Ingredients:
1000g cooked beef offal
600g white radish
10g rock sugar
25g hoisin sauce
25g soy sauce
25g ginger
20g peanut butter
15g oyster sauce
25g Shaoxing wine
10g dark soy sauce
10g fermented red bean curd sauce
1 head of garlic
2-3 dried chilies
15g satay sauce
10g dried fermented black beans
Blanch the beef offal with ginger slices, then remove it and rinse thoroughly with warm water.
Heat some oil in a wok, then fry the garlic and dried chilies until fragrant.
Add the fermented black beans and a whole chopped onion, then sauté over low heat until fragrant.
Fry the shallots and garlic with the black beans until everything is fragrant. Next, add the red fermented bean curd paste for that rich, savory depth.
Add the blanched beef offal, Chu Hou paste, and premium oyster sauce to the pot.
Add a large tablespoon of Shacha sauce.
Toss in a little honey—mostly because I’m out of rock sugar, but it works perfectly!
Dilute the peanut butter with a mix of dark and light soy sauce until smooth, then stir it into the pot. Pour in enough boiling water to submerge the offal by about 2 centimeters.
Peel and chop the daikon into irregular chunks. Blanch for 5 minutes in salted water with the lid off, letting the steam carry away any spicy aftertaste.
Add Huadiao wine to balance the flavors. Turn up the heat to high and let the alcohol evaporate, taking any unwanted odors with it.
Thanks to the peanut butter, the broth has become incredibly thick and silky.
Simmer over low heat for 40 minutes. Take a piece out to check the texture. Once the offal is tender, add the radish and cook for another 15 minutes.
Ideally, let it soak for two hours to allow the radish to fully absorb the flavors. In a word: heavenly. The meaty aroma of the offal, the rich fragrance of the sauces, and the mellow sweetness of the peanut butter create a symphony of textures. The varied chew of the offal intertwines perfectly with the melt-in-your-mouth radish. And if you serve this over a bowl of Bamboo Noodles… well, bon appétit!
