I used to eat a lot in winter, but in recent years it has been sold everywhere, regardless of season.

raw material

Beef offal (beef lung, tripe, sausage, sausage and spleen) 1500g, light soy sauce 15.

Grams, soy sauce 15g, refined salt 15g, brown sugar 25g, ginger 35g, flour-drum sauce (or Liehou.

30g of soy sauce, onion 10g, minced garlic 10g, white wine 10g, star anise 10g, 5g of dried tangerine peel and 5g of cinnamon.

Peel 10g, licorice 10g, tsaoko 10g, clove 2g and vegetable oil 30g.

manufacture

1. Wash beef offal, put it in a pot, add water, boil it over medium heat, remove blood stains and take it out.

Then wash it with clear water.

2. Wrap star anise, tangerine peel, cinnamon, licorice, tsaoko and clove in a piece of white cloth and tie them tightly.

3. Heat a wok with high fire, put oil, add batter, minced garlic, Jiang Mo (minced) and shallots until fragrant.

Boil white wine, put 2000 grams of clear water, then put the beef offal and seasoning bag in, boil it on high fire first, and then switch to medium fire.

Cook until it is rotten, and the beef offal is about 750 grams.

4. Cut the beef offal into pieces with scissors and add the marinade to the bowl. Eat spicy enough, or you will lose your special taste.

Color. Chili sauce can be used for seasoning.

trait

Smooth and soft, with strong flavor and strong juice.