Mashed beef soup(niu za sui tang )

Method of mashed beef soup:

Raw materials for making mashed beef soup:

1000 grams of water (heart, liver, lung, stomach), 1000 grams of beef head meat, 1000 grams of beef feet, 200 grams of scallions, 2000 grams of beef bones, 10 grams of chili noodles, 4 grams of pepper noodles, 20 grams of refined salt.

The processing steps are as follows:

1. Remove the fascia dirt from the heart, liver, lung and tripe, wash them with salt, vinegar and alkaline water, soak them for half a day, take them out and rinse them for many times to make them free of impurities and fecal smell.

2. Clean the beef head and feet, clean the bones and break them.

3. In a large pot, put in the water, head meat, feet and bones of cattle, add 6 times of water, bring to a boil over high heat, simmer over low heat and skim the foam.

4. After the meat is stewed, remove it, remove the meat from the bone while it is hot, cut it into small pieces, put the bone into the pot and cook it for 6 hours until it becomes a thick soup.

5. Peel the scallions, wash them, chop them into small pieces, mix them with chili flour, pepper flour and salt, put them in each small dish and set them aside.

6. When eating, first cut the minced meat into pieces, put it into a bowl, and then pour on the hot soup, according to the number

Characteristics of niuza broken soup:

The taste is delicious, the mash is rotten and soft, and the soup is rich and beautiful.

Mashed beef soup

Niuza broken soup is a delicious dish, which belongs to Korean cuisine. The main ingredients are niushui (heart, liver, lung, stomach), niutourou, Niujiao. The dish is delicious, with a soft and rich soup.

History of dishes

It is said that when King Shizong was farming the farmland, it suddenly rained heavily. He couldn't move a step and was very hungry. In order to satisfy his hunger, he killed a cow. After cooking the beef, he only put green onions in it and drank it with salt. From then on, this soup was called cattle miscellaneous soup. With beef, cartilage, cavity bone soup, cut into pieces of meat, onion, pepper, salt flavor. Because put a lot of bone soup, color gray.

Ingredients needed

1000g of cow water (heart, liver, lung and belly), 1000g of beef head meat, 1000g of beef feet, 200g of scallion, 2000g of beef bones, 10g of chili noodles, 4G of pepper noodles and 20g of refined salt

Production method

1. Remove the fascia dirt from the heart, liver, lung and tripe of cattle, wash them with salt, vinegar and alkaline water, soak them for half a day, remove them and wash them for many times to make them free of impurities and fecal smell. 2. Remove the hair from the head and foot of cattle, wash and break the bones 3. In a large cooking pot, add water, beef head, beef feet, and beef bones, add 6 times of water, bring to a boil over high heat, then simmer over low heat, skim the foam. 4. After the meat is simmered, remove the foam, cut the meat from the bones while it is hot, and put the bones in the pot for 6 hours until it is thick soup 5. Peel the scallion, wash it, chop it into pieces, mix it with hot pepper noodles, pepper noodles and salt, and put it in each small dish for use. 6. When eating, first chop the minced meat, put it into a bowl, and then pour it with hot soup. Add various seasonings according to your taste

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Chinese PinYin : Niu Za Sui Tang