What is the secret recipe of beef offal and Chinese medicinal spices?

If you want to cook beef offal deliciously, you need good ingredients and stewing methods, so that the taste will be better. Basically, the taste of beef offal in every place is different, which is because the medicinal spices used are different. Common medicinal spices used in making beef offal include star anise, cardamom, cinnamon, dried chili peppers, etc., and the proportions of the ingredients are also very particular.

1. The soup base of beef offal: mainly includes: 5 grams each of star anise, cardamom, orange peel, cinnamon, dried chili, cumin seeds, and pepper powder, two pounds of radish, and appropriate amounts of refined salt, dark soy sauce, sugar, white wine, and MSG.

2. The preparation of beef offal is very simple. Its main ingredients are beef, beef tripe, large intestine, beef lung, beef heart, beef tripe, beef lung and so on.

Steps: First wash the main ingredients (beef, tripe, large intestine, beef lungs, beef heart, beef tripe, beef lungs, etc.) and radish, put the cut ingredients into boiling water, and constantly skim off the foam. When the meat turns white and red, filter out the soup, add clean water, add radish and the soup base in a gauze bag (star anise, cardamom, orange peel, cinnamon, dried chili, cumin seeds, pepper powder, dark soy sauce), boil over high heat for about 30 minutes (15 minutes in a pressure cooker), then continue to simmer over low heat for 1.5 hours (half an hour in a pressure cooker), until the beef and offal are crispy but not rotten, then add salt, dark soy sauce, sugar, white wine and MSG.

150 grams each of fresh beef bones, beef offal (tripe, heart, tongue, scalp, etc.), chili oil, soy sauce, 25 grams of pepper powder, 4 grams of star anise, 5 grams each of MSG, pepper, and cinnamon, 125 grams of fine salt, and 50 grams of white wine.

[practice]

1. Wash the beef bones and offal. Crush the beef bones and put them into the pot together with the offal, add water (enough to cover the beef), boil over high heat, and constantly skim off the foam. When the offal turns white and red, drain the soup, leave the beef bones and offal in the pot, pour in the old brine, add the spice bag (wrap the pepper, cinnamon, and star anise with cloth), white wine and salt, and add about 400 grams of water. Boil over high heat for about 30 minutes, then switch to low heat and continue cooking for 1.5 hours, until the offal is crispy but not rotten, remove from the pot and let cool.

2. Add MSG, chili oil, soy sauce and pepper powder to make sauce.

3. Cut the cooled beef offal into 4 cm long, 2 cm wide and 0.2 cm thick slices, mix them together, and pour in the soup.