Ingredients: 100 grams of beef intestines, 100 grams of beef lungs, 100 grams of beef tripe, 80 grams of beef heart

Accessories: two star anise, three bay leaves , five grams of cinnamon bark, three grams of tangerine peel, a small handful of dried chili peppers, an appropriate amount of green onion, ginger and garlic, a white radish

Seasoning: a little salt, three grams of oyster sauce, two or three drops of soy sauce, five grams of light soy sauce, A little rock sugar, three grams of white vinegar, and an appropriate amount of white wine

Steps to Braised Beef Offal

Step 1. First, wash the ingredients, prepare beef lungs and heart, cut them into large pieces, and then add them Soak in clean water for 90 minutes to remove the blood (change the water several times during the process, so the soaking effect will be better)

Step 2. Then put the beef intestines and tripe into the container, add salt, white vinegar, Mix the cornstarch for five minutes and rinse thoroughly (this step can be repeated several times). After all the preliminary cleaning is done, put it into the pot and blanch it for three minutes and then take it out (the blanch time must be long so that the blanch water can be effective) Meaning, this can remove the fishy smell)

Step 3. After cleaning the beef offal, cut it all into small pieces (cut it slightly evenly so that it looks better when it comes out of the pot), rinse it again, and then drain it. Dry the water, cut the ginger into diamond-shaped slices, cut the green onion into small pieces, cut the garlic into small pieces, peel the white radish and cut it into small hob pieces for later use

Step 4: Heat the pan and slide it with cold oil (this (Step one to prevent sticking to the bottom during later stir-frying), then add a little base oil, heat the oil to 40% heat, add onion, ginger, and garlic and stir-fry until the nose smells the aroma, then add star anise, bay leaves, cinnamon, tangerine peel, and dried chili until fragrant , then add the beef offal and stir-fry slowly over medium heat until the spices change color. Add a little white wine from the side of the pot to remove the fishy smell and increase the aroma (it is best to use high-quality white wine, so the effect of removing the fishy smell is more obvious)

Step 5. Then add water to adjust the taste (the amount of water should be enough to soak the beef offal). Add soy sauce, oyster sauce, a little salt, and a little rock sugar. Bring to a boil, then turn to low heat and simmer for fifty minutes, then add the pre-cut pieces. Put the radish into the beef offal, simmer over low heat for another 20 minutes, and finally reduce the juice over high heat. Add a little dark soy sauce to adjust the color. When the soup becomes thick, take it out of the pot and put it on the plate