Mainly: star anise, grass nuts, orange peel, cinnamon, dried chili peppers, cumin grains, pepper face 5 grams each, two jin of radish, refined salt, dark soy sauce, sugar, white wine, MSG in moderation.

2, the practice of beef miscellaneous is very simple, its main raw material is beef, tripe, large intestine, beef lungs, beef heart, beef lily, beef lungs and so on.

Steps: first of all, the main ingredients (beef, tripe, large intestine, beef lung, beef heart, beef louboutin pas cher, beef lung, etc.) and radish washed, the cut ingredients into the boiling water, and constantly skimmed off the froth, see the meat was white-red, filtered to the broth, and then add clean water, add radish and a good pot with a gauze bag of soup (star anise, grass jelly, orange peel, cinnamon, dried chili peppers, cumin grains, Pepper noodles, old soy sauce), with a strong fire boil about 30 minutes (pressure cooker 15 minutes), change to a small fire continue to burn 1.5 hours (pressure cooker half an hour), cook until the beef, beef and miscellaneous crispy but not rotten, add refined salt, old soy sauce, sugar, white wine, monosodium glutamate can be. Fresh beef bones, beef miscellaneous (belly, heart, tongue, scalp, etc.), 150 grams of chili oil, soy sauce, 25 grams of pepper, 4 grams of star anise, 5 grams of monosodium glutamate, peppercorns, cinnamon, 125 grams of refined salt, 50 grams of white wine.

Practice:

1, the cattle bone, cattle hybrid clean. Beef bones broken and cattle together in a pot, add water (to the degree of submerged beef), with a high fire to boil, and constantly skimmed off the froth, see the cattle was white-red, decanting soup, beef bones, cattle still put in the pot, pouring the old brine, put people spice packages (peppercorns, cinnamon, star anise with a cloth package), white wine and salt, and then add about 400 grams of water, high-flame boil for about 30 minutes, and then change to a small fire to continue to burn 1.5 hours, cook to crispy cattle, then cook to the end of the day, and then add salt. 5 hours, cook until the cattle crisp and not rotten, fish out to cool.

2, add monosodium glutamate, chili oil, soy sauce, pepper into a flavorful sauce.

3, will be cooled cattle were cut into 4 centimeters long, 2 centimeters wide, 0.2 centimeters thick slices, mixed together, dripping into the soup that is.

Features:

Fine production, beautiful color, tender and fresh, spicy and fragrant, very palatable.

Key: Beef bones and beef mash must be washed repeatedly to remove the odor.

In fact, the practice of beef miscellaneous is very simple, its main raw material is tripe, large intestine, beef lungs, etc., and then with the watery radish in a large pot of simmering rotten, simmering longer and longer the more flavorful, beef miscellaneous intermingled with the radish aroma, the aroma and penetrate the meat flavor of beef miscellaneous. With the appetizing chili sauce, hot and spicy beef mince melts in the mouth, ironing your stomach to a comfortable, crispy texture accompanied by a pungent aroma, a breath of two or three bowls of absolutely no problem.