1. Beef offal soup base ingredients: \x0d\ Mainly include: star anise, grass fruit, orange peel, cinnamon, dried chili pepper, cumin grains, 5 grams each of pepper noodles, two pounds of radish, refined salt , dark soy sauce, white sugar, white wine, and appropriate amount of MSG. \x0d\2. The preparation of beef offal is very simple. Its main raw materials are beef, tripe, large intestine, beef lung, beef heart, beef louver, beef lung and so on. \x0d\ Steps: First wash the main raw materials (beef, tripe, large intestine, beef lung, beef heart, beef louver, beef lung, etc.) and radish, put the cut raw materials into boiling water, and Keep skimming off the foam until the meat turns white-red. Filter out the soup, add clean water, add radish and pot bottom soup ingredients (star anise, grass fruit, orange peel, cinnamon, dried chili, etc.) packed in gauze bags. cumin grains, pepper noodles, dark soy sauce), boil over high heat for about 30 minutes (15 minutes in a pressure cooker), then switch to low heat and continue to cook for 1.5 hours (half an hour in a pressure cooker) until the beef and beef offal are crispy but not rotten. Just add refined salt, dark soy sauce, sugar, white wine, and MSG. Fresh beef bones, beef offal (tripe, heart, tongue, scalp, etc.), 150 grams each of chili oil, soy sauce, 25 grams of pepper noodles, 4 grams of star anise, 5 grams each of MSG, pepper, and cinnamon, 125 grams of refined salt, 50 grams of white wine . \x0d\Method: \x0d\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, decan away 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 over low heat for 1.5 hours until the beef offal is crispy but not rotten, take it out and let it cool. \x0d\2. Add MSG, chili oil, soy sauce, and pepper noodles to make a sauce. \x0d\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. \x0d\Features:\x0d\Exquisite production, beautiful color, tender texture and fresh taste, spicy and strong aroma, very palatable. \x0d\Key: Beef bones and offal must be washed repeatedly to remove odor. \x0d\In fact, the preparation of beef offal is very simple. Its main raw materials are tripe, large intestine, beef lung, etc., and then add juicy radish and simmer it in a large pot. The longer it is simmered, the more flavorful it will be. The beef offal is mixed with the fragrance of radish, and the fragrance is permeated with the meaty flavor of the beef offal. Served with the appetizing chili sauce, the hot beef offal melts in your mouth and makes your stomach feel comfortable. The crispy texture is accompanied by the tangy aroma. It is absolutely no problem to eat two or three bowls in one go.