Who knows how to make radish offal sold on the street?

White radish, beef offal, five-spice powder, salt, light soy sauce, dark soy sauce (for coloring), oyster sauce, corn starch, sesame oil, garlic, ginger, wine, 1: Wash the ingredients, cut them into the size and shape you want, put them in a pot (a plate is also fine), add all the seasonings, remember to be appropriate, marinate for half an hour, pour it into the pressure cooker and simmer. You can also put it in a clay pot and cook it slowly, it tastes better, but it wastes gas

1. Ingredients: a pair of beef offal (beef heart, beef liver, tripe, beef intestines, beef shutters, beef lungs) and southern white radish. Ingredients: sand ginger, cinnamon (cinnamon), Kaixiang grass fruit, tangerine peel, etc. Seasoning: salt, monosodium glutamate, chicken essence, liquor, etc.

2. After cleaning the offal, cut the offal into strips (this way is like the first way, which is cut with scissors when selling), or lumpy (the block is cut according to the size of the average person's mouthful, and it is not cut with scissors when selling.) Pay attention to the raw offal, it will become thinner when cooked).

3. Cook the offal slightly with water that can submerge the offal, and then remove the offal and wash it.

4. After boiling the water, add the offal. Put the wrapped ingredients together, and after a while, add the seasoning and radishes. Boil the radish until soft and set aside.

5. Take the beef offal and an appropriate amount of beef offal soup, then add an appropriate amount of radish, boil slowly over low heat, and boil for half an hour.

1. Ingredients: 500 grams of beef offal, 500 grams of peeled radish, 30 grams of ginger slices, 30 grams of garlic slices, 10 grams of millet spicy segments, 10 grams of green pepper dices, 10 grams of dried chili peppers, 2 grams of green peppercorns, 2 grams of red peppercorns, 2 star anise, 6 grams of cinnamon, 4 bay leaves, 1 angelica, 1 cardamom, 1 gram of tangerine peel, 1 gram of good ginger, 1 grass fruit, 10 grams of cooking wine.

2. Put the rinsed ingredients in turn in the plate: 2 star anise, 6 grams of cinnamon, 4 bay leaves, 1 angelica, 1 cardamom, 1 gram of tangerine peel, 1 gram of ginger, 1 grass fruit, and set aside for later use.

3. Add an appropriate amount of cold water to the pot, turn on the minimum heat, add ginger slices and beef offal respectively, and start blanching; Then add peppercorns and cooking wine, and after the water boils, remove and drain the water for later use.

4. Start another pot of cold water, add salt and white radish pieces to blanch, boil for another 5 minutes after the water boils, remove and drain the water for later use.

5. Add vegetable oil to the pot, turn on high heat, wait for the oil temperature to rise to 150 degrees, add ginger and garlic slices and stir-fry until fragrant; Then add Sichuan pepper, green Sichuan pepper, and dried chili pepper, and continue to stir-fry until fragrant; Finally, add star anise, cinnamon, bay leaves, angelica, cardamom, tangerine peel, ginger, and grass row fruit, and stir-fry until fragrant.

6. Add 500 grams of all the offal to the pot and continue to stir-fry over high heat; Add an appropriate amount of boiling water, and it is advisable to destroy all the offal without source; After the heat is boiling, add salt, sugar, and dark soy sauce in turn, wait for the heat to boil, and then rush into the pressure cooker for 10 minutes.

7. Pour the pressed beef offal into the pot together with the soup, then pour in the blanched white radish and continue to simmer; Add salt, light soy sauce, cooking wine, and aged vinegar to the pot in turn, cook for 1 minute, cover and continue to simmer for 15 minutes.

8. Add oyster sauce, pepper, millet chili pepper and green pepper cubes before cooking, cover and simmer for 30 seconds, then remove from the pot and serve.

Made as follows:

1. Prepare the following materials.

One pound of beef intestine, one pound of beef lung, two pounds of curved oak tripe, Sichuan pepper, big material, bay leaves, cinnamon, grass fruit, clove Yunling, sand kernels, dried chili, cumin, rock sugar, light soy sauce, dark soy sauce, cooking wine, barbecued pork sauce, golden buried side orchid ointment, green onion, ginger and garlic, onion, white radish.

2. Boil the lungs, belly and intestines in white water over high heat for 30 minutes, remove and chop the large pieces.

3. If the soup you just cooked is milky white, you can leave it for chop soup.

4. Wrap all the spices with gauze and knot the hemp rope.

5. In another pot, pour in the offal, spice packets, green onions, ginger, garlic, onions, and various seasonings, bring to a boil over high heat, and simmer for an hour and a half. (The radish must be boiled alone, and the boiled eggs are turned off and then put into the pot to soak, and the next day is the braised egg).

6. When cooking and putting it in a bowl, cut the offal radish into a bite-sized piece, sprinkle coriander, and pour the soup, which is too refreshing.

Ingredients: Brisket: 400g.

White radish: 750g.

Chives: 30g.

Star anise, bay leaf, cinnamon Qingkong: 50g.

Ginger and garlic: 20g

Processing. Brisket: cut into cubes, cubes, or strips, the size of 1 3 1 4 is appropriate for a person's mouth. After cutting, put it in a plate and rinse it twice with cold water, then soak it in water.

White radish: Rinse and cut into cubes, the same size as above, or slightly larger. Be careful not to peel the radish.

Star anise, bay leaves, cinnamon: Rinse and put in a small bowl.

Green onion, ginger and garlic: peel, wash and put in a small bowl. Be careful not to peel the ginger either. Tie the chives into knots to avoid falling out when simmering.

Go to the topic. After completing the above work, put the radish into the clay pot, put the water in the clay pot 2 3, and start to cook over high heat. Pour the water from the brisket plate, put the star anise, bay leaves, cinnamon, ginger and garlic on the brisket, and let it dry until it boils in a clay pot.

Once the casserole pot is boiling, remove the lid and continue to cook the radish over high heat. At this time, bring the wok, pour some salad oil, and when the oil is 7 ripe, add the beef brisket and ingredients, and stir-fry. Be careful not to stir-fry too often, the brisket is not easy to absorb heat when it is always turned over in winter.

When the fragrance is stir-fried, two large tablespoons of soy sauce are added to adjust the color and flavor, and I have a strong taste. After stir-frying twice, pour it all into the boiling radish soup. Add the chives (mix the chili peppers from the boiled fish the day before yesterday and mix two at the same time), reduce the heat and simmer slowly.

After 2 hours, come back and add salt.

It is mainly the soup base, and the recipe handed down by the old man's family is star anise, Sichuan pepper, fennel, ginger, cinnamon, grass fruit and other spices, light soy sauce and salt are indispensable. Adding some soybeans can make the offal easy to soften (if you like to have chewy, you can leave it out).

Method: 1) Beef brisket, shutters, beef tendon flying water, cut into cubes.

2) Heat oil in a pot, fry 2 tablespoons of Zhuhou sauce, pour in beef brisket, shutters, beef tendons, radish pieces, add water, throw in a few slices of ginger, green onions, pour a little soy sauce, boil over high heat, and simmer for more than 3 hours.

Eat with hot sauce.

Introducing a hotel-style taste It's really delicious! We buy very hot Cantonese beef offal raw materials: tripe, beef liver, beef lung, beef intestines, beef heart, beef shutters and other beef offal.

Preparation: Wash the offal and chop it, marinate it with oil, salt, soy sauce, oyster sauce, monosodium glutamate, pepper and other flavors, add Sichuan pepper, star anise, five-spice powder, etc., and simmer it with radish. Serve with chili sauce.

——For the production of beef offal, "thirteen spices" are needed as the main brine spices. Including fennel, Sichuan pepper, star anise, cinnamon, tangerine peel, sand ginger, cardamom, etc. Beef offal has tripe (beef has four tripes can be included in the meal, but honeycomb belly is the most delicious), beef wings, beef intestines, cattle Hengli and beef lungs, etc.

1. Soup base of beef offal: mainly including: star anise, grass fruit, orange peel, cinnamon, dried chili, cumin grains, 5 grams of pepper noodles, two catties of radish, refined salt, dark soy sauce, sugar, liquor, and appropriate amount of monosodium glutamate.

2. The practice of beef offal is very simple, its main raw materials are beef, tripe, large intestine, beef lung, beef heart, beef shutters, beef lungs and so on. Steps: First wash the main raw materials (beef, tripe, large intestine, beef lung, beef heart, beef shutters, beef lung, etc.) and radish, put the cut raw materials into boiling water, and constantly skim off the foam, see that the meat is white and red, filter the soup, and then add clean water, add radish and the soup at the bottom of the pot packed with gauze bags (star anise, grass fruit, orange peel, cinnamon, dried chili, cumin grains, pepper noodles, dark soy sauce), boil for about 30 minutes (15 minutes in the pressure cooker), Switch to low heat and continue to cook for an hour (half an hour in a pressure cooker), cook until beef and beef offal are crispy but not rotten, add refined salt, dark soy sauce, sugar, white wine, and monosodium glutamate.

150 grams of fresh beef bones, beef offal (tripe, heart, tongue, scalp, etc.), chili oil, soy sauce, 25 grams of Sichuan pepper noodles, 4 grams of star anise, 5 grams of monosodium glutamate, Sichuan pepper, and cinnamon, 125 grams of refined salt, and 50 grams of liquor. [Method] 1. Wash the beef bones and offal. Beef bones are broken and put in the pot together with the offal, add water (to drown the beef as the degree), boil with a strong fire, and constantly skim off the foam, see that the offal is white-red, decant the soup, the beef bones, the offal are still in the pot, pour the old brine, put the spice bag (the pepper, cinnamon, star anise are wrapped with cloth), white wine and refined salt, and then add about 400 grams of water, boil for about 30 minutes, change to low heat and continue to burn for 1 5 hours, cook until the offal is crispy but not rotten, take it out and let it cool.

2. Add monosodium glutamate, chili oil, soy sauce and peppercorn noodles to make a sauce. 3. Cut the cooled beef offal into slices 4 cm long, 2 cm wide and 0 2 cm thick, mix them together, and pour them into the soup. [Features] fine production, beautiful color, tender and fresh taste, spicy and fragrant, very palatable.

Key: Beef bones and offal must be washed repeatedly to remove odors.

Raw materials for radish and offal: beef offal (beef brisket, beef source.

tripe, beef tendon) a pound, a pound of white radish, seasoning: shallots, star anise, bay leaves, cinnamon, ginger, appropriate amount. A little wine, salt, sugar, pepper, and monosodium glutamate.

Method: Beef offal: cut into cubes, pieces, or strips, rinse with cold water twice after flying with boiling water, and then soak in water.

White radish: Rinse and cut into cubes, the same size as above, or slightly larger.

Star anise, bay leaves, cinnamon: Rinse and put in a small bowl.

Wash the green onion and ginger and put it in a small bowl.

Put the radish in a clay pot, put 2 3 water in the clay pot and start to cook over high heat. Pour the water in the beef offal plate, put the star anise, bay leaves, cinnamon, ginger, and yards on the offal, and let it dry until it boils in a clay pot. Once the clay pot is boiling, remove the lid and continue to cook the radish over high heat.

At this time, bring the fried wok, pour some oil, cook until 7 mature, add the offal and ingredients, and stir-fry. Be careful not to stir too often.

When the fragrance is stir-fried, add two tablespoons of soy sauce to adjust the color and taste. After stir-frying twice, pour it all into the boiling radish soup. Add the green onions, reduce the heat and simmer slowly. After 2 hours, come back to uncover the wok and add salt.

Cut the beef brisket into pieces, put it in the pot and boil it in water and half-cooked, come out and put Bohu chili sauce, star anise, salt monosodium glutamate, chicken essence, bay leaves, grass fruit, put in the radish pieces, add water to the pressure cooker and steam for 15 minutes.

Method steps.

The offal is cleaned and cleaned, and the salt is cleaned, however.

After bai, add cooking wine, minced ginger, minced green onion, and minced garlic to marinate for about half a small zhi

Pour water into the pot, put the marinated beef offal in it and cook, remember that it is best to put cold water in it, and then bring to a boil over high heat to remove the foam.

Put in all the seasonings, whether coarse or fine, and then take the offal out to cool after it is fully cooked.

Cut the radish into cubes.

Chop the offal, as for the cut or shredded according to your preference.

Pour oil into the pot and heat it, then add ginger, green onions, and garlic and stir-fry until fragrant, add the cut beef offal and stir-fry, then add salt, monosodium glutamate, chicken essence, etc

Stir-fry the peppercorns evenly.

6. Add an appropriate amount of water, put in the cut radish, then cover and simmer, take the radish to cook thoroughly, add soy sauce to adjust the color, and finally add a little coriander to decorate.