How it tastes depends on the soup base of beef offal hotpot:
5 grams of star anise, tsaoko, orange peel, cinnamon, dried pepper, cumin grains and pepper noodles, radish, refined salt, soy sauce, sugar, white wine and monosodium glutamate.
1. Wash beef bones and offal. Put the crushed beef bones and beef offal into a pot, add clear water (depending on the degree of submerged beef), boil over high fire, and skim off the floating foam continuously. When the beef offal is white and red, pour out the soup, put the beef bones and beef offal into the pot, pour in the old brine, add the spice bag (wrapped with cloth with pepper, cinnamon and star anise), white wine and refined salt, and then add 400 clear water.
2. Add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make flavor juice.
3. Cut the beef offal into pieces 4 cm long, 2 cm wide and 0.2 cm thick, mix them together and pour them into the soup.
Characterized by hemp, spicy, spicy and sour.