Try my recipe. I am a Hui nationality and specialize in beef and mutton!

Wash the beef offal, liver, lungs, tripe, etc. - put it into the pot - add water until the meat is covered - boil to remove the foam - seasoning: add more onions, ginger and garlic, appropriate amount of pepper and aniseed, soy sauce according to your favorite color, small

A handful of fennel and a little less cloves, cinnamon, and nutmeg.

Add salt and leave a slit in the pot lid. After the aroma comes out, reduce the heat to low.

The seasoning is mainly onion, ginger, garlic and fennel, and there is no need to add wine to remove the smell.

Ginger has the effect of removing fishy smell.

Stew until it is about 70% cooked, then take it out and put it until it is not hot. Slice the beef offal and pour it back into the soup. Let it warm over low heat until it is soft and fragrant.

Cooking depends on your mood. People who are considerate have stronger understanding and are easier to understand and comprehend.

It also depends on who you do it for, haha.

I am not a chef, I just watched my mother make it for us when I was a child. When I grew up, I succeeded as soon as I tried it.

Now that my mother is gone, I cook it for my children.

This is a warm taste and kind memories!

······ Try it a few more times and hope you get delicious food.

In fact, haggis is more delicious, so you might as well try the same method.

Just a reminder, animal offal can only satisfy your cravings once in a while, it’s not advisable to eat too much.

I wish you health and happiness!

There are also two ways to eat it cold. Drain the soup or cook it whole, take it out and let it cool before cutting into shreds or slices. You can also add shredded green onions or coriander segments, add light soy vinegar shabu-shabu seasoning and chili oil and chive flowers and mix well.

Add some white pepper powder instead of spicy oil.

To serve it hot, just put a bowl of chopped and soupy soup into it and add some coriander foam according to your own taste.