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Beef offal (beef lungs, tripe, intestines, vermicelli and spleen) (1500g)

Illicium verum (10g)

Cinnamon bark (10g)

Licorice (10g)

Amomum tsaoko (10g)

Clove (10g)

Salt 25 grams

Liquor10g

Onion 10g

Soy sauce 15g

Soy sauce 15g

30g of flour drum sauce (or column sauce).

Chenpi 5g

Vegetable oil 30g

Garlic 10g

Methods/steps

1/5

1. Wash beef offal, put it in a pot, add water, boil it over medium heat, remove blood stains and take it out.

Then wash it with clear water.

2/5

2. Wrap star anise, tangerine peel, cinnamon, licorice, tsaoko and clove in a piece of white cloth and tie them tightly.

3/5

3. Heat a wok with high fire, put oil, add batter, minced garlic, Jiang Mo (minced) and shallots until fragrant.

Boil white wine, put 2000 grams of clear water, then put the beef offal and seasoning bag in, boil it on high fire first, and then switch to medium fire.

Cook until it is rotten, and the beef offal is about 750 grams.

4/5

4. Cut the beef offal into pieces with scissors and add the marinade to the bowl. Eat spicy enough, or you will lose your special taste.

Color. Chili sauce can be used for seasoning.

5/5

After reading the practice of beef offal, do you feel that your favorite food is also full of satisfaction? Seriously, the most important thing is to learn to observe by yourself, because the food you cook is of course more delicious and healthier.

Matters needing attention

Features: smooth and soft, with strong flavor and strong juice, which is the practice of bittern beef offal.