Raw materials and seasonings: fresh beef 1000g, rice flour, lotus seed white, pickled cabbage (made of vegetables), butter, onion, pepper, star anise, kaempferia kaempferia, Amomum villosum, fragrant leaves, cinnamon, salt, dried pepper, coriander and monosodium glutamate.

The specific production method:

1, beef is cleaned, cut into large pieces and cooked in a pot. Remove blood foam repeatedly after the pot is boiled. Wrap a proper amount of pepper, star anise, kaempferia kaempferia, Amomum villosum, fragrant leaves, Daphne odora, Cinnamomum cassia and dried chili with gauze, put ginger slices in a pot and simmer with beef until the beef is basically cooked, cut into half pieces, and cut into pieces 1cm square. Beef suet is refined into butter and put in a separate container for later use.

2, rice noodles, bleached with water; Paste the Chili paste and bake it into noodles with dried Chili (not too broken); Soak sour lotus root white, take it out of the pickle jar, cut it into small pieces, and put it into a dish for side dishes; Sauerkraut, cut into1.5-2cm long sections; Turnip is cut into 8 mm segments;

3. When eating, operate in the following order: rice flour (generally a bowl of beef powder is about 150g-200g) is put into a boiling pot, and then it is boiled thoroughly. Take it out and put it into a soup bowl. Spread beef slices (25g) on the rice flour, cover it with diced beef stew (25g) or beef tendon, add a proper amount of sauerkraut, add a little butter, and finally pour in the boiled stock soup and sprinkle it.