Aromatic Sauce Type?
It's like Moutai, this flavor of liquor.
Ha! You're overthinking it, Chef Guo, who would waste such an investment asset for blanching?
As the temperature in the pot increased, more and more froth appeared on the surface of the water. Guo Weidong took a spoon and skimmed off the foam one by one.
Wait until the water in the pot boils, then boil for a few more minutes until all the foam is completely gone.
Then take out all the beef offal from the pot and wash it again with warm water to remove surface impurities and dirt as much as possible.
After handling this, everyone took away the ingredients they needed and started preparing to cook by cutting them up.
"When making a beef offal pot, you can cut the offal randomly, not too small and not into shreds, preferably into chunks, sections, or slices."
While Guo Weidong was cutting the beef lung, Lin Xu also took a kitchen knife and cut the beef intestine into small sections.
