2, auxiliary ingredients: two star anise, three leaves, five grams of cinnamon, three grams of tangerine peel, a small handful of dried chili peppers, green onions, ginger and garlic in moderation, a white radish.
3, seasonings: a little salt, three grams of oyster sauce, soy sauce three or two drops, five grams of soy sauce, a little rock sugar, three grams of white vinegar, white wine, white wine, moderate
4, the first began to clean the ingredients, ready to beef lungs, beef heart cut into chunks, and then put into the water to soak in the 90 minutes to get rid of the blood (midway through the multiple changes in the water so that soaking out of the effect will be better).
5, and then put the beef intestine and tripe into the container, add salt, white vinegar, raw powder five minutes to rinse (this step can be repeated several times more scratch wash), all pre-cleaned, put into the pot blanching three minutes after fishing (blanching time must be long so that blanching is meaningful, which can remove the fishy flavor).
6, and then after the beef clean, all cut into small pieces (cut slightly uniform, so that out of the pan is more beautiful), rinse again, and then drain the water, ginger cut into diamond-shaped slices, scallions cut into small pieces, garlic cut into small pieces, white radish peeled and cut into small hobnail block spare.
7, hot pan cold oil sliding pan once (this step to prevent the later stir fry sticky bottom), then add a little bit of oil, oil temperature forty percent hot add onion, ginger and garlic sauté, to the nose to smell the aroma and then into the star anise, sesame leaves, cinnamon, cinnamon, dried chili peppers incense, and then into the beef slowly stir-frying over medium heat, sautéed to the spices change color, halfway from the side of the pot to add a little bit of white wine to increase the aroma of the fishy (it is best to use a high degree of white wine, so that the effect of fishy is more pronounced). (it is best to use a high degree of white wine, so that the effect of deodorization is more obvious).
8, and then add the water began to adjust the mouth (the amount of water to soak over the cattle mixed), in turn into the soy sauce, oyster sauce, a little salt, a little rock sugar boiled and turned to simmer for fifty minutes, and then into the pre-cut radish, put into the cattle mixed, simmering on a small fire for another 20 minutes, and then finally a large fire to collect the juice, add a little old pumping color, the soup thick can be dished out of the pot to plate it.