Ingredients: beef 10 kg, salt 0.3 kg, cinnamon 15 g, yellow sauce 1 kg, clove 15 g, Amomum villosum 15 g and fennel seed 25 g;

Practice: ① Material selection and arrangement. Choose fresh beef that is neither fat nor thin, soak it in cold water first, clean up the congestion, scrub the meat with a board and remove the bones. Then cut into 0.75- 1 kg pieces, the thickness of which is not more than 4 cm, washed with clear water once, and stored separately according to the meat quality.

2 adjust the sauce. Add about 2.5 kilograms of water to the pot, heat it slightly, and then add 1/2 salt and yellow sauce. Boil 1 hour, skim the sauce foam floating on the noodle soup and put it in a container for later use.

3 beef is packed in a pot. First of all, put the meat bones at the bottom and side of the pot, so that the meat pieces won't stick to the wall of the pot. Then, according to the tenderness of the meat, put the meat pieces into the pot. Put old meat slices at the bottom of the pot, tender meat on top, front legs and cavity meat in the middle.

4 sauce. After the meat is in the pot, pour in the prepared sauce soup. After boiling, add various ingredients, press with a pot pressure plate, add water, and cook for about 4 hours. After boiling 1 hour, skim the froth on the noodle soup, and turn the pan every 1 hour/time. According to the consumption of soup, add broth appropriately so that every piece of meat can be immersed in the soup. After boiling for 4 hours on high fire, simmer for 4 hours on low fire, so that the fragrance can slowly penetrate into the meat. When simmering, turn the pan every 1 hour 1 time to make the meat pieces cooked and rotten. ?

(5) out of the pot. When cooking, take the meat out of the pot piece by piece with a special iron racket, remove the original soup from the pot and wash it, then put the meat in a sterilized plate and let it cool to get the finished product.

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