Raw materials: fresh beef bones, beef miscellaneous (belly, heart, tongue, scalp, etc.), 150 grams of chili oil, soy sauce, 25 grams of pepper, 4 grams of star anise, 5 grams of monosodium glutamate, peppercorns, cinnamon, 125 grams of refined salt, 50 grams of white wine.

Practice:

1, the cattle bone, cattle mixed clean. Beef bones broken and cattle together in a pot, add water (to the degree of submerged beef), with a high fire to boil, and constantly skimmed off the froth, see the cattle was white-red, decanting soup, beef bones, cattle still put in the pot, pouring the old brine, put people spice packages (peppercorns, cinnamon, star anise in a cloth wrapped up), white wine and salt, and then add about 400 grams of water, high-flame boil for about 30 minutes, and then change to a small fire to continue to burn 1.5 hours, cook to the cattle crispy, and then add about 1.5 grams of salt. 5 hours, cook until the cattle crisp and not rotten, fish out to cool.

2, add monosodium glutamate (MSG), chili oil, soy sauce, pepper into flavor sauce.

3, will be cooled cattle mixed respectively cut into 4 cm long, 2 cm wide, 0.2 cm thick slices, mixed together, dripping into the soup is ready.

Features:

Fine production, beautiful color, tender and fresh, spicy and fragrant, very palatable.