1. Ingredients: 100g beef tripe, 100g beef lung, 100g beef heart, 100g beef intestine, appropriate amount of coriander, appropriate amount of ginger, appropriate amount of green onion, appropriate amount of bean paste, appropriate amount of salt, appropriate amount of pepper, Appropriate amount of cooking wine and appropriate amount of pepper.

2. Wash the beef offal, intestines, tripe, heart and lungs separately and set aside.

3. Wash the green onions and cut into chopped green onions, wash the coriander and cut into small sections, chop the bean paste into paste with a knife; wash the ginger, cut into pieces and set aside.

4. Add water to the pot and bring to a boil. Add two slices of ginger. Put the beef offal, intestines, tripe, heart and lungs into the boiling water pot to remove the odor. Remove and let cool before using. Cut into slices with knife.

5. Put the wok on the fire, add the oil and heat it until it is 30% hot. Add the bean paste, minced ginger and pepper and stir-fry until fragrant. Add the fresh beef bone soup and add the beef offal and bring to a boil.

6. Pour it into a casserole, cover and simmer for 40 minutes, add pepper and chicken essence to taste, then sprinkle with chopped green onion and coriander segments.