Seasoning: 8g of salt, 2g of monosodium glutamate, 2g of Alpinia katsumadai, 3g of star anise, 0g of ginger10g, 5g of soy sauce10g, 5g of sesame paste, 3g of Chili oil, 2g of salt and pepper and 2g of onion. The characteristics of beef cold slices are: strong meat, fresh but not greasy, rich and sweet, fragrant and refreshing; The soup is as clear as white water, fresh and delicious, and it will last for a long time. Teach you how to make cold beef slices and how to make them delicious 1. Wash the onion and ginger separately, cut the onion into chopped green onion, slice the ginger, and prepare a few beef tendons for later use; Rinse the beef thoroughly, break the bone of the beef, rinse thoroughly, put it in a boiling pot, inject 3000 grams of water, boil it on a big fire, then skim off the foam, then cook it on a small fire for 4-6 hours (depending on the tenderness of the meat, chopsticks should be inserted into the meat, and chopsticks can be loose), and then take it out to cool.

2. Cool beef, change it into strips along the thread, cut it into pieces, mix it with clean and solid beef, and put it neatly on the plate. Mix sweet soy sauce, sesame oil and Chili oil into dipping sauce, put it into a small dish, put salt and monosodium glutamate into the soup, put it into a big bowl, sprinkle chopped green onion, add salt and pepper to the cold beef slices, and dip the vegetables and broth together. Tips for making beef cold slices: 1. Cattle should be fattened with concentrated feed before slaughter, and the meat should be cooked in 24 slices. When cooking beef, the breast and tail are the best cold slices. 2. The boiling pot is the most important tool. Cooking in another pot tastes bad. Never put salt before making cold beef slices.