中英对照食谱 Chinese-English recipes （1）：

牛肚火锅 Traditional Sichuan Dishes : Beef Tripe Hot Pot


火锅，四川传统名菜。以重庆最为著名。以牛毛肚为主料，配以牛肝、牛腰、黄牛背柳肉等其他各类菜品，由食者自涮自食。特点是味重麻辣，汤浓而鲜，四季皆宜。

火锅在中国历史悠久，四川重庆毛肚火锅起源较早，至清代中期，已盛行于市。

原料： 牛毛肚250克、牛肝100克、牛腰100克、黄牛背柳肉150克、牛脊髓100克、时菜、牛油300克、豆瓣末、姜末、辣椒、花椒、料酒、豆豉末、醪糟汁、精盐、葱、蒜、牛肉汤1.25千克。

Ingredients:

beef tripe 250g, beef liver 100g, beef kidney 100g, beef fillet, beef spinal cord 100g, vegetable in season, butter 300g, minced broad bean, minced ginger, chili, Szenchuan peppercorn, millet wine, minced fermented soya bean, fermented glutinous wine sauce, salt, spring onion, garlic, beef soup 1.25kg.

制作方法 ：

1. 洗净牛肚、牛肝、牛腰、黄牛背 柳肉，切薄片。
2. 葱、蒜、时菜洗净，切好。
3. 下牛油烧热，放入豆瓣末炒酥，加入姜末、辣椒、花椒炒香。
4. 加入牛肉汤烧沸，放入料酒，豆豉末、醪糟汁，烧沸出味，成为火锅卤汁。
5. 火锅卤汁烧沸上桌，荤素原料随吃随烫。

Procedures:

1. Wash beef tripe, liver, kidney and fillet, cut them into thin slices.
2. Wash and cut spring onion, garlic and vegetable in season.
3. Heat butter to saute minced broad bean, put in minced ginger, chili, Szenchuan peppercorn, stir-fry until fragrant.
4. Pour in beef soup and bring to a boil, put in millet wine, minced fermented soya bean, fermented glutinous wine sauce, salt, boil it to be hot pot soup.
5. Put the hot pot on the dining table, and boil meat and vegetable.

By Wendy 09/06/2007