Beef offal is a common snack in Guangzhou, and everyone will involuntarily drool when they hear it. Actually, it is not difficult to make Cantonese beef offal. The following are the practices provided by the master of the "Laoxiguan" beef offal store:

First, prepare raw materials.

Raw materials include tripe, liver, lung, intestine, heart, louver and other offal. Cattle bones used for cooking soup; Fennel, pepper, star anise, cinnamon, dried tangerine peel, galangal, cardamom, tsaoko, etc.

Second, visceral treatment.

Thoroughly clean the internal organs to prevent impurities from remaining. Then, cut them into pieces or strips according to personal preference.

Third, pickled beef offal.

Marinate chopped beef offal with oil, salt, oyster sauce, soy sauce, monosodium glutamate, pepper and other seasonings, add pepper, star anise and spiced powder, stir well, and leave for about an hour to allow beef offal to fully absorb the seasonings.

Fourth, make beef offal

Soup mainly emphasizes "fragrance". The practice of authentic beef offal soup base in Laoxiguan is to use thirteen spices as the soup base, namely fennel, pepper, star anise, cinnamon, dried tangerine peel, ginger, cardamom and tsaoko. First, put beef bones and beef offal into the pot, add water and boil, during which you can see floating foam on the water surface. At this time, remove the floating foam until the meat is white and red, filter the soup and add water. At this time, put the above seasoning, broken beef bones and radish into the pot (this is actually the soup base of beef offal), cook for about 30 minutes on high fire, and then continue to cook for an hour and a half on low fire until.