2. Cut the above spices (Amomum tsaoko, Fragrant Fruit, Jade Fruit, Millet Fruit, Alpinia officinarum, Cinnamomum cassia and Pericarpium Citri Tangerinae) into small pieces, put all the other spices except Gan Song, Siraitia grosvenorii and Douchi in a wok, add 250g of cooking oil, stir-fry slowly with low fire until the fragrance overflows, and then leave the fire for later use.
Stir-fried spices are put into an 80-kg 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 kg 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. Soup-making method: Take 100 kg of clean water as an example, use 10 kg of pork bones, 2 kg of ginger, 2 kg of soybeans (soybeans can make the soup whiter and more delicious), and cook over high fire 12 hours.
Fourth, the method of cooking crispy meat in the pot: scrape the pig's trough meat with skin (the big one should be cut in half, about 8 cm long), add water to the pot and put it into the trough meat. The water must cover the meat, cook it thoroughly with medium heat, and you can collude with it by gently stringing it with chopsticks, but you can clip it up if it is not rotten. Then insert a slightly thinner bamboo stick evenly on the skin of the groove head, being careful not to insert it too deeply for a quarter. After inserting it, put it in a cold oil pan and fry it on low heat, with the skin facing up to avoid sticking the skin to the pan, but the oil must be covered with more skin. Deep-fried until the skin explodes, and take it out hard and crisp to answer and supplement.
1. Spices must be bought in the market, which is generally available. If you go to a Chinese medicine shop, the fragrance there is not enough, because there are too many old ones, and they are generally new in those years, and the fragrance is relatively solid.
2. After the brine is cooked, it must be boiled over high fire and simmered slowly. 10 hour later, take out the pork and beef bones, then marinate the beef, take it out after cooking (usually 1 ~ 2 hours can be cooked), then put it in Gan Song and cook it with low fire. After 24 hours of cooking, add fermented beans and cook for 2 hours.
When cooking stew, the meat must be thoroughly cooked. If you divide the meat into ten ripens, you must cook it until it is thirteen ripe, and you must master it well so that it will not dissolve. This method is like frying pork, except that the meat is slightly cooked.
4. When frying crispy beans, you must fish them out at any time, and you can fish them out when the yellow sound is crisp.
5. Generally, the powder is cut powder (also called Shahe powder or flat powder) or rice flour, depending on personal taste. Squeeze powder (dry powder made by boiling water), ingredients include chopped green onion, minced garlic, pickled cabbage, pickled pepper water, etc ... can be added according to local tastes, such as Chili powder (fried) and sour beans. ...
7. In order to make the brine more fragrant, you can use Guilin bean curd and thirteen spices to flavor it, or you can use oyster sauce and sesame oil, depending on the price of each bowl of powder, or not.