How to Cook Delicious Beef Offal Hotpot with Fermented Rice for a Cozy Chilly Rainy Day

How to prepare Beef Offal Hotpot with Fermented Rice

• 1

  Prepare the beef offal

  Wash the beef offal with clean water, turn it inside out and then eliminate the unpleasant odor and sliminess (if any), wash thoroughly with water several times.

  Then blanch the beef offal, cut into bite-sized pieces, and marinate with 1/2 teaspoon of salt, 1/2 teaspoon of seasoning powder, 1/3 teaspoon of monosodium glutamate, 1 teaspoon of sugar, and 1 tablespoon of fish sauce, then mix well to absorb the spices for about 20 – 30 minutes.

  Tips for preparing beef offal without odor:

  • Rub together with salt and wheat flour, then wash again with clean water. Repeat this process until the beef offal reduces its sliminess.
  • Alternatively, rub with vinegar and lemon using a similar method.
  • Avoid using lime and alum to remove the sliminess and odor of the beef offal, as improper use can be harmful to health.
  • You can blanch the beef offal with smashed lemongrass to eliminate the smell. Alternatively, use 1 tablespoon of vinegar, 1 tablespoon of fish sauce, and smashed ginger, then blanch the beef offal for 5 minutes with similar effectiveness.

  
• 2

  Prepare other ingredients

  Peel the garlic, crush about 7 cloves of garlic and then chop finely. Slice about 2 – 3 chili peppers, then pound them together with coarse salt to make chili salt for dipping the beef intestines.

  Peel the green banana, then slice diagonally about 0.2cm thick, soak in a bowl of cold water to prevent the banana from browning before cooking. Clean the bottom part of the straw mushrooms, then wash them thoroughly. Wash all types of vegetables.

  
• 3

  Cook the hotpot

  Place a non-stick pan on the stove, add a little cooking oil to sauté some minced garlic.

  When the garlic is fragrant and golden, add all the marinated beef intestines and stir-fry for about 5 minutes or until you feel the beef intestines are firm, then take them off the stove.

  Next, take a pot and place it on the stove, sauté the remaining minced garlic, then pour coconut water into the pot. Place the fermented rice in a sieve and put it into the hotpot. You only strain the liquid from the fermented rice, and discard the leftover solids after straining.
  

  Use a ladle to stir the hotpot broth, then season with 1/2 teaspoon of monosodium glutamate, 1/2 teaspoon of seasoning powder, 2 tablespoons of sugar, and stir well with a little fish sauce to suit your taste.
  

  Next, add all the beef intestines (that have been stir-fried) into the hotpot, until you feel the chewiness of the beef intestines meets your preference, then add the straw mushrooms and green banana and stir for about 5 – 10 minutes. Additionally, you can add sliced chili if you want the broth to be slightly spicy.
  

  Finally, pour the hotpot broth into the hotpot and place it on the table with a plate of vegetables and dipping sauce to enjoy.
  

  Note: You should adjust to low heat when stir-frying the beef intestines to allow the seasonings to penetrate deeply and help the intestines become firmer and tastier.

  

  
• 4

  Final Product

  Beef entrails hotpot cooked with fermented rice has the rich and fragrant taste of beef entrails combined with the sour taste of fermented rice, served with rice noodles (or fresh noodles) along with cilantro and dill or chives. It will be even more delicious if you enjoy this hotpot with your loved ones on a chilly day!