Ingredients: 2 scalpers.
Seasoning: 50g of cinnamon, 50g of angelica dahurica, 50g of fennel, 35g of licorice, 30g of galangal, 30g of kaempferia galangal, 30g of Amomum tsaoko, 25g of cardamom, 25g of nutmeg, 20g of piper longum, 20g of dried tangerine peel, 50g of Amomum tsaoko15g, and 65438+ of pepper.
Ingredients: soy sauce1500g, dried yellow sauce1000g, refined salt1200g, light soy sauce1000g, light soy sauce1000g, and shallots1000g.
Detailed processing and manufacturing process steps are as follows:
1. Split the purchased ox head from the middle. Spray baking with a spray gun, bake the scalps of cattle to brown, then soak them in clear water and scrub them with steel balls. The purpose of this step is to completely remove the residual bovine hair roots. It is best to soak in flowing water for 2-3 hours after scrubbing, which can better remove blood stains and odor.
2. Mix the prepared spices: 50g of cinnamon, 50g of angelica dahurica, 50g of fennel, 35g of licorice, 30g of galangal, 30g of kaempferia galangal, 30g of cardamom, 25g of cardamom, 20g of piper longum, 20g of dried tangerine peel, 0g of tsaoko15g, and pepper.
3. Put the soaked bull's head into a stainless steel vat, add clean water to submerge it, add 250g of high-alcohol liquor, boil it with strong fire, blanch it for 20min, take it out, cool it with cold water, and rinse it for later use.
4. Add 260 kilograms of clean water to the stainless steel vat and put it into the treated cow head. Add spices after boiling water on high fire: 50g of cinnamon, 50g of angelica dahurica, 50g of fennel, 35g of licorice, 30g of galangal, 30g of kaempferia galangal, 30g of Amomum villosum, 25g of cardamom, 20g of long pepper, 20g of dried tangerine peel and 0/5g of Amomum tsaoko/kloc. Dry yellow sauce 1 0,000g, refined salt 1 0,200g, soy sauce 1 0,000g, soy sauce 1 0,000g, onion/kloc-0,000g, ginger slices 500g, and red rice noodles.
After cooking, the cow's head will be boned and post-processed according to regional needs.
If you eat the sauce, you can wait until it gets cold.
If you eat beef or braised beef, put the scalp of the cow down while it is hot, put it in a stainless steel tray, put another plate on it, and press it with a heavy object until it is set.
If you eat a pile of beef (beef pile), then lay it all together layer by layer and press it into shape.
Note: Dry yellow sauce should be diluted with water before eating, otherwise it will be easy to paste the pot after being put into pieces. After the red rice noodles are put into the pot, they should be quickly stirred to dissolve.