Guizhi, Tukou, Yuguo, Gan Song, Senecio scandens, Cortex Dictamni Radicis, and Cloves, each two.

Amomum villosum, Glycyrrhrizae Radix, Zanthoxylum bungeanum, Alpinia officinarum, Radix Angelicae Dahuricae, Pericarpium Citri Tangerinae, Areca catechu, Illicium verum, Cinnamomum cassia and Fennel. 3 Siraitia grosvenorii, 5-6 Amomum tsaoko, 2 pieces of lobster sauce.

3 kg of beef bones, 3 kg of pig bones, 20 kg of beef tendon meat, 5 kg of soy sauce, 50 kg of water, 6 kg of refined salt, 3 liang of rock sugar, 3 liang of high-alcohol wine and 250 g of monosodium glutamate.

2) Production method:

1) Put the above spices (Jade Fruit, Amomum Tsaoko, Siraitia grosvenorii and Senecio scandens into small pieces) into a large pot, add 50 kilograms of clear water, add beef bones and barrel bones, boil them with strong fire first, then simmer them with low fire, add beef tendon meat after 5 hours, and take them out after marinating.

Salt water keeps boiling. After 18 ~ 24 hours, the fragrance of spices basically comes out. After that, the spices are taken out and kept for reuse, and the beef bones and barrel bones are not needed.

2) Add refined salt, monosodium glutamate, soy sauce, crystal sugar and wine to the water for seasoning.

3) Essentials: Spices must be newly listed, not once every other year, and they must be cooked with strong fire and simmered for a long time to make more fragrant brine.

4) The cooked beef tendon is fried in a 50% oil pan, and the skin is slightly crispy and can be taken out.

Method for making crispy beans:

Soak soybeans in warm water (about 36 hours), take them out and drain them, and fry them in a 70% oil pan.

Luzhou-flavor (28 species)

1) Proportion of various spices:

25g of pepper, 25g of Sichuan pepper, 20g of star anise, 20g of galangal, 20g of white button, 20g of fragrant leaves, 20g of clove, 20g of mother clove, 20g of galangal and 20g of Amomum villosum.

Bibo, Glycyrrhiza uralensis Fisch, Cortex Moutan, Ramulus Cinnamomi, Cinnamomum cassia, Senecio scandens, Osmanthus fragrans, Radix Aucklandiae, Areca nut tablets, Yuguo, 5 Momordica grosvenori, and 35g Angelica dahurica.

30 grams of vanilla, 30 grams of dried tangerine peel, 30 grams of Amomum villosum, 30 grams of pepper, 50 grams of Gan Song, 50 grams of fennel, 40 grams of Amomum tsaoko, 50 grams of lobster sauce, 5 kilograms of beef bone, 5 kilograms of pig bone and a proper amount of ginger onion.

2) Cut the above spices (Amomum tsaoko, Fragrant Fruit, Jade Fruit, Millet Fruit, Alpinia officinarum, Cortex Cinnamomi Japonici and Pericarpium Citri Tangerinae) into small pieces, put all the remaining spices into a wok, add 250g of cooking oil, stir-fry slowly with low fire until the fragrance overflows, and then leave the fire for use. Stir-fried spices are put into an 80-catty clear water pot, then beef bones, pork bones, onion ginger and Siraitia grosvenorii are added, and boiled with strong fire until slightly boiling, and then about 20 jins of beef tendon meat is salted, taken out and put into Gan Song. Continue to marinate, generally after 24 hours, add lobster sauce and cook for 2 hours. )

Take out the spice oil slick, and add refined salt 10 kg, crystal sugar10.5 kg, appropriate amount of soy sauce (which can be prepared by itself according to the color) and monosodium glutamate 750 g.

3) Preparation method of soup:

Take 100 kg clean water as an example. Use pork bone 10 kg, ginger 2 kg, soybean 2 kg (soybeans can make soup whiter and more delicious), and cook over high fire 12 hour.