The secret of fragrance and delicacy lies in the bottom of the pot. Boil the bottom of the pot with fennel, pepper, star anise, cinnamon, dried tangerine peel, ginger, cardamom and other materials, and then cut the beef offal into strips. This is for the convenience of eating. Guangdong beef offal is rich in flavor, mellow and delicious, smooth and soft, and has a strong taste, which is deeply loved by everyone. Moreover, from the beginning, it was matched with radish, which existed and continued its legend and became the most important symbol of Lingnan food culture. Beef offal is mainly made of beef heart, beef lung, beef liver, beef tripe and beef intestines. Remind everyone not to cut it too finely, because beef offal will become thinner when it meets hot water. Can be adjusted according to personal needs, and then add soy sauce to make a pot of brine.
After the beef offal is blanched in cold water, continue to heat it on high fire 15 minutes. After taking it out, it will be cleaned and soaked for 1 hour to remove the fishy smell. 9. Put the soaked beef offal into the spice water and boil it on low heat 1 hour. After it is cooked, you can put it on a plate. Beef offal soup is not all boiled beef offal. Buy a pair of beef bones (the size depends on the weight of beef offal), cook them first, then skim off the turbid oil and serve them with Chili sauce or sweet sauce. In order not to waste the soup base, rice flour can be added. A bowl of authentic radish beef offal is baked.
Beef offal soup has the good taste of beef offal, which is delicious. In fact, the key to good taste is not how much spices are used, but the collocation of spices and ingredients and the pre-treatment of ingredients. It is very important to grasp the heat, and the key to determine the taste is the heat. Never tired. Beef offal soup in Beijing cuisine is a formula for nourishing the body and preventing colds.