There are two flavors of beef offal, clear soup and sauce flavor, which originated in Hong Kong. Beef brisket, beef intestines, tripe, beef tendon and beef heart are the main raw materials, and they are also popular snacks in Hong Kong and Guangdong. The key to a delicious pot of beef offal is to cut the beef offal into large pieces and dip the sauce in salt water. This method is the most commonly used cooking method in Guangdong and Hong Kong, and it is also the best.

Star anise 100g, cinnamon 100g, angelica dahurica 80g, geranium 20g, gardenia 20g, fennel 60g, nutmeg 50g, clove 25g, tsaoko 60g, ginkgo 60g, tsaoko 50g, licorice 20g, Amomum villosum 50g and red pepper 0.5kg. Intestinal belly. Beef intestines and tripe. Put tripe and tripe into a pot, add 15kg water, and cook until the water boils 10 minute, then add tripe.

There are many kinds of star anise, salt, onion, ginger, cardamom, fennel, fragrant leaves, pepper, chicken essence and beef offal, such as tripe, intestine, lung, heart, liver, tongue and beef tendon, which look like ordinary things on cattle, but if you simply cook them, they are very delicious dishes. As we all know, beef offal is the general name of beef offal. Beef tendon and tripe have a heavy smell and need to be cleaned repeatedly. First, rinse the beef offal with clear water for several times to remove the blood inside, then rinse the friction with baking soda repeatedly, scrape off the oil film on the beef intestines, and wash and blanch all the beef offal (it can be taken out after boiling in cold water).