Ingredients: beef offal (beef lung, tripe, sausage, vermicelli and spleen)1500g, soy sauce15g, soy sauce15g, refined salt15g, brown sugar 25g, ginger 35g, and flour paste (or 5g of dried tangerine peel, 0g of cinnamon10g, 0g of licorice10g, 0g of tsaoko10g, 2g of clove and 30g of vegetable oil.

Making:

1. Wash beef offal, put it in a pot, add water, boil it over medium heat, remove blood stains, take it out, and 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, add oil, add batter, minced garlic, ginger (minced) and scallion until fragrant, cook white wine, add 2000 grams of water, then add beef offal and seasoning package, first boil it with high fire, then cook it with medium fire until it is rotten, and about 750 grams of beef offal is ready.

4. Cut the beef offal into pieces with scissors and add the marinade to the bowl. Eat hot enough, or you will lose your characteristics. Chili sauce can be used for seasoning.