1. Spicy recipe: 8 grams of star anise, 3 grams of cumin, 4 grams of galangal, 5 grams of white cardamom, 5 grams of pepper, 10 grams of grass fruit, 2 grams of bay leaves, and 4 grams of amomum villosum. , 2.5 grams of coriander seeds, 1 gram of cloves, 10 grams of monk fruit, 2 grams of licorice, and 3 grams of red cardamom.

2. Ingredients: 3 pounds of beef, 5g of Sichuan peppercorns, 30ml of cooking wine, appropriate amount of salt, monosodium glutamate, and pepper, 1 pound of old hen, 1 pound of pork bones, 40 grams of white sugar, 20 grams of red yeast rice, 100 grams of lard, 100 grams of ginger, and 50 grams of green onions.

3. Method: First cut the beef into small pieces, wash them, marinate them with salt, pepper, cooking wine and ginger for 12 hours, turn them over every 3 hours, then wash them and blanch them for later use. Wash all the spices and soak them in warm water for 30 minutes (except monk fruit). Pour away the water and reserve the spices for use.

Pour water into the pot, blanch the pork bones and old hen, then pour cold water and set aside. Add another 10 pounds of water to the pot, add pork bones and old hens, bring to a boil over high heat, and simmer over low heat for 90 minutes to make a fresh soup. Put the spices, ginger slices, green onion segments, and lard into the cooked fresh soup, cook over low heat for 60 minutes (remove the green onion segments halfway through), then wrap the red yeast rice, add it to the brine and cook for 30 minutes. Take it out, add salt, monosodium glutamate, pepper, sugar color and other seasonings, and the brine is ready. Finally, add the blanched beef, braise it over low heat for about 60 minutes without covering the pot, then put it in the pot to be cold braised for more than 6 hours, and then it is ready to eat.