The broth is ready. Let's prepare radishes. Peel the radish, cut it into small pieces with a hob, and cook it in the broth for a while until it is soft. This step is to make the radish taste a little clear soup, and at the same time, let the sweetness of radish blend into the clear soup to enrich the taste of the soup base. The cooked radish is fished out for later use, and the broth is used to cook the later beef offal.
You can use semi-finished products for beef offal. If you are a beginner, I don't recommend you to buy fresh beef offal, because it is very troublesome to handle, and it is easy to spoil the whole pot of soup if it is not handled well. Boil a pot of water, add three spoonfuls of salt, a slice of ginger and a slice of dried tangerine peel, and cook for a while first, so that the fragrance of ginger and dried tangerine peel can be released, which will help to remove fishy smell. Then put all the beef offal into the pot, cook it again, and then cook it on low heat for five minutes. After blanching, remove the beef offal and rinse it with cold water all the time to take away the fishy smell and let the ingredients cool down to form a crisp taste.
Then prepare the sauce next. The sauce looks a lot, but it's actually divided into three parts. The first part is fermented bean curd, one piece of white fermented bean curd and two pieces of south milk. Second, wine, carved flowers, Jiujiang double steaming 2: 1. The third part is the secret sauce, using high-quality soy sauce: 80g, pillar sauce: 40g, seafood sauce: 15g, oyster sauce: 40g, south milk: two pieces, white sufu: one piece, aged carved: 30g, spiced powder: 3g, soy sauce: 10g, peanut butter: 25g.
Next, prepare marinated seasonings: star anise: 5g, cinnamon: 3g, clove: 1g, fragrant leaves: 1g, licorice: 7g, Siraitia grosvenorii: 1g, Amomum tsao-ko: 1 (seeded) and so on. Today, these materials are equivalent to five catties of beef offal. You can increase or decrease it according to the actual situation, and you can cook when you are ready.
Put oil in a hot pan and stir-fry ginger, onion and garlic with a small torch. After smelling the fragrance, add the medicinal materials and continue to fry. Next, add the fermented bean curd and stir-fry it evenly with the seasoning. After all the fragrance is released, put the beef offal into the pot, stir-fry the spices and beef offal once, then add the secret sauce and continue to stir-fry until the beef offal is even in color. At this time, add a spoonful of rock sugar and continue to stir fry until the rock sugar melts. Finally, pour the carved flowers and white wine along the edge of the pot and stir fry.
Put the newly cooked broth in, let the broth drown the ingredients, first boil it over high heat, cover it and turn to low heat for 25 minutes. It is suggested to use a pressure cooker to make beef offal, so that the product will be more delicious. Time should be controlled, and the giblets should not be pressed too hard. Turn off the fire in 25 minutes and let the pressure cooker cool naturally, and our beef offal will be ready.
At this time, you can eat beef offal directly, or you can continue to cook a little radish in the soup, because the radish has been cooked once just now, and it is only reheated here.
In the street corner, beef offal is a difficult dish to operate and does not require any cooking skills. Beef offal has a wide range of uses, which can be used as snacks or as meals. Beef offal has been passed down to this day, becoming the favorite street food of Lao Guang, and has also made many legends.