Formula of beef offal brine (take 15kg brine formula as an example) \x0d\ octagonal 20g licorice 8g nutmeg 10g nutmeg 4g vanilla 1g kaempferia kaempferiae 10g pepper 20g tsaoko 8g cumin 4g Amomum villosum 8g fragrant leaves 8g pepper 10g cinnamon 20g angelica dahurica. 10g clove 3g hawthorn 8g fennel 15g ginger 250g Zanthoxylum bungeanum 15-50g (spices such as Yuguo and Tsaoko, etc. Cut into small particles) and packed together in a cloth bag. Brine formula should be based on the above. Spicy degree and other aspects can be adjusted according to the specific situation of local tastes. The formulas of the above other raw materials cannot be changed at will. ) \x0d\ Production method: 1 Pickling of beef: evenly coat fresh beef with proper amount of salt and marinate for 30 minutes. \x0d\2 Boil the marinated beef, cut it into large pieces, put it in a pot, add water and add ginger slices to boil. Take out beef with five red hearts and cut it into small pieces or blocks \x0d\3 Disposal of beef offal: marinate beef offal with edible alkali for 30 minutes, wash it, add water to boil it in the pot, then put it in the marinated beef offal for 5 minutes, and the water will be cut off \x0d\ beef offal brine: mix clean water/kloc-0.5 kg, beef bone 3 kg and chicken bone/kloc. Boil it with strong fire first, and then simmer it with slow fire. After 8 hours, add the seasoning package prepared above into water and simmer for 3 hours. Add refined salt, monosodium glutamate, crystal sugar, soy sauce and wine to taste. \x0d\ Method of marinating raw materials: After the brine is boiled, beef, offal and other raw materials and beef sauce are added. Boil for 45 minutes and then take out the salt water. (Note: When adding raw materials, 20% salt, 7-8% sugar and monosodium glutamate, 2% chicken essence and beef powder should be added to prevent the brine from becoming weak) \x0d\ Configuration of positioning base soup: \x0d\ Take the above brine 1 part, add 9 parts of clear water, and add1part of clear water. Add 0.5% chicken powder (salty and sweet can be used flexibly according to local tastes, and chicken essence or beef powder can be increased or decreased appropriately according to the concentration of refined powder) \x0d\ Main point: spices must be new in the market, not pharmacies, but vegetable markets, and must be cooked with strong fire first, and then with slow fire for a long time to make the brine more fragrant. Meat-flavored seasoning powder (spices are generally found in vegetable markets, including powder and paste) can be added to the marinade, and the ratio of refined salt to water is 35/ 1000, the ratio of monosodium glutamate to water is 15/ 1000, and the ratio of sugar to water is15//kloc-0. In order to make the brine fragrant, you can use Guilin bean curd, oyster sauce, sesame oil, hot pot seasoning and so on. It depends on the price of flour every night, otherwise you don't have to. Preparation of red oil: put ginger slices 1.5kg onion slices 1.2kg into 70% hot 5kg oil (salad oil 2.5kg, butter 2.5kg, if spicy powder is used instead of butter), slowly fry until the color turns yellow, then take out ginger slices and onion slices and take 2-5 pieces of Chili powder. 70g of crushed traditional Chinese medicine formula (30g of Illicium verum, 10g of Angelica dahurica15g, 80g of pepper, 8g of Amomum tsaoko15g, 8g of fragrant leaves, 30g of cinnamon, 8g of dried tangerine peel, 0g of clove10g, and 0g of Yuguo15g) is poured into 5kg of mixed oil. If you want the oil to turn red, you can heat it in a pot and add a little Lithospermum. Just wait until the oil turns red. ) \x0d\ Processing of beef noodles **:\x0d\ 1 Making noodle sauce: cut the marinated beef into pieces with appropriate size. Put the pot on the fire, add one part of brine/two parts of fresh soup, and heat it to about 70 degrees on low heat. Beef is beef noodle sauce. \x0d\2 Take a proper amount of positioning base soup and put it into a bowl. * * Time: Put the vermicelli in a colander, scald the bottom with hot water, and then take it out and put it in a bowl. Pour a proper amount of positioning soup, radish, diced meat and oil slick on the noodles, and add a proper amount of coriander, garlic sprout, chopped green onion, diced mustard tuber and red pepper oil according to personal taste. \x0d\ Features: The soup is delicious, and this soup can also be used for high-grade Lanzhou Lamian Noodles.