Ingredients: 600g beef offal, carrot 1 root, half a potato, several slices of ginger, appropriate amount of chopped chives, appropriate amount of salt, appropriate amount of yellow wine, 2 slices of fragrant leaves, 2 star anise, appropriate amount of pepper and appropriate amount of white pepper.

Clean beef offal and soak it in clear water to remove blood. Put the pot in cold water, boil it, boil it slightly, and blanch it. Pick up beef offal, clean it with hot water and slice it. Put the beef offal into a stew pot, add water, add stew seasoning and appropriate amount of yellow wine. Cover the pot, and simmer on low heat 1 hour. Stew until the beef offal is crisp and rotten. Dice potatoes and carrots. Give a proper amount of beef offal soup. Add the side dishes and continue to stew until the potatoes and carrots are cooked. Sprinkle chopped green onion before turning off the fire and season with white pepper.

2. Authentic practices in beef offal soup.

Ingredients: 300 grams of cooked beef offal, 200 grams of white radish, a little ginger slices and chopped green onion, a little salt and chicken powder, and 30 ml of cooking oil.

Step: Cut the cooked beef offal into pieces. Peel and wash the white radish and cut it into rhombic pieces. Take the oil pan, pour in ginger slices and saute until fragrant. Then inject a proper amount of water, cover and boil. Uncover the lid and pour in white radish and beef offal. Add salt and chicken powder to taste. Cover and simmer 15 minutes. Remove the lid and skim off the foam. Sprinkle with pepper and mix well. Serve in a sand pot and sprinkle with chopped green onion.

3. beef offal soup Ingredients: 200 grams of beef offal, 3 slices of ginger, 3 onions, 6-7 slices of Chinese cabbage, 3 blinds, vermicelli 1 bar, 2 tablespoons of cooking wine, 2 star anise, salt, soy sauce, white pepper, 3 cloves of garlic, fragrant leaves 1 piece, soy sauce, small amount.

Put the beef offal in cold water, add cooking wine and ginger, shallots and blanched water, and take it out for later use. Wash and cut the Chinese cabbage and louver, cut the onion, ginger and garlic into spicy millet, soak the vermicelli in warm water in advance, heat the casserole with hot oil, add the onion, ginger and garlic star anise leaves, stir-fry until fragrant, stir-fry the beef offal, add light soy sauce, stir-fry, add boiling water, and stir-fry.