Ingredients: tripe, liver, lung, intestine, heart and louver.

Production: Wash and chop beef offal, marinate with oil, salt, soy sauce, oyster sauce, monosodium glutamate, pepper and other seasonings, and add pepper, star anise, spiced powder and so on. Cook slowly with radish. With Chili sauce.

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When making beef offal, "thirteen spices" should be the main brine spice. Include fennel, pepper, star anise, cinnamon, dried tangerine peel, galangal, cardamom and the like. Beef mixed with tripe (one cow can eat four tripes together, but honeycomb tripe is the best), tripe, tripe, tripe, tripe and tripe.

In fact, the production of beef offal is very simple, but it should be noted that the cleaning must be thorough and the heat must be sufficient (different beef offal have different heat requirements, so the cooking order is different. )

1, soup base of beef offal: mainly: star anise, tsaoko, dried tangerine peel, cinnamon, dried pepper, cumin grains, pepper noodles, radish, refined salt, soy sauce, sugar, white wine and monosodium glutamate.

2, the practice of beef offal is very simple, its main raw materials are beef, tripe, large intestine, beef lung, beef heart, beef louver, beef lung and so on.

Steps: First, wash the main raw materials (beef, tripe, large intestine, beef lung, beef heart, tripe, beef lung, etc.). ) and radish, put the cut raw materials into boiling water, skim off the floating foam until the meat turns white and red, filter out the soup, add water, add radish and pot bottom soup (star anise, tsaoko, orange peel, etc. ) wrapped in gauze. Cook on high fire for about 30 minutes (pressure cooker 15 minutes), then continue to cook on low fire10.5 hours (pressure cooker for half an hour) until beef and beef offal are crisp but not rotten, and then add refined salt, soy sauce, white sugar, white wine and monosodium glutamate.

Fresh beef bones, beef offal (belly, heart, tongue, scalp, etc. ), Chili oil, soy sauce150g each, pepper noodles 25g, star anise 4g, monosodium glutamate 5g, pepper 5g, cinnamon 5g, refined salt120g, and white wine 50g.

[practice]

1. Wash beef bones and offal. Put the crushed beef bones and beef offal into a pot, add clear water (depending on the degree of submerged beef), boil over high fire, and skim off the floating foam continuously. When the beef offal is white and red, pour out the soup, put the beef bones and beef offal into the pot, pour in the old brine, add the spice bag (wrapped with cloth with pepper, cinnamon and star anise), white wine and refined salt, and then add 400 clear water.

2. Add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make flavor juice.

3. Cut the beef offal into pieces 4 cm long, 2 cm wide and 0.2 cm thick, mix them together and pour them into the soup.