[Materials]

150 grams each of fresh beef bones, beef offal (tripe, heart, tongue, scalp, etc.), chili oil, soy sauce, 25 grams of pepper noodles, and 4 grams of star anise , 5 grams each of MSG, Sichuan peppercorns, and cinnamon, 125 grams of refined salt, and 50 grams of white wine.

[Method]

1. Wash the beef bones and offal. Crush the beef bones and put them into the pot together with the beef offal. Add water (just enough to cover the beef), bring to a boil over high heat, and constantly skim off the foam. When you see that the offal is white and red, decant the soup, and remove the beef bones, Still put the beef offal in the pot, pour in the brine, add the spice bag (wrap the peppercorns, cinnamon, and star anise with a cloth), white wine and refined salt, add about 400 grams of water, boil over high heat for about 30 minutes, then use Continue to cook on low heat for 1.5 hours, until the beef offal is crispy but not rotten, take it out and let it cool.

2. Add MSG, chili oil, soy sauce, and pepper noodles to make a sauce.

3. Cut the cooled beef offal into 4 cm long, 2 cm wide, and 0.2 cm thick slices, mix them together, and pour in the soup. Serve.