1. Wash the beef, slice it into 500g chunks, mix it with 25g of pepper powder, 20g of star anise15g, 20g of cinnamon, 20g of saltwater100g, and 250g of refined salt, and apply it on the beef chunks. 12 minutes later, put it in a pot. Add star anise10g, pepper15g, cinnamon15g, and salt 250g, then add fermented grains juice100g, red bean curd milk water150g, and onion150g after boiling. After 15 minutes, take out the beef and dry it, then add pepper 100g, monosodium glutamate10g and soy sauce to the original juice and boil it together for about10 minutes, which is the brine.

2. Wash the tripe with quicklime to remove the black skin, tear off the skin and cook for 1 hour. First, the skins and hooves of cows are burned, scalded with boiling water, and simmered for 5 hours. Remove rough skin from beef tongue and beef heart, wash and add water 1 hour.

3. Cut the cooked beef into slices, about 2 cm wide and 5 cm long, the tripe slices into 5 cm long slices, the scalp slices, and the beef tongue and heart slices.

4. Zanthoxylum bungeanum100g and white sesame150g, respectively, and beat them into noodles with small kang crisp. 250 grams of peanuts, add salt, stir-fry a little, remove clothes, and beat into granules. Dry Chili kang crisp flour, 500 grams of vegetable oil cooked, add star anise 10 grams, 2 grams of pepper, 10 minutes later, take out, add Chili powder, scoop it into an oil tank, add 100 grams of soy sauce and pour it evenly. 250g of lobster sauce is boiled with water and poured with brine. Celery150g cut into granules.

5. First, put celery on the bottom, spread beef and beef offal on it, pour brine soy sauce and red pepper from the top, and sprinkle with flower kernels, sesame seeds and pepper powder.