How to make Hong Kong beef offal?

Wash the bones and internal organs of cattle. Put the crushed beef bones and beef offal into a pot, add clear water (depending on the degree of submerged beef), boil over high fire, and skim off the floating foam continuously. When the beef offal is white and red, pour out the soup, put the beef bones and beef offal into the pot, pour in the old brine, add the spice bag (wrapped with cloth with pepper, cinnamon and star anise), white wine and refined salt, and then add 400 clear water. Add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make flavor juice. Cut the beef offal into pieces 4 cm long, 2 cm wide and 0.2 cm thick, mix them together and pour them into the soup.