1, blanch first, add clear water to the pot, add 2 chicken racks, 5 kg of beef bones, 4 kg of pigskin and 5 kg of beef, boil over high fire for 3 minutes, remove and rinse for later use.

2. Prepare a seasoning bag, and put in 5g of star anise, 0g of persimmon pepper10g, 4g of tsaoko, 20g of cinnamon, 20g of dahongpao pepper, 4g of fragrant leaves, 80g of ginger and 60g of onion, all of which are wrapped in gauze and tied for later use.

3. Pour 60kg of clean water into a stainless steel bucket, add the freshly blanched chicken rack, beef bones and pigskin, cover it (beef will not be put first), turn the fire to low heat and cook for 3 hours. After 3 hours, add seasoning bag, cover and cook 1 hour.

4. Wait 1 hour, then add beef and continue cooking 1 hour.

5, in the process of boiling, be sure not to add water.

6. When the time is up and the beef soup is cooked, you can fish out the meat and eat it alone. This kind of food is suitable for noodle restaurants. If it is for home use, the ingredients can be increased or decreased as appropriate.

7. Take out the meat and put it in a baking tray for processing 15 minutes. Add some salt, pepper, cumin powder, pepper and so on. It tastes quite good, killing two birds with one stone.