7 grams of Zanthoxylum bungeanum, 3 grams of Illicium verum, 4 grams of clove, 5 pieces of fragrant leaves, 5 grams of licorice, 4 grams of cinnamon and 6 grams of dried tangerine peel were mixed, wrapped with gauze and made into two seasoning packages.

Add seasoning packets, shallots, ginger slices and garlic cloves into 1500ml water, bring to a boil with strong fire, then turn to low heat and cook slowly 1 hour.

Wash beef offal with water and cut into large pieces, then put it in a cold water pot and cook it until it is cooked thoroughly; The radish is cooked separately in another pot, and a handful of rice can be put at the bottom of the pot to remove the fishy smell of radish.

Pour 1/2 beef offal soup into the seasoning soup, add soy sauce, oyster sauce, salt and a little sugar to taste, and add beef offal.

Cook on low heat for half an hour.

Turn off the fire, cover and simmer for half an hour. It's done. Soup can also be used to mix rice noodles.