Bullwhips should be boiled to remove the blood, and when they are cleared in tumbling boiling water, the spongy body expands and sticks out of the pot, with the foam floating and the fishy odor overflowing. Cut it into a seven or eight inch section, the blood in the spongy body bubbles straight out, cook it until the foam turns brown, fish out the bullwhip and wash it with warm water. First wash the testicles, that is the sperm production factory, is a man needs "gold warehouse". Testicular membrane on the epididymis, like intestines, to be dissected and washed out, cut the testicles to see the gold-colored tight granular. Wash the bullwhip first to remove the meat around it, find the black tubules cut in half. Do not use brute force to dissect the bullwhip, cut a slit, tree it up and press it down with a knife. The black tube in the bullwhip is the urethral spongy body, which must be scraped off, or it will smell like urine. Then wash the fat, clear it once with warm water, and you can slice it. Testicle slices should not be too thick or too thin, one centimeter is appropriate, the bullwhip inch long section, fat meat one inch square. First into the vegetable pot clear cooking, fire fierce water rolling, fishy flavor bubbling up. The more the water boils, the stronger the fishy flavor, put cinnamon, star anise, scented leaves, fishy flavor slowly fade, gradually bubbling cinnamon, star anise flavor. Foam first increased, the longer it cooks, the less foam, wafting a meat flavor. Then stewed in a pressure cooker, the bullwhip is not to eat chewy, or to eat the softness of the stew collapsed. Into the pressure cooker, add garlic, lard, radish slices. Radish slices can go to the tartness, non-stick pot, cut appropriately thick, will not be stewed. Twenty minutes later, the bullwhip is stewed, open the lid and add garlic segments, red pepper flakes, soy sauce, sesame oil, monosodium glutamate, salt, etc. can be served.

Bullwhip should be while hot, it is best to add a hot pot. Bullwhip rack on the hot pot in the soup roll. Reach out your chopsticks, it's rather slippery, and put it in a bowl to cool down first. The bullwhip has shriveled up, less than half an inch long, and is divided into two layers, the inner layer is wet, as if it has been inflated by water; the outer layer is dry, like plaster with streaks. Into the mouth, bite down no toughness, soft and easy to bite off. When eating it, I could smell the flavor of beef, but it was faint. I felt the beef whip is very hot, and especially hot teeth. Bite teeth set in the whip, simply can not be pulled out, the heart wants to stop while the teeth in the bite. The fat, however, was loose, and the broth dripped as I bit into it, not very greasy. The testicles had turned a dark yellow color, and the grains stood out, but tasted more delicate, crunchy and soft, not powdery. I desperately eat this meal, drink and talk, but do not want to put down the chopsticks, until I can no longer eat, only very reluctant to put down the chopsticks, staring at the pot of food.