Ingredients: 250g of beef, 800g of butter, 200g of lard, 200g of chicken oil, 50g of soybean oil150g, 250g of dried pepper, and appropriate amount of pepper. If the local people don't like the taste of mutton, reduce the butter to about 400 grams.

Note: The various oils used above are mostly used for frying peppers. After frying the traditional Chinese medicine seasoning, pour out half of the fried peppers, so that the oil of fried peppers will not be put into the brine. We will use this to stir-fry Chili peppers in the future. If you don't want to fry peppers this time, or cook brine later, because there is oil for frying peppers, put half the oil in proportion, that is, put half the oil in everything. For example: butter: 400g, lard: 100g, and so on. The amount of oil can be increased or decreased according to local conditions. If you like it, you can refuel more, but if you don't like it, you can put less oil. Too much oil is annoying. Oil can be more or less, lard can be avoided in summer, and it is best to put all kinds of oil in winter to avoid the solidification of the bottom material and the greasy butter.

Traditional Chinese medicine seasoning

40g of star anise, 20g of pepper, 6g of cinnamon 15g, 6g of clove, 20g of tsaoko, 20g of nutmeg, 20g of angelica dahurica 10g, 20g of fennel, 20g of licorice 10g, fragrant leaves 10g, cold ginger 10g, and 8g of bitter gourd. 4. Seasoning: Pixian bean paste 250g, tomato sauce 50g, beef bone soup powder 30g, onion and garlic 50g, ginger 80g, cumin powder (freely adjustable), white pepper powder 20g, chicken essence 50g, monosodium glutamate 50g, sugar 30g, salt 400g and American Meat King 30g. Please buy traditional Chinese medicine seasoning in the seasoning market, not in Chinese medicine shops. )

Let's officially start making plate brine.

First, boil the oil, and then lower the oil temperature. The temperature is controlled in this way, the seasoning will not fry, and the small flowers can be turned over slowly. (First, take a pepper and throw it into the oil. If you don't fry it right away, you can turn the oil around the pepper a little and put the ingredients in the pot. ) stir-fry the small materials first. The so-called small material means that Chinese medicine particles are relatively small. Small ingredients are: pepper, clove, fennel, cumin, and the rest are aniseed. (Because the small ingredients are small, they are fried with the big ingredients. When the aniseed is fried, the aniseed will be burnt, and it will be easy to put it in the bowl. If there are small particles of pepper and other substances in noodles, it will be difficult to eat them in your mouth. This is the purpose of dividing large and small materials. According to the introduction, after the small fire is cooked, remove the small materials and cook the big materials. We don't want the small materials. The time for frying small materials is about 30 minutes. Stir-fry until the fragrance of the material comes out and the color of the material turns brown. Never fry them. Stir frequently when frying, whether it is large or small, or pepper, so as to avoid uneven frying. You can't smoke in the pot when cooking, and the smell of the ingredients will be gone. Then pour in aniseed, cinnamon, tsaoko, nutmeg, etc. Put the traditional Chinese medicine seasoning into the oil pan and simmer for about 50 minutes. Cooking time also depends on small fire. The bigger the fire, the shorter the time and the longer the fire. But you must wait until the ingredients turn brown and slightly black, and you can smell the fragrance of the ingredients before cooking. At this time, remove the seasoning for use. If you want roast chicken neck, chicken feet and chicken head, first blanch it with boiling water for about 8 minutes, and then cook it for about 6-7 minutes. Then, put the water in the frying pan and continue frying (after all the ingredients are taken out). Stir-fried chicken neck can be a little bigger, stir-fried with chopsticks until it sticks to the chicken neck, so it is good to wear meat easily.

The practice of bottom material

Next, cut the beef into small pieces with a square centimeter, and put oil in the pot (half the amount in the formula is enough. Under normal circumstances, oil can soak all the materials we added later, which can be more or less. It doesn't matter. If local people like greasy food, you can put more, if not, you can put less. ) Add onion, ginger, garlic, beef and Pixian bean paste, stir well, add sugar and salt, add cumin powder and pepper after boiling, then add chicken essence, monosodium glutamate, pork king and beef bone soup powder, and finally add tomato sauce and stir well. Stir-fry for a while and you can get out of the pot. The noodles are bittern, also called SAO Zi, which is the finished product! (The process of frying the bottom material is about 10 minute. )