2. Seasoning: beef brisket/kloc-0.5 kg, peanut oil 250 g, wine 350 g, salt 350 g, sugar 350 g, 5 pieces of fermented bean curd, ginger 200 g, onion and garlic.
3. Spices: Alpinia officinarum, Angelica sinensis, Pericarpium Citri Tangerinae, Cinnamomum cassia, Insect slough, Zanthoxylum bungeanum, Foeniculum vulgare, Illicium verum, Glycyrrhiza uralensis, Amomum tsaoko, Zanthoxylum bungeanum, clove, etc. Among them, 200 grams of licorice, 7 insects slough, and the total weight of other spices is about 50 grams, which are packed in cloth bags for later use.
4. Production process: soak the selected beef brisket in clear water for half an hour, remove blood stains, put it in a pot, cook it with slow fire for half an hour, then take it out and cut it into small pieces, and take out the original juice for later use; Wash the cut beef brisket pieces again, dry them, and put them in a seasoning pot for 20 minutes; Stir-fry ginger, onion and garlic in a hot oil pan, sprinkle a little wine, then pour in small pieces of beef brisket, stir-fry with seasoning, put the spice bag in it, add 5 kilograms of meat and bone soup, cook for 3 to 4 hours with slow fire, pour in the original soup, and add a proper amount of monosodium glutamate after boiling.