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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 1000g cleaned beef offal in a pot with 1500ml cold water, add 15g ginger slices and 15ml cooking wine. Bring to a boil over high heat until foam forms.
local_fire_departmentHigh heatWatch out
Beef offal must be added in cold water
hot water will instantly sear the surface, trapping blood and odor inside
In a small bowl, combine 30ml light soy sauce, 30g Chu Hou paste, 2 pieces fermented red bean curd, 15ml bean curd brine, 30g peanut butter, and 15g sugar. Mash and stir with a spoon until smooth and well blended.
Watch out
Fermented red bean curd and peanut butter are thick
mash them completely, otherwise unmixed lumps will burn during stir-frying
Blanched beef offal retains high heat inside; handle carefully to avoid burning your fingers while cutting.
Scoop out the blanched beef offal and drain. Cut into uniform bite-sized pieces using a kitchen knife.
Watch out
Cut the offal into slightly larger pieces as it will shrink further during long simmering.
Heat 30ml cooking oil in a wok. Add 15g ginger, 20g scallions, and 20g garlic; stir-fry until fragrant. Add the chopped beef offal and stir-fry over high heat. Pour 15ml cooking wine along the side of the wok to remove odor.
local_fire_departmentHigh heatWatch out
Stir-fry offal over high heat to dry out moisture
excess liquid will prevent flavor absorption and leave unpleasant odors
Pour the prepared sauce into the wok. Stir-fry quickly until the beef offal is evenly coated and fragrant, then pour in 1500ml water and bring to a boil over high heat.
local_fire_departmentHigh heatWatch out
Stir-fry rapidly after adding sauce as it burns easily
add water immediately once offal is coated
Always use oven mitts when moving hot claypots or opening lids; claypots get extremely hot and can cause severe burns.
Transfer the boiling offal and soup into a claypot. Add 2 star anise, 3 bay leaves, 1 cinnamon stick, 1 tsaoko, 3g fennel seeds, and 4 dried chillies. Cover with lid, bring to a boil over high heat, then switch to low heat and simmer for 2 hours until tender.
local_fire_departmentLow heat, simmer 2 hoursWatch out
Avoid opening the lid frequently during simmering
if liquid evaporates too fast, top up with boiling water, never cold water
Turn off heat and remove lid. Use chopsticks to transfer the tender braised offal into a large serving bowl, then spoon thick gravy over it before serving.
Watch out
Be careful when spooning hot offal and gravy to prevent hot splashes.
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