Beef tendon: cut into cubes, blocks or strips, and the specification should be 1/3- 1/4. Cut it, put it in a plate, wash it twice with cold water, and then put it in the bubble.
Radish: Wash and cut into small pieces, which can be slightly larger than above. Be careful not to peel the radish.
Star anise, galangal and star anise: Wash and put in a small dish.
Onion, ginger and garlic: peeled, washed and put in a small dish. Please note that Jiang Ye doesn't have to be peeled. The shallots are knotted to prevent them from separating when stewing.
After the above work is completed, put the basket into the casserole, and put 2/3 water in the casserole. Just start cooking with fire. Empty the water in the beef tendon dish, pile star anise, galangal, star anise, ginger and garlic on the beef tendon, and air until the casserole boils. After the casserole is boiled, remove the cover and cook the radish. At this time, pour some cooking oil with stainless steel pot. When the oil is cooked to 70%, add beef tendon and seasoning and stir fry. Be careful not to fry too much, because it is always tumbling in winter and it is not easy to absorb heat.
Stir-fry until fragrant, and add two spoonfuls of soy sauce to improve the taste. My taste is heavier. Stir-fry a few more times, and then pour them all into the cooked radish soup. Add the shallots (wrap the chilies the day before yesterday, and add two dislikes) and simmer slowly. We'll talk about boiling and adding salt in two hours.
Although there are many condiments needed to make beef offal soup base, it does not mean that it is difficult to make it. If you master certain methods, you will find that many things are actually not difficult. If you study hard, many fast food restaurants are making beef offal noodles, but many of them are not traditional and unsanitary. Therefore, if you want to understand the traditional beef offal noodles, you need to learn to make beef offal soup base with your heart. Then,