Beef brisket and soup base are the soul of this bowl of powder. They don't taste fishy, and the taste of beef brisket is moderate. Beef bones are added to the soup base to make the soup taste mellow. Adding spices to beef brisket powder can make a bowl of beef brisket powder taste more intense. So today, I will share with you in detail the practice of soup base.

Beef brisket powder-the practice of soup base

● Ingredients: 5 kg of beef bone, 3 kg of chicken skeleton and 40 kg of clear water (pigskin can be added if the soup is thicker and whiter).

● Materials: 200g of salt, liquor, ginger, 20g of pepper and 3 white radishes.

~ production steps ~

● Step ① Deodorization of ingredients

Clean beef bones and chicken bones. If there is a lot of blood in the food, you can soak it in clear water to remove the blood, then add ginger and strong wine to the pot in cold water, blanch it and take it out. Wash the ingredients, usually remove the blood foam, and then cut the beef bones into large pieces. Blanch the beef bones before cutting, because there is bone marrow in the beef bones, and chopping and blanching is easy to cause bone marrow loss.

● Step 2 Boil the soup base.

Prepare a cauldron, then add 40 kg for cleaning, add beef bones and chicken rack, 200g ginger and pepper, bring to a boil with high fire, and then simmer for three to four hours. Add the white radish, cook for half an hour, and finally take it out of the pot. After peeling, add white radish, turn off the heat when the soup becomes thick, and finally add salt to taste. If the taste is not enough, you can add a little chicken powder.

● Tips:

If the shop business is good that day and the soup base is not enough, then when the soup base is still half, heat the water to continue cooking the soup. The beef bones in the pot can be reused for two or three times, and the ingredients in the pot can be changed when the soup concentration is not enough, which can save some costs.

Beef brisket powder-the practice of beef brisket

● Ingredients: beef brisket 10 kg

● Spices: angelica dahurica 8g, clove 3g, hawthorn 10g, fennel 10g, star anise 10g, licorice 10g, cardamom 10g, cardamom 8g, vanilla 2g, tsaoko/kloc-0.

● Ingredients: ginger, garlic and dried peppers.

● Seasoning: salt, oyster sauce, pillar sauce, soy sauce, light soy sauce, sugar, high-alcohol liquor and spicy bean paste.

-Production steps-

● Step ① Beef brisket treatment

Clean the fresh beef brisket, then cut it into large pieces, add high-alcohol wine and ginger in cold water, remove the blood, then take it out and clean it, and then cut it into uniform pieces.