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Husband and wife's lung slices become the annual appetizer of the United States

At the end of the Qing Dynasty, there were many hawkers carrying loads and carrying baskets to sell cold lung slices on the streets of Chengdu. This is the earliest prototype of husband and wife lung film. Recently, husband and wife's lung slice was named the best appetizer of the year in the United States. Do you know how to make a real husband and wife's lung slice?

GQ magazine released Brett Martin's latest "American 2017 food ranking". The signature cold dish "husband and wife's lung slice" of pepper twin Sichuan restaurant in Houston topped the list and was selected as the "appetizer of the year" The English name of the dish has been translated into "Mr and Mrs Smith" from the Hollywood film of the same name.

Ingredients: Ingredients: 5 beef hearts, 5 tongue, 500g tripe, 1000g cow head skin, 5kg beef leg meat, 250g peanut kernel, 150g sesame kernel, 50g Douchi, 100g red rot milk, 250g quicklime.

Seasoning: 250g onion, 10g anise, 15g cinnamon, 25g prickly ash, a little salt, 250g salt, 150ml mash juice, 25g pepper, 500ml soy sauce, 10g monosodium glutamate, 50ml red pepper oil and 150g prickly ash.

Operation step 1: wash the blood water of beef, cut it into 250g chunks, marinate it with 100ml of nitrate water (concentration 0.5%), 100g of salt, 50g of pepper powder, 10g of anise and 15g of cinnamon, then put it into a boiling pot and add water (after the meat is submerged), boil it, add a salt and spice bag (containing qiaog of pepper, 10g of anise and 15g of cinnamon), mash juice, red rot milk and onion, and change it to medium heat (keep it safe) Bring the soup to a boil) bring to a boil until the meat is crispy and remove. Add soy sauce, pepper, monosodium glutamate and other seasonings into the marinade.

2. Add 250g quicklime and 500ml clear water to dissolve it into lime water. Wash the faeces of a cow's tripe with clear water, add lime water, knead, knead off the thick skin, and then immerse it in clear water, scrape off the remaining skin with a knife, rinse and soak it with clear water for 20 minutes, then it will become a white shutter, put it into the pot and boil it, and take it out after 15 minutes. Wash the tripe with lime water, scald it in boiling water, tear off the skin film, and then return to the pot and cook it (about 60 minutes) to cool.

3. Peel the cow's head, add it to boiling water, boil for 10 minutes, remove the outer cuticle, put it into the old soup with marinade, boil it with high heat, and simmer it with low heat until it is cooked.

4. Cut the ox heart with a knife, wash the blood with clear water, put it into the brine and cook until it is cooked and rotten.

5. Wash the tongue, boil it in boiling water for a while, scrape off the outer rough skin, put it into the marinade and cook with the heart until cooked.

6. Fry the peanut kernel and sesame kernel respectively, grind them into small grains and powder, put the Douchi and soy sauce into the pot (add a little water), and pour them into the brine. Change the marinated beef, offal and other things into knives, put them into bowls respectively, match with onion yards, drench with marinade, various seasonings, sprinkle with peanuts and sesame seeds and mix well.