Raw materials and seasonings: 1000 grams of fresh yellow beef, rice flour according to the amount of people with the need to soak sour lotus white, sauerkraut (made of bok choy), 125 grams of butter, 25 grams of green onions, 20 grams of peppercorns, star anise 25 grams, 20 grams of kelp, grasshopper 20 grams, 20 grams of Sharen, two pieces of incense leaves, back to the fragrance of 15 grams of cinnamon 20 grams of salt, a little, dry chili pepper, 2, the amount of rutabagas , monosodium glutamate 10 grams, etc.

Specific production methods:

1, yellow beef washed and cut into chunks under the pot to cook, the pot opened repeatedly beat the blood foam, with gauze to the appropriate amount of pepper, star anise, sienna, grass jelly, sand nuts, incense leaves, back to the incense, cinnamon, dried chili pepper (the whole) package and the ginger block together and beef stewed with a small fire, stewed to the beef is basically ripe, fish out half of the diced meat cut into a 1-centimeter-square size! If there are beef tendons also cut into cubes together and then put into another pot to continue to stew until the stew crispy until the other half to be cooled (more than 4 hours) cut into 3 cm wide and 5 cm long slices of meat standby. The butter is refined into butter in a separate container and set aside.

2, rice flour, rinsed with water; paste chili noodles, roasted with dried chili pepper crispy slightly battered into noodles (not too crushed); pickled lotus white, eaten out of the kimchi altar and cut into small slices with a small plate as a side dish; sauerkraut, cut into 1.5-2 cm long section; turnip section of the segment into 8 mm or so;

3, eaten according to the following order of operation: rice flour (general bowl of ground beef is about 150 grams -200 grams) into the boiling water and then into a bowl of beef. 150g-200g) into a pot of boiling water, scalded through, fished into the soup bowl, in the rice noodles on the beef slices (25g), covered with stewed diced beef (25g) or diced beef tendons, put the right amount of pickled mustard greens, plus a little butter, and finally poured boiling hot broth, sprinkle coriander can be section of the coriander.

Flavor characteristics: the meat is rotten and tender, the powder is smooth and tough, the broth is clear and strong, hot and spicy.

Making points: the meat should be cut thin, rice noodles must be hot through the heart, to ensure that the soup is clear, it is best not to add soy sauce and oil pepper, paste chili pepper according to the taste of the people put, the original soup should be added to the right amount of salt, taste is not enough to taste according to the taste of the addition.