Beef on stilts is a famous traditional Han Chinese food in Leshan, Sichuan. Hundred years of history, three generations of evolution. Stilt foot beef soup pot has become a long history of Leshan local famous food. Its medicinal function of dispersing cold and relieving cough, and the Chinese medicine principle of "making up for the dirty with the dirty" have greatly enhanced the taste and grade of this local famous food. \x0d\ \x0d\\ Stilt-legged Beef Soup Pot has been developed over the years, and the flavor of the soup has become more sophisticated. In the traditional soup flavor on the basis of the new pepper, monosodium glutamate, sprouts and other modern spices, infiltration of dozens of Chinese medicinal herbs boiled into the "essence of the soup", more scientific and nutritious. Has formed the soup color blue clear, long flavor, beef mince crisp tender, eat a variety of four characteristics. \x0d\ Leshan stilt foot beef soup pot practice detailed stilt foot beef soup ingredients ingredients recipe than listed: ① Wicker (3 big); ② Angelica dahurica piece (half, about 3 cm long); ③ Nai (1 big); ④ anise (2 big); ⑤ incense skin (also known as incense five plus skin, 3 cm long); ⑥ cumin (a small, about 8 grams); ⑦ grass nuts (2 big, pat broken, to remove the seeds of the three quarters); ⑧ sand nuts (2 big) ⑨ cardamom (6 large); ⑩ cloves (10); cinnamon (3 cm long); fragrant fruit (1, shelled, broken); ginger (a section of large); licorice (about 0.5 grams); incense leaves (5 large); grass buttons (3 large); spider spices (1 section of large); pepper (mashed, about 10 grams); Auckland (half of peanut kernel large); Yibin Brussels sprouts (about 50 grams). The above spice recipe is for home use. 24-caliber pot with ? cup of water (i.e., 3 dippers of water for a 20-cm household ladle). For commercial use, please increase the amount of spices according to the above ratio of water. The nature of the above spices: Wicker: light flavor, slightly spicy. Angelica dahurica: aromatic flavor, slightly bitter. Sannai: aromatic flavor, slightly sour. Star anise: aromatic flavor, slightly sour and astringent. Parsley: aromatic flavor, bitter. Cumin: aromatic, slightly sweet flavor. Grass Fruit: aromatic, pungent, slightly bitter. Sand nuts: aromatic, slightly bitter, slightly astringent. Cardamom: aromatic flavor. Cloves: aromatic. Licorice: aromatic. Cinnamon: aromatic flavor. Mullein: Aromatic, bitter. Spiderwort: aromatic. Ginger: Aromatic. Grass clasp: aromatic flavor. Aromatic leaves: aromatic flavor, slightly bitter. Notes on simmering the soup pot: the freshness of the soup flavor of the stilt foot beef is the key, so it is best to put in the cattle stick bone and cattle spine when simmering the soup flavor. When hanging the soup, keep the water temperature in the near-boiling state (remember not to put a lid on the pot, otherwise it is easy to have a Chinese medicine flavor). Tap the spices that are not easy to get the flavor out. Add chicken essence, ginger and Yibin sprouts (sprouts should be removed from the sand). Put the above spices into a yarn bag, tie the mouth tightly, and put it into the pot with the beef bones to simmer. When the pot floating out of the spice flavor is should be out of the bag, so as to avoid the soup taste bitter.