Braised beef offal: raw materials: tripe 500g, lung 500g, liver 500g, beef rice rolls 100g, dried tangerine peel 10, ginger 10, half a cup of soy sauce, rose wine 75g, sugar 35g and ginger/kloc-0.

Practice: 1. Add 5 cups of water to the beef lungs in the pot, boil them for 20 minutes on high fire, take them out and wash them with clear water, then remove the water and wash them for later use.

2. Put 600 grams of water into the pot, add tripe (scrape off the black on the surface of tripe), tripe, tripe and rice rolls, boil for 20 minutes, then take it out and wash it with clear water.

3. Add seasoning to the big casserole, then add beef offal and ginger, such as tripe and lung, all of which are cooked and washed, and simmer with low fire until there is a little marinade residue, and then serve.

Features: delicious, tender and rich in nutrition.