Today, I will share with you the practice of radish and beef offal all over the streets. It tastes rich, soft and delicious. First, prepare a dozen kilograms of fresh beef offal, clean it, put it in a cold water pot, add ginger slices and cooking wine to remove the fishy smell, remove the floating foam, cook for 30 minutes with strong fire, then remove the floating foam with clear water, clean all the floating foam and cut it into small pieces.
Next, the broth is usually made of beef bones. Add water to stew the bone soup for an hour, and then put the beef offal in it. Then prepare spices, a little cinnamon, a few fragrant leaves, three tsaoko, five grams of star anise, eight grams of licorice, four grams of clove, five grams of fennel and three grams of pepper. After cleaning, tie it tightly with gauze and throw it in for 30 minutes.
Then prepare the most important sauces, such as pork Hou sauce, soybean sauce, seafood sauce, one tablespoon of south milk soup, sesame and peanut mixed sauce and sand tea sauce, and stir well.
Add onion to the hot oil, fry until cooked, take it out, add ginger slices and garlic, stir-fry in the sauce for a while, quickly pour it into the soup after frying, then add a piece of yellow sugar and stew for two to three hours on medium heat, and it will be basically done when the beef offal is soft and rotten. Add a tablespoon of salt and appropriate amount of oyster sauce, and stir well.
This time stew tastes much more fragrant than the pressure cooker. Eating this must be accompanied by white radish, which is sweet and greasy.
The above is the beef offal tutorial shared with you, and I hope it will help you.