As the saying goes, eat radish in winter and ginger in summer, because radish is the best this season. Just when I saw a packet of sauce-flavored beef entrails in the refrigerator, I thought of the radish and beef entrails that I had eaten before. The taste is endless. Cantonese style radish and beef entrails are generally white radish, but green radish is left in the house, and it is delicious with marinated beef entrails.
How to make radish stewed beef entrails?
Prepare the ingredients. The beef entrails here are a commercial sauce beef entrails.
Dice the radish. Chop the holothurian to small pieces.
Heat the pot and add some oil. Add gingers to stir fry.
Add beef entrails to stir fry.
Add some Chinese cooking wine to stir fry the beef entrails evenly.
Then pour in radish and beef entrails sauce, a small bowl of water, and boil over high heat until the soup is boiling.
Add the diced radish and some oyster sauce.
Add some light soy sauce.
Cover the pot, turn down the heat and stew for 10 minutes.
After 10 minutes, open the pot and add some salt and pepper powder.
Add the holothurian in the pot. Turn over the heat to reduction.
Finally, when the soup is thick, sprinkle with scallions, turn off the heat and transfer to a serving plate. Our radish and offal are ready.
Because the beef entrails itself is a good cooked food, it is easier to cut the radish into small dices, and the cooking time can be shortened. You can add broth without radish and beef entrails sauce. Hope you like the radish stewed beef entrails.