Fresh beef bones, beef offal (belly, heart, tongue, scalp, etc.), Chili oil and soy sauce150g each, pepper noodles (25g), star anise (4g), monosodium glutamate, pepper and cinnamon (5g) each, refined salt120g, and white wine (50g).

[practice]

1, wash beef bones and beef offal. Crushed beef bones and beef offal are put into the pot, add clear water (based on the degree of flooded beef), boil with high fire, and constantly skim off the floating foam. When the beef offal is white and red, decant the soup, put the beef bones and beef offal into the pot, pour the old brine, and put the spice bag (wrap the pepper, cinnamon and star anise with cloth), white wine and refined salt, and then add 400 clear water.

2. Add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a flavor juice.

3. Cut the dried beef offal into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.2 cm, mix them together and pour in the soup.

[Features]

Fine production, beautiful color, tender and delicious, spicy and fragrant, very palatable.

Key:? Beef bones and offal must be washed repeatedly to remove odor.