Cantonese people love to eat beef offal. What is the formula of beef offal?

There are two main flavors of beef offal: clear soup and sauce-flavored beef offal, which originated in Hong Kong. Beef brisket, beef intestines, tripe, beef tendon and beef heart are the main raw materials, and they are also the favorite snacks of Hong Kong and Guangdong people. The key to a delicious pot of beef offal is to cut it into large pieces with sauce and then marinate it with salt water. This method is the most commonly used cooking method in Guangdong and Hong Kong, and it is also the best.

Star anise100g, cinnamon100g, angelica dahurica 80g, fragrant leaves 20g, gardenia 20g, fennel 60g, nutmeg 50g, clove 25g, Amomum tsao-ko 60g, ginkgo 60g, Amomum tsao-ko 50g, licorice 20g, Amomum villosum 50g and red pepper 0g. Intestinal belly. Beef intestines and tripe. Put tripe and tripe into a pot, add15kg water, and cook until the water boils10min, then add tripe.

There are many kinds of star anise, salt, onion, ginger, nutmeg, fennel, fragrant leaves, pepper, chicken essence and beef offal, such as tripe, intestines, lungs, heart, liver, tongue and beef ribs. These look like ordinary things on cattle, but if you simply make them, they are very delicious dishes. As we all know, beef offal is the general name of beef offal. Beef tendon and tripe have a heavy smell, so they need to be cleaned repeatedly. First, rinse the beef offal with clear water for several times to remove the blood inside, then rinse and rub it repeatedly with baking soda to scrape off the oil film on the beef intestines, and wash and blanch all the beef offal (you can take it out after boiling in cold water).