Thirteen spices: leek, star anise, fragrant leaves, cinnamon, ginger, garlic, brown sugar and oyster sauce. (Appropriate ingredients according to personal taste)
working methods
1, beef offal is cut into squares, blocks or strips, and the size should be 1/3- 1/4 of a person's mouth. After cutting, put it in a dish, rinse it twice with cold water, and then soak it in clear water. Wash the white radish and cut into pieces, the size can be slightly larger than above. Be careful not to peel the radish. Wash beef offal, star anise, fragrant leaves and cinnamon and put them in a small bowl. Onion, ginger and garlic: peeled, washed and put in a small bowl. The shallots are tied in knots to prevent them from scattering when stewing.
2. After finishing the above work, put 1 piece of radish and brown sugar into the casserole, put 2/3 water into the casserole, and start to cook over high heat. Empty the water in the beef offal tray, put star anise, fragrant leaves, cinnamon, ginger and garlic on the beef offal, and air it until it boils in a casserole. After the casserole is boiled, remove the lid and continue to cook the radish on high fire. At this time, bring a wok and pour some salad oil and oyster sauce. When the oil is cooked to 70% maturity, add beef offal and ingredients and stir fry. Be careful not to stir fry too frequently. It is not easy to absorb heat by turning over the internal organs in winter.
3. Add two spoonfuls of soy sauce to taste when frying, stir fry twice, and then pour into the boiled radish soup. Add shallots and simmer. Come back in two hours to uncover the pot and put salt.