Thoroughly clean the beef offal. In a large pot, bring water to a boil. Add the beef offal, blanching ginger slices, and blanching spring onions. Boil for 5-10 minutes to remove impurities and strong odors. Drain and rinse the offal well under cold water. Cut the offal into bite-sized pieces if not already.
Peel and cut the white radish into chunky pieces. Soak the dried tangerine peel in warm water until soft, then scrape off the white pith from the inside.
Heat cooking oil in a large pot or clay pot over medium heat. Add braising ginger slices, braising spring onions, star anise, bay leaves, and the prepared dried tangerine peel. Sauté until fragrant.
Add the blanched and rinsed beef offal to the pot. Stir in fermented red bean curd, fermented red bean curd sauce, Shaoxing wine, light soy sauce, dark soy sauce, and oyster sauce. Mix well to coat the offal evenly.
Pour in water (or chicken broth) until the offal is mostly submerged. Add rock sugar. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer for 60 minutes.
After 60 minutes, add the white radish chunks to the pot. Stir gently. Continue to simmer, covered, for another 30-45 minutes, or until both the offal and radish are very tender and the sauce has thickened slightly.
Taste and adjust seasonings if necessary. Ladle the braised beef offal and radish into a serving bowl. Garnish with chopped spring onions and serve hot with steamed rice or noodles.
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