Marinate beef offal according to the normal procedure, and the pickling color is normal. There is no particularly good way to be too white and too red.

Share a method of curing beef offal:

Step 1: Raw material processing:

Wash fresh beef tongue, large intestine and tripe respectively. Wash the pot, pour in clean water, then put the above raw materials into the pot with cold water, blanch them thoroughly with strong fire, skim off the foam, take them out and wash them, and control the water to dry for later use.

Step 2, the precise configuration of perfume:

Cinnamon 1g, star anise 1g, angelica dahurica 1g, cardamom 1g, geranium 1g and pepper 3g.

Step 3, seasoning product configuration:

50g of beer, Pixian bean paste 10g, 20g of high-alcohol liquor, 5g of Donggu Yipin, 8g of soy sauce, 3g of chicken powder, 3g of refined salt, 20g of garlic 15g, millet pepper and 5g of onion.

Step 4: Pickling: Pour all 500g beef offal into stainless steel gravy, then pour all spices and condiments, pour bone soup, stir the three raw materials evenly, boil with high fire and marinate with low fire for 60 minutes. You can taste it after soaking for a few minutes.