There are two main flavors of beef offal: clear soup and sauce-flavored beef offal, which originated in Hong Kong. Beef brisket, beef intestines, tripe, beef tendon and beef heart are the main raw materials, and they are also the favorite snacks of Hong Kong and Guangdong people. The key to a delicious pot of beef offal is to cut beef offal into large pieces with sauce and marinate it in brine. This method is the most commonly used cooking method in Guangdong and Hong Kong, and it is also the best.

Star anise100g, cinnamon100g, angelica dahurica 80g, fragrant leaves 20g, gardenia 20g, fennel 60g, nutmeg 50g, clove 25g, tsaoko, ginkgo 60g, Amomum tsao-ko 50g, liquorice 20g, Amomum cardamom 50g, clove 25g. Intestinal belly. Beef intestines and tripe. Put the intestines and tripes into the pot, add 15 Jin of water, and cook until the water boils 10 minute, then add the lungs.

There are many kinds of star anise, salt, onion, ginger, nutmeg, fennel, fragrant leaves, pepper, chicken essence and beef offal, such as tripe, intestine, lung, heart, liver, tongue and beef ribs, which look like ordinary things on cattle, but they are very delicious dishes if you make them simply. As we all know, beef offal is the general name of beef offal, and the beef tendon and tripe have a heavy smell, so it needs to be washed repeatedly. First, rinse the beef offal with clear water for several times to wash out the blood inside, then rinse and rub it with baking soda repeatedly, scrape off the oil film on the beef intestines, and wash and blanch all the beef offal (it can be taken out after boiling in cold water).