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Ingredients: white radish, tripe, large intestine, beef lung, beef small intestine, and beef liver.

Thirteen seasonings: chives, star anise, bay leaves, cinnamon, ginger, garlic, brown sugar, oyster sauce

Method

1. Cut beef offal It can be made into cubes, blocks, or strips, and the size should be 1/3-1/4 of an individual's mouth. After cutting, put it in a plate and rinse it twice with cold water, then soak it in water. Rinse the white radish and cut it into cubes, the same size as above or slightly larger. Be careful not to peel the radish. Rinse beef offal, star anise, bay leaves, and cinnamon and put into a small bowl. Onion, ginger, 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 when stewing;

2. After completing the above work, put 1 piece of radish brown sugar into the casserole, add 2/3 of the water in the casserole, and start boiling over high heat. Pour out the water in the offal plate, put the star anise, bay leaves, cinnamon, ginger and garlic on top of the offal and let it dry 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 cooking pot, pour some salad oil and oyster sauce, and when the oil is cooked until 7, add the beef offal and ingredients and stir-fry. Be careful not to stir-fry too frequently. In the winter, beef offal is not easily absorbed by the heat;

3. When the aroma comes out, add two tablespoons of soy sauce to adjust the color and flavor. The taste is relatively strong. Stir-fry twice more and then pour it all into the boiling radish soup. Add chives, reduce heat to low and simmer. After 2 hours, remove the pot and add salt.