Quote a story as the name of a dish, create a dish, and write clearly the process of making this dish.

1, husband and wife lung slices:

During the Three Kingdoms period, a couple in Han An (now Nanchong City) opened a small pot-stewed restaurant by the Jialing River, mainly to entertain people coming and going from the ferry. At that time, there were many fishermen, boats and merchant ships in the river, and the surrounding businesses were very prosperous. Zhang Fei, the prefect of Brazil County, often comes here to drink, feeling that the cold dishes here are delicious. He especially praised the couple's craftsmanship and praised the couple's craftsmanship as special. And recommended to the eldest brother Liu Bei, as a royal meal sacrifice, named husband and wife lung tablets.

Founded in Shu Han, it flourished in Tang, Song, Yuan, Ming and Qing Dynasties. After 30 generations of research and improvement, it is now made of more than 40 kinds of Chinese herbal medicines, which has the effect of beauty and health care.

Han An (now Nanchong City, Sichuan Province) is also the hometown of Deng Xiaoping, Zhu De and Luo Ruiqing.

This dish has beef tongue, beef heart, beef belly and beef scalp, and later beef was added, but there has been no beef lungs. Therefore, diners should not think that this "lung slice" is a beef lung slice when tasting. You should know that it is called "lung slice" because there is no "lung slice" in the first place, but it is just a coincidence that causes improper words.

Exercise:

raw material

Fresh beef, beef offal (belly, heart, tongue, scalp, etc. ), 2500g of old brine, chilli oil, crispy peanuts, soy sauce 150g, sesame noodles 100g, 25g of pepper noodles, 4g of star anise, monosodium glutamate, pepper, 5g of cinnamon and 65438+ of refined salt.

working methods

1. Wash beef and internal organs. Cut the beef into chunks weighing about 500g, put them in the pot together with the beef offal, add water (depending on the degree of drowning the beef), bring to a boil with strong fire, skim the floating foam until the meat turns white and red, decant the soup, put the beef and beef offal in the pot, pour in the old bittern, and add the spice bag (wrapped with cloth with pepper, cinnamon and star anise), white wine and refined salt.

2. Boil the marinade with high fire. After about 10 minutes, take a bowl, scoop in 250g of brine, and add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a sauce.

3. Cut the cooled beef and beef offal into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.2 cm, mix them together, pour the marinade and mix well, divide them into several plates, and sprinkle with crispy peanuts and sesame noodles.