Seasoning: 3 crystal sugar, 2 spoons of salt, 1 spoon of spiced powder and 1 spoon of monosodium glutamate.
Spices: 2 Amomum tsaoko, 0/piece of dried tangerine peel, 0/piece of cinnamon, 0/spoon of Senecio scandens, 2 kaempferiae, 0/piece of star anise, 3 pieces of fragrant leaves and 3 pieces of cardamom.
Steps-
1. Boil the water in the soup pot, add two shallots, three slices of ginger and a piece of beef bone, and cook for 1 hour.
2. Wrap the spices written in the ingredients in gauze and crush them. Soak the gauze wrapped with broken spices in cold water 10 minutes and then take it out. Drain.
3. Chop the onion and dice the millet pepper. Slice garlic and cut rice with ginger. Spare.
4. Wash the pan and heat it. Add butter until half cooked, then add a spoonful of clear oil and heat. Stir-fry the sea pepper until it spits oil.
5. Pixian bean paste, ginger rice, garlic slices, spiced powder, drained spices, green peppers and red peppers. Stir-fry until fragrant, add chopped green onion and mash. Stir fry over medium heat.
6. Then add the dried Chili segments, salt and rock sugar.
7. Stir-fry until the pepper is fragrant. Answer the phone.
8. When shabu-shabu, put the cooked beef bones and shallots in the white pot, put the shallots in the red pot, and sprinkle a layer of salt on the bottom of the pot.
9, stir-fry into a red pot, add the right amount of beef bone soup. MSG will do.
10, finished product.