What is the recipe for beef offal with radish?

People living in Lingnan know that radish and beef offal are one of the most common dishes in life, and they are also rich in nutritional value. We all know that radish can reduce swelling and promote diuresis, and beef offal also has a warming and tonic effect, so it is best to eat them together. Although some people cook it differently, the taste is almost the same and very attractive. In this case, if you want to make radish and beef offal at home, what kind of recipe should you use to make it delicious?

As a popular Lingnan snack, radish and beef offal are sought after by many diners. It has become a representative snack of Lingnan snacks. In recent years, many franchise brands have launched a "fool-proof" no-cook technology for making beef and radish offal. The technology uses pre-produced sauce packages and Chinese medicine packages required for beef offal. Put star anise, tangerine peel, cinnamon, chili and other Chinese medicines into the medicine bag, and put soy sauce, salt, oyster sauce and other sauces into the sauce bag. Directly put the cleaned beef offal into clean water and then add the two ingredient packets. Then cook for one and a half to two hours, then cut into small pieces with scissors. Direct sales.

raw material:

White radish, beef tripe, large intestine, and beef lungs.

Excipients:

Scallions, star anise, bay leaves, cinnamon, ginger, and garlic.

practice:

1. Cut the beef brisket into dices, chunks, or strips, with the size being 1/3-1/4 of a person's mouth. After cutting, put it in a plate, rinse it twice with cold water, and then soak it in water. Rinse the white radish and cut it into cubes, the size can be the same as above or slightly larger. Be careful not to peel the carrots. Rinse star anise, bay leaves and cinnamon and put them in a small bowl. Onion, ginger, garlic: peel, wash and put into a small bowl. Be careful not to peel the ginger. Tie the shallots into a knot to prevent them from falling apart during stewing;

2. After completing the above work, put the radish into the casserole, add 2/3 of water to the casserole, and start cooking over high heat. Pour out the water in the plate containing the beef brisket, place star anise, bay leaves, cinnamon, ginger and garlic on the beef brisket, and let it cool until the casserole boils. After the casserole boils, remove the lid and continue to cook the radish over high heat. At this time, take the frying pan, pour some salad oil, and when the oil is 70% cooked, add the beef brisket and ingredients and stir-fry. Be careful not to stir fry too often. In the winter, the beef brisket will not absorb heat easily if you keep turning it over and over.

3. When the aroma comes out, add two tablespoons of soy sauce to adjust the color and flavor. I like a stronger taste. Stir-fry twice more and pour it all into the boiling carrot soup. Add chives (add the chilies that were packed with boiled fish the day before, season them to taste), then simmer over low heat. After 2 hours, uncover the pot and add salt.