In fact, the preparation of beef offal is very simple. Its main raw materials are tripe, large intestine, beef lung, etc., and then add juicy radish and simmer it in a large pot. The longer it simmers The more flavorful it is, the beef offal is mixed with the fragrance of radish, and the fragrance is permeated with the meaty flavor of beef offal. Served with the appetizing chili sauce, the hot beef offal melts in your mouth and makes your stomach feel comfortable. The crispy texture is accompanied by the tangy aroma. It is absolutely no problem to eat two or three bowls in one go.

Beef brisket: 8 yuan a pound, bought 5 yuan.

White radish: 1 yuan per catty, I bought 1 yuan for 5 yuan.

Chives: I didn’t ask the price, so I got the 5-cent one.

Star anise, bay leaf, cinnamon bark: 2 yuan a tael, I grabbed some of each and spent 1 yuan.

Ginger and garlic: I have them at home.

Beef brisket: cut into cubes, pieces, or strips, the size should be 1/3-1/4 of a person's mouth. After cutting, put it in a plate and rinse it twice with cold water, then soak it in water.

White radish: Rinse and cut into pieces, the same size as above or slightly larger. Be careful not to peel the radish.

Star anise, bay leaf, cinnamon: Rinse and put into a small bowl.

Onion, ginger and garlic: Peel, wash and put into a small bowl. Be careful not to peel the ginger either. Tie the chives into knots to prevent them from falling apart while stewing.

After completing the above work, put the radish into the casserole, fill 2/3 of the casserole with water, and start cooking over high heat. Pour out the water in the beef brisket plate, place the star anise, bay leaves, cinnamon, ginger and garlic on the beef brisket and let it sit until the casserole comes to a boil. After the casserole comes to a boil, remove the lid and continue cooking the radish over high heat. At this time, bring the frying pan, pour some salad oil, and when the oil is cooked, add the beef brisket and ingredients and stir-fry. Be careful not to stir-fry too frequently. In winter, the brisket will not absorb heat easily if you stir-fry it all the time.

When it becomes fragrant, add two tablespoons of soy sauce for color and flavor. I have a strong taste. Stir-fry twice more and then pour it all into the boiling radish soup. Add chives (add the chili peppers packed with boiled fish the day before yesterday, adjust two at the same time), reduce the heat to low and simmer slowly. After 2 hours, remove the pot and add salt.

The soup base is mainly made of spices such as star anise, pepper, fennel, ginger, cinnamon, and strawberry. Light soy sauce and salt are indispensable. Adding some soybeans can make the beef offal soft and easy to rot (you can omit it if you like it chewy)

Method: Beef offal soup is not necessarily made from beef offal. You need to buy a pair of beef bones (the size depends on the size of the beef). (mixed ingredients), boil the beef bones first, skim off the turbid oil after the flavor comes out, then add the above-mentioned spices (the proportion is secret, I don’t do business but I don’t want others to use this recipe, sorry. But the original All the medicinal materials required for the recipe are here, you can explore them yourself.) Wrap the spices in cloth bags and put them in the pot to prevent the medicinal materials from being mixed into the beef offal.

Simmer the beef bone soup for about ten minutes, add the washed beef offal, simmer over low heat, and pour a little light soy sauce (for coloring only). It's ready to taste. (For home consumption, before cooking) authentic black pepper can be crushed and added to increase the taste. There is no need to do business. Also, adding radish is a good idea and complements each other. However, it is not advisable to put radishes early. To eat at home, put it in after the beef offal is boiled and the flavor is revealed.

There are people on the streets of Guangzhou who add tangerine peel, but I don’t think so. This taste is the worst, completely destroying the sweetness of the beef offal itself. There are also those who add green onions when cooking in order to avoid the smell of beef offal, but this is also a failure. Not to be imitated