First, preserved beef how to marinate it? Beef and mutton boning, and then cut into 1.5 ~ 2.5Kg weight of large pieces of meat, the location of the front leg meat on the thicker side of the knife to cut the crack, to facilitate the salty taste of proportionality, the meat pink color is consistent. Pickling: XKg of raw beef, mutton, fish, etc. under each tank in winter, and XKg of purified water (river water); 60Kg of raw beef, mutton, fish, etc. under each tank in summer, and the amount of water used should be more. Some. But to turn the meat when the water can be up waves as a standard, every XKg of beef and mutton salt XKg in winter, every XKg of beef and mutton salt XKg in summer. the main tank of marinated beef and mutton, winter daily with a wooden stick tilted over 4 to 5 times in the summer tilting frequency should be more diligent, the summer cured pork tank should be placed in a cool place, to avoid the moldy beef and mutton. Winter cured pork jar into the warm room, so that the meat is very easy to red, so that at least 7 days of curing in winter, summer only 1 to 2 days can be out of the jar. The cured meat is fished up with dice. Drain off the blood and brine, and wash it again with cold water, and it is ready to be cooked in the pot.

Second, seasoning: winter each pot of raw beef, mutton, fish, etc. XKg, with salt XKg. summer each pot of XKg, with salt 3.5Kg. regardless of the time of year, each pot of seasoning: fennel X grams, aniseed fennel X grams, 16 grams of apple, aniseed fennel X grams, pepper X grams. All seasonings with coarse yarn satchel good, in addition to add ginger X grams in addition to the pot. Cooking: first soup (that is, boiled several times in the original soup) even in the new seasoning and boil, the bone soup foam sprinkled clean. When the meat into the pot, and then put the salt to the surface of the meat, every two bells with a wooden cupped rolling once, the pot of soup to can be swallowed meat to the degree. When the meat is cooked to eight mature, add 24 grams of edible red pigment. The cooked meat is red in color. Each pot of raw beef, mutton, fish, etc. takes about 8 hours to start. When the meat is cooked to start the pot, use the pot of scalding water to rinse the pepper oil on the meat.