贵州牛杂火锅
A bustling Guizhou street food stall serves a bubbling beef offal hot pot, a comforting autumn favorite. Tender beef tripe, liver, and heart simmer in a spicy, sour broth infused with local herbs and chili. Perfect for sharing on a chilly evening.
准备时间 Prep
40 分钟 min
烹饪时间 Cook
90 分钟 min
份量 Serves
4 人份 servings
总时长 Total
130 分钟 min
beef tripe
cleaned and cut into bite-sized pieces
beef liver
sliced thinly
beef heart
sliced thinly
vegetable oil
Guizhou sour soup base
or fermented tomato paste
doubanjiang
fermented chili bean paste
ginger
minced
garlic
minced
star anise
cinnamon stick
dried red chilies
seeded and chopped
Sichuan peppercorns
Shaoxing wine
soy sauce
sugar
beef broth
wood ear mushrooms
soaked and sliced
tofu skin
cut into strips
cilantro
chopped, for garnish
scallions
chopped, for garnish
Clean the beef tripe, liver, and heart thoroughly. Cut tripe into bite-sized pieces, and thinly slice liver and heart. Set aside.
In a large pot, heat vegetable oil over medium heat. Add ginger, garlic, star anise, cinnamon stick, dried chilies, and Sichuan peppercorns. Stir-fry until fragrant, about 1 minute.
Add doubanjiang and Guizhou sour soup base. Cook for another minute until the oil turns red.
Add the beef tripe and stir-fry for 2 minutes. Pour in Shaoxing wine, soy sauce, and sugar. Mix well.
Pour in beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes until tripe is tender.
Add beef liver, heart, wood ear mushrooms, and tofu skin. Simmer for another 15 minutes.
Taste and adjust seasoning. Transfer to a hot pot or serving pot. Garnish with cilantro and scallions. Serve hot with rice or noodles.
Cooking Tips