When it comes to Hong Kong-style beef offal, many people are confused: Why is it called Fountain-style beef offal? The beautiful owner of the Fountain Hong Kong-style beef offal stall introduced that Chinese people not only pay attention to the taste of food, but also pay attention to the beauty of appreciation, which is commonly referred to as "color, aroma, taste, shape, and utensils." The special delicacies also focus on new ideas, such as Hong Kong-style beef offal with musical fountain. There is a musical fountain in the middle of the wok where the food is made. The middle of the wok is constantly bubbling. The musical fountain can melt the marinade on the bottom layer. It is delivered to the top floor as it is, making the beef offal soup even more delicious. It’s very delicious because it’s made from real ingredients.
Why is Hong Kong-style beef offal so delicious? Hong Kong-style beef offal has a sweet, salty and spicy "Japanese" flavor. The beef offal soup is fragrant and the stock is fresh. The offal ingredients are purchased fresh every day. The stock must be boiled with beef bones, plus more than 20 kinds of spices. It is cooked for a long time. With the addition of crispy radish and super spicy sauces, the various flavors are perfectly blended. Each customer can also add soup powder or vegetables and fruits according to personal needs. You can taste all kinds of delicacies from the mountains and seas in one pot, and you can have a good meal with wine. You are full and can enjoy the delicious and addictive special snacks.
The preparation of Hong Kong-style beef offal The preparation of beef offal is not so complicated and profound, otherwise it would not exist mainly in street shops and pushcart stalls. The key to making it delicious depends on ① good color and aroma; ② clean and hygienic; ③ more adjustments. If you can do these things, most of them will be able to stew very good beef offal. There is no way to unify the taste issue, and it is impossible for everyone to have the same taste preference. Let’s talk about materials first. Although beef offal soup is just water, the price is generally not cheap. Mixed offal beef heart, intestines, tripe, etc. are about 20 yuan per pound. For offal such as tripe, it is not cheap. Much more expensive. So don’t underestimate the cost of a bowl of beef heart, pork liver, beef tripe, beef intestines, beef tendons, beef lungs and the like.
A large part of the mellow and unique aroma of beef offal soup comes from the mixture of these various cattle foods. If the merchants are "sloppy" in the raw materials and add too many beef lungs and the like, Of course, this taste is not right for cost-effective items, so having good color, fragrance and taste is a prerequisite. The second step is to clean and remove the odor of beef offal soup. You need to buy the beef offal soup thoroughly, soak it, wash it by hand, clean it, and then pour it with water. Try to get the heart, liver, velum, intestines, tendons, belly, etc. as complete as possible, so that it is suitable The cooked taste will be more mellow; add a little dark soy sauce, appropriate light soy sauce, salt, and sugar to the beef offal soup and marinate it for about 1 hour, and then put the marinated beef offal soup into Put it into a stew pot, add beef bone broth or water and cook; wash the highly recommended spices such as amomum villosum and cinnamon cinnamon in cold water for a few minutes, then wrap them with gauze and put them into the stew pot. Remember to add pork rib sauce to the condiments. Other condiments basically all depend on your own taste. After the high heat boils, turn to low heat and simmer for about 40 minutes to an hour. Open the lid and put in the radish cubes. Bring to a boil again and simmer. Simmer until the radish is cooked and flavorful, and it's basically done.