Beef offal pot practice:

Ingredients: one catty of beef offal (beef brisket, tripe and beef tendon), one catty of white radish,

Seasoning: leek, star anise, fragrant leaves, cinnamon, ginger and garlic.

Exercise:

1. beef offal: cut into squares, blocks or strips, and the size should be 1/3- 1/4 of a person's mouth. After cutting, put it in a dish, rinse it twice with cold water, and then soak it in clear water.

2. white radish: wash and cut into pieces, the size can be slightly larger than above. Be careful not to peel the radish.

Star anise, fragrant leaves and cinnamon: Wash and put in a small bowl.

3. Onion, ginger and garlic: Peel, wash and put in a small bowl. Be careful not to skin Jiang Ye. The shallots are tied in knots to prevent them from scattering when stewing.

4. Put the radish into the casserole, put 2/3 water in the casserole, and start to cook on high fire. Empty the water in the beef offal tray, put star anise, fragrant leaves, cinnamon, ginger and garlic on the beef offal, and air until the casserole boils. After the casserole is boiled, remove the lid and continue to cook the radish on high fire. At this time, bring a wok, pour some oil, cook until it is 70% cooked, add beef offal and ingredients, and stir fry. Be careful not to arouse speculation.

5. Add two spoonfuls of soy sauce to color and flavor when frying. Stir-fry for two more times, and then pour it all into the boiling radish soup. Add shallots and simmer. Come back two hours later, uncover the lid and put the salt in.

Thank you!