Ingredients:

2 kg of beef offal (cut into pieces), 1 kg of radish (cut into pieces, too many radishes will take away the flavor of beef offal), 3 pieces of ginger, 3 to 4 star anises, 2 to 3 dried orange peels and 1 spoonful of fennel. (Use gauze to tie fennel, star anise and orange peel.)

Practice:

1. Stir-fry beef offal until the water is dry, and then put it into the pan (start with a strong fire, and use a medium fire when the water is dry, otherwise it will soon be burnt later), clean the pan, put oil in it, stir-fry beef offal and add water, (adding water standard: after adding 1 kg radish, the water surface is below the radish.

2. Put the materials wrapped in gauze into it, and start to cook with strong fire. After boiling, turn it to the minimum fire and simmer slowly. After 3 hours, add radish, turn it back to the strong fire, turn it to the low fire, and wait until the radish is cooked and add enough salt.

3. If the food is served, you can scoop out some of it (including soup), add barbecue juice (which is sold in supermarkets) and a little yellow sugar (no sugar for people with diabetes), and it will be OK to thicken the pot with raw flour after cooking.

The previous method of cooking beef offal seasoning:

Garlic, half of Jiang Mo, and half of Chili powder (depending on how spicy you eat). Burn garlic in oil until it is brown (medium fire), add Jiang Mo, turn down the heat, add Chili powder (the fire is too big to worry that the Chili powder is burnt), saute until fragrant, add soy sauce and salt, and thicken the pot after boiling with water.