What is the composition of beef offal soup?

Raw materials: beef offal (beef lung, tripe, sausage, vermicelli and spleen) 1500g, light soy sauce 15g, light soy sauce 15g, refined salt 15g, 25g of brown sugar, 35g of ginger, and noodle paste (or vermicelli paste) 5g of dried tangerine peel, 0g of cinnamon10g, 0g of licorice10g, 0g of tsaoko10g, 2g of clove and 30g of vegetable oil.

Making:

1. Wash beef offal, put it in a pot, add water, boil it over medium heat, remove blood stains, take it out, and then wash it with clear water.

2. Wrap star anise, tangerine peel, cinnamon, licorice, tsaoko and clove in a piece of white cloth and tie them tightly.

3. Heat a wok with high fire, put oil, add batter, minced garlic, ginger (minced) and scallion until fragrant, cook white wine, add 2,000 grams of water, then add beef offal and seasoning package, first cook with high fire, then cook with medium fire until it is rotten, about 750 grams of beef offal.

4. Cut the beef offal into pieces with scissors and add the marinade to the bowl. Eat spicy food, otherwise it will lose its characteristics. Chili sauce can be used for seasoning.