Dry Pot Chrysanthemum Bull Penis

Dry Pot Chrysanthemum Bull Penis

　　Features: Tender and soft upon entry, with a rich and aromatic flavor.

Ingredients: 500g bull penis, 30g chicken gizzard, 30g duck gizzard. 3g bean paste, 3g cinnamon, 2g star anise, 3g whole dried chili peppers, 3g salt, 2g MSG, 50g salad oil, 5g soy sauce, 3g ginger, 3g garlic cloves, 200g broth.

Method:

1. Wash the bull penis, boil in clean water for 15 minutes, then remove, strip off the urethral tendon, and cut into chrysanthemum-shaped slices. Cut the chicken gizzard and duck gizzard into chrysanthemum-shaped slices as well.

2. Heat some base oil in a wok, add cinnamon, star anise, whole dried chili peppers, garlic cloves, and bean paste, and stir-fry over high heat until fragrant. Add the sliced bull penis, chicken gizzard, and duck gizzard, pour in the broth, and simmer over low heat for 8 minutes until well flavored. Add soy sauce for color, season with salt and MSG, then transfer to a dry pot and serve.