Cantonese beef offal raw materials: beef tripe, beef liver, beef lung, beef intestine, beef heart, beef louver and other beef offal. Production: Wash beef offal, chop it into pieces, marinate it with oil, salt, soy sauce, oyster sauce, monosodium glutamate, pepper and other spices, add pepper, star anise, spiced powder, etc., and cook it slowly with radish. Serve with Chili sauce. In the production of beef offal, "thirteen spices" should be the main brine spice. Include fennel, pepper, star anise, cinnamon, dried tangerine peel, galangal, cardamom and the like. In fact, it is very simple to make beef offal such as tripe (beef offal can be eaten with four bellies, but honeycomb tripe is the best), beef brisket, beef intestines, beef hengli and beef lungs, but it is necessary to pay attention to thorough cleaning and sufficient heat (different requirements for heat of beef offal are also different, so the order of cooking is different. ) 1. The soup base of beef offal: mainly include: star anise, tsaoko, orange peel, cinnamon, dried pepper, cumin grains, pepper noodles, two kilograms of radish, 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: firstly, 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 continuously until the meat turns white and red, filter off the soup, add clean water, add radish and pot bottom soup (star anise, tsaoko, orange peel, etc.) packed with gauze. Boil with high fire for about 3 minutes (pressure cooker for 15 minutes), then continue to cook with low fire for 1.5 hours (pressure cooker for half an hour), and cook until beef and beef offal are crisp but not rotten, and add refined salt, soy sauce, sugar, white wine and monosodium glutamate. Fresh beef bones, beef offal (belly, heart, tongue, scalp, etc.), Chili oil, soy sauce, 25 grams of pepper noodles, 4 grams of star anise, 5 grams of monosodium glutamate, pepper and cinnamon, 125 grams of refined salt and 5 grams of white wine. [Practice] 1. Wash beef bones and beef offal. Crushed beef bones and beef offal are put into the pot, add clear water (based on the degree of flooded beef), boil with high fire, and constantly skim off the floating foam. When the beef offal is white and red, decant the soup, put the beef bones and beef offal into the pot, pour the old brine, and put the spice bag (wrap the pepper, cinnamon and star anise with cloth), white wine and refined salt, and then add 4 clear water. 2. Add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a flavor juice. 3. Cut the dried beef offal into pieces with a length of 4 cm, a width of 2 cm and a thickness of .2 cm, mix them together and pour in the soup. [Features] Fine production, beautiful color, tender and delicious, spicy and fragrant, very palatable. Key: beef bones and offal must be washed repeatedly to remove odor. The beef offal hot pot is named because it mainly washes beef offal. Popular in counties of Sichuan. The way to eat it is to light a hot dish and dip it in the dish. It is characterized by spicy and delicious flavor, soft and glutinous beef offal, no fishy smell, low-grade pot, and is suitable for the public. Its prospects are suitable for different regions. The taste type is spicy. The method is as follows: [raw material/seasoning] Material A: 1 kg of beef offal, 1 kg of onion, 1 kg of green pepper, 1 kg of carrot and nettle; Material B: 1 kg of chafing dish (meatballs, sliced meat and vegetables are optional). Seasoning for shallots: 1 packet of salt, 1 tsp of soy sauce, 1 tsp of sliced garlic, 3 slices of sesame oil, 1 tsp of white pepper, 1 tsp of rice wine, 1 cup of broth, 6 cups of chili sauce, 1 tsp of spicy bean paste, 1 tsp of sugar, 1/2 tsp [production process] (1) Chop beef offal into small pieces with hot water, onion and green pepper. (2) Pour the broth into the pot, add its seasoning and boil it, then add the material A to boil it. (3) Add other hot pot ingredients to cook, mix the ingredients evenly, and serve after dipping in the sauce.