1. Prepare beef offal and spices, my offal is half-cooked, so I just wash it at will
2. Then prepare something to put the spices, the gauze and the material balls are random, I just cut a piece of gauze
3. Put oil in the pot, heat the oil on high heat (about 160 degrees) and then turn to low heat to pour the spices and deep fry the aroma
4. After the scent is strong, filter out the spices and put them in a ball or gauze
5. Add a spoonful of sugar and three spoons of bean paste (a small spoon for soup) to the pot, stir-fry slightly
6. Turn to high heat, pour in beef offal and fry
7. Pour in delicious fresh and dark soy sauce, stir fry a few times, the amount of soy sauce can be increased or decreased moderately, depending on how much soup you want to put
8. Pour the cooking wine, stir fry a few times, turn off the heat, and pour into the pressure cooker
9. Add water, throw down the spice tied up with gauze, close the lid, and heat the fire until the air valve makes a squeaking sound. Boil for another five minutes and turn off the heat. (If the offal is raw, extend the time, if it’s half cooked, the time will be shortened, and the amount of water will be put according to your needs. It does not have to be so much for me. I eat two meals for two people.) During the mixing period, cut a little garlic sprouts and an appropriate amount of coriander, and spread on the bottom of the bowl
10. When the pressure cooker valve is down, set up another pot of boiling water to cook the noodles. After the noodles are cooked, pour a tablespoon of boiling noodles into a bowl and blanch the coriander and garlic sprouts, then turn off the heat to remove the noodles and control the water and pour them into the bowl. The beef offal soup can be eaten beautifully ^O^
