Spice ratio: 7 grams of cardamom, 6 grams of nutmeg, 4 grams of cumin, 10 grams of ginger, 6 grams of cinnamon, 4 grams of cinnamon, anise 6 grams of spices, 15 pieces of leaves, 4 nuts, licorice 5 grams of peppercorns 30 peppercorns, dry red pepper 6 with spices packaged for spare.
Method of production: (1) First of all, buy the beef bones beef chicken rack clean soaked for 2 hours. (This is conducive to the blood stains on the beef bones soaked clean), (2) the beef beef bones chicken rack into the cool water on high heat and cook until boiling, will be blanched beef beef bones chicken rack fished out. (3) the blanched beef bones, beef chicken rack in a pot, put 15 pounds of water into the spice bag, boil over high heat, put the blanched beef bones beef chicken rack, simmering process if there is foam if you want to cook while constantly playing to the foam, and then simmering about 7 hours with the fire. This way the bone marrow and collagen in the beef bones are boiled into the soup. When the beef is cooked through, take it out and put it into cold water, cool it down, slice the meat and keep the soup for later.
(4) boiled beef is very delicate: long time cooked rotten, cut not thin slices, short time is not flavorful, this point needs to be in the process of simmering many times to try and practice proficiency,