. Peppers, garlic, fat sausages, and sour radish, all cut into sections.

3. Pour the fat intestines into the pot and stir-fry them dry.

4. Pour an appropriate amount of cooking wine to remove the flavor, and fry until the surface is slightly browned and oily.

Fifth, there is a lot of oil in the fat intestine itself, and there will be foamy oil after heating, so there is no need to add too much oil.

6. Add garlic and green and red peppers, stir-fry over high heat for a while.

7. Add light soy sauce and dark soy sauce and stir-fry.

8. Add the sour radish and continue to stir-fry.

9. Finally, add garlic leaves, pour an appropriate amount of water, and stir-fry a few times over high heat to get out of the pot.

Beef intestinal acid is the most distinctive famous snack in Qizhou City, Hezhou City, originating from the Guild Town of Hezhou City, and the stalls are mainly distributed in the streets and alleys of Tanye in Hezhou City, Guangxi, in the 2013 Hezhou City Special Food Selection Activity, Wu Yuyu made the Guild Beef Intestinal Acid won the honor of "Hezhou Top Ten Gold Medal Snacks".

Honor: In the 2013 Hezhou Special Food Selection Activity, the guild beef intestinal acid made by Wu Yuyu won the honor of "Hezhou Top Ten Gold Medal Snacks".

Beef intestinal acid is known to everyone in Hezhou, and its unique taste of sour, spicy, sweet and salty makes many citizens forget to return. How to make his ox intestinal acid stand out among many competitors used to be a problem that Wu Yuyu painstakingly studied. "First of all, I carefully select the ingredients to ensure that the beef intestines themselves are not fishy and smelly, rather than relying on other condiments to cover up.

Eating beef intestinal acid is inevitably indispensable sauce, Wu Yuyu said that the sauce he made is his own secret and unique sauce. "I tried and matched all the available spices and ingredients many times, and finally succeeded in making a sauce that was different, and that was the key to my victory. ”

Beef intestinal acid is also considered a kind of offal, but it is very different from ordinary offal. After cooking, the general beef offal is soaked in a light bone broth, and when eaten, it is drizzled with various sauces, and the bowl containing the sauce is placed on the side of the pot separately. The beef intestinal acid is different, its sauce bowl is soaked in the pot with the beef offal skewers, and the stove is under the pot, so as to ensure that the beef offal and sauce we eat are at the same temperature, with a warm and human touch.