Hot-Day Beef Tallow Hot Pot! 8-Second Beef Tripe Is Crispy and Fragrant

※Click "cc" on the lower right menu to choose English language. The hotter the weather gets, the more I crave a spicy, numbing, and aromatic beef tallow hot pot. Dad brought back fresh beef tripe, beef tallow, and beef. The tripe had to be opened up little by little, rinsed, and scraped clean. It took two hours to finish cleaning it. The beef tallow was cut and rendered fresh, then slowly fried with ciba chili paste, Sichuan peppercorns, spices, doubanjiang, and Chinese liquor to make a pot of hot pot base. The next day, I sliced the beef tripe into layered tripe, and marinated the beef slices and spicy pork slices. As soon as the hot pot base went into the pot, the aroma came out. The tripe only needed eight seconds in the broth, and it tasted crisp and tender. The beef and potatoes also soaked up the red broth and became very flavorful. Hello, everyone! I am A-Xia! This is the official channel of A-Xia Overseas. On my channel, I will take you on a journey through various small towns in Yunnan, discovering the most delicious culinary treasures. Whether it's traditional Yunnan cuisine or street food hidden in alleyways, I will share them with you, allowing you to savor authentic flavors. If you, like me, love food and enjoy exploring new tastes, please subscribe to my channel, and let's enjoy a tasty adventure in Yunnan together! 🍲🌮🐶 #cookingchannel #chinesefood #cuisine #叫我阿霞 #dianxixiaoge