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30minutes
Place beef offal in a bowl, sprinkle with flour, and rinse under running water.
Drain and boil for 5 minutes.
Remove the core from the cabbage, cut into chunks, and soak in water.
Shred the burdock root and soak in water. Cut the Chinese chives into easy-to-eat pieces.
Separate the cabbage, beef offal and burdock into a colander.
Add water and dashi pack to a frying pan, bring to a boil, and add (A).
Place the cabbage, beef offal, burdock root, washed bean sprouts, and chives in a clay pot in that order.
Top with sliced garlic and deseeded hawk's claws.
Ignite and complete when the vegetables are cooked.
・ If you have salt, rock salt is recommended.
・By sprinkling flour on the motsu first, you can remove odors and dirt.
・By soaking burdock root in water, you can remove bitterness and fix the color.
・Because some offal lose too much fat when pre-boiling, it is better to adjust the boiling time according to the situation.
・If you don't have a dashi pack, you can substitute 2 teaspoons of dashi granules.
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