How unique is the traditional Cantonese beef offal pot?

Now I will share with you a tutorial on making delicious beef offal. After cleaning the beef offal, put some ginger slices, angelica and rice wine in the pot to remove the fishy smell. The fishy smell of beef offal is relatively heavy, and the effect of adding some angelica to remove the fishy smell is particularly good. You can also try a perm before washing.

Put beef offal in a pressure cooker, add appropriate amount of water, ginger slices and dried tangerine peel, cover, ventilate, and turn to medium heat 10 to 12 minutes.

Heat oil in the pan, add some ginger, garlic, cinnamon, fragrant leaves and star anise, and continue to stir fry. Pour the chopped beef offal into the pot and stir-fry until it is fragrant. If you can fry for a long time, you must fry the beef offal dry. After the fragrance comes out, pour some rice wine into it to remove the fishy smell and enhance the fragrance. Stir-fry for another minute or so, add a little bean paste and bean paste, stir the red oil evenly, and then start seasoning.

Add some soy sauce, oyster sauce, salt, stir-fry, pour in all the freshly squeezed beef offal soup, and bring to a boil. Put the white radish into the bottom of the casserole, cover it, bring it to a boil over high heat, turn to low heat and cook for about 40 minutes.

The beef offal pot is delicious and affordable, and it is very popular with the public! The above is a tutorial for everyone to share.