Stewed beef hotpot
Material Science:
500g beef offal, 1 Chinese cabbage, 200g butter, 70g ginger, 80g scallion, 15g prickly ash, 2tsp spicy Douban, 50g dried chili, 10gg Douchi, 50g wine, 100g rock sugar, 4000g beef broth and 1tsp salt
Methods:
1. Put the beef offal into the pot, add the water that has flooded the surface of the food, boil it at high temperature for 10 minutes, take it out and wash it for standby.
2. Put butter, ginger powder, Zanthoxylum and spicy Douban into the pot and stir fry for 5 minutes at low heat. Add dried chili and lobster sauce and stir fry for 3 minutes at low heat.
3. Add seasoning B, beef offal in method 1, cook at low heat for 2 hours, and finally add shredded cabbage and scallion.