First-class beef is 5 kg, and it should be changed into pieces of about 500 g, which should be uniform, mainly sliced or the size you think is satisfactory. First, use cooking wine, ginger, green onion and Sichuan salt to code 1 hour.

Then put it into a cold water pot with appropriate amount of salt, slowly bring it to a boil over medium heat, and take out the beef until it is uncooked, and then take it out and clean it with water. Then put it in the brine and marinate it slowly with low fire (fire is not allowed, for one thing, the brine volatilizes quickly, and for another, the beef is not easy to cook and rake) 1 hour or so, and then take it out of the pot. It is required to be golden in color, rich in five flavors, soft and delicious, and can be used with assorted dishes and cold dishes.

The main point of spiced goose intestines is that goose intestines are not conducive to soaking in water because of their sufficient moisture, so they must be marinated with brine alone. Do not marinate the goose intestines in a brine soup pot, so as not to affect the quality of brine and easily cause brine deterioration.

First, clean the goose intestines, change them into chopsticks-long knots, code them with cooking wine and refined salt and ginger slices for 10 minute, add appropriate amount of salt monosodium glutamate and fresh soup to 500 grams of brine alone, and adjust the marinated taste. After the brine boils, put the goose intestines into the marinade, and constantly stir them with chopsticks for about 10 second, and take off the pot.