material

Ingredients: white radish, tripe, large intestine, bovine lung, small intestine and liver.

Thirteen spices: leek, star anise, fragrant leaves, cinnamon, ginger, garlic, brown sugar and oyster sauce.

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. Be careful not to skin Jiang Ye. The shallots are tied into knots to avoid 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 fry too much, it is not easy to absorb heat when beef offal is always turned over in winter;

3. Add two spoonfuls of soy sauce to add color and taste when frying. I have a strong taste. Stir-fry for two more times, and then pour it all into the boiling radish soup. Add shallots and simmer. Come back in two hours to uncover the pot and put salt.