Materials: belly100g, heart100g, lung100g.

Seasoning: 20g Chili powder, 15g salt, 30g bean paste, 20g coriander, 4g chicken essence, 5g pepper, 25g onion, 5g pepper 15g ginger and 40g vegetable oil.

The practice of spicy beef offal soup:

1. Wash beef offal (intestines, stomach, heart and lungs) respectively, put them in a boiling water pot to remove fishy smell, take them out and let them cool, and then cut them into pieces with a knife;

2. Wash coriander and cut it into 1 cm long sections;

3. Chop the bean paste into a paste with a knife;

4. Wash ginger and cut into particle sizes;

5. Set the wok on fire, add vegetable oil to 40% heat, stir-fry bean paste, Jiang Mo and pepper, add fresh beef bone soup, add beef offal and all seasonings to boil, pour into casserole, cover and stew, season with chicken essence, and sprinkle with coriander segments.

Try it quickly and make a spicy beef offal soup that belongs to you.