Two catties of beef, 5 grams of pepper and aniseed are made into seasoning bags, 25 grams of onion and ginger, and appropriate amounts of refined salt, monosodium glutamate, sesame oil, yellow wine and coriander powder.

1, beef washed and cut into cubes;

2. Pour boiling water into the pot, put the whole piece of beef into the pot, boil and skim off the floating foam;

3. Add pepper aniseed bag, onion ginger and yellow wine, cover the pot, and simmer with salt for 1 hour;

4, put other seasoning stew for 2.5 hours, that is, crisp and rotten;

5, pick out the onion, ginger, pepper bags, add monosodium glutamate, sesame oil, out of the pot, sprinkle with coriander powder.

Hakka soup

Half a catty of beef;

Ingredients 1: 25g of onion and ginger; Distiller's grains, refined salt, monosodium glutamate and yellow rice wine;

Ingredients 2: 25g of pickles, minced coriander and ginger; Distiller's grains, refined salt, monosodium glutamate and yellow rice wine;

Ingredients 3: tomato 1 piece, coriander powder; Distiller's grains, refined salt, monosodium glutamate and yellow rice wine are appropriate.

1, beef washed and sliced;

2. Pour water (1000ML) into the pot, bring to a boil, put the beef into the pot, burn it until it is half-opened, add the beef bones, and fire it for three hours;

3. Add side dishes, boil and add distiller's grains and refined salt;

4, put other seasonings, take out the pot, and sprinkle with parsley;

Eating time: usually breakfast with pickled noodles or midnight snack with fried noodles.

Vermicelli soup

Ingredients: beef 250g vermicelli 1 fennel and cinnamon.

Accessories: soy sauce, salt, monosodium glutamate, onion and oil.

1, add water and cook with beef;

2, put the right amount of oil;

3. After the water is boiled, add the vermicelli and continue to cook;

4, add chopped green onion, the soup can be boiled.

Common practice

500 grams of beef breast, 200 grams of beef bone, 50 grams of onion, 50 grams of carrot, 25 grams of celery, and a proper amount of salt.

1, beef washed with water and cut into 3 pieces with a knife; The ox bone is broken with a machete and washed with water; Remove the roots of celery and wash; Peel carrots and scallions, wash them, split everything in two, and then put them on the stove plate and bake them into deep yellow (to enhance fragrance and preserve color);

2. Put 3,000 grams of water into the pot, and put beef and beef bones into it at the same time. First, boil it on a strong fire, then skim off the blood foam, cook it for a while, and then move it to a low heat for cooking (don't open it wide). Beat off the foam while cooking (because there is a lot of blood on beef and beef bones, foam it many times. If the foam is not made in time, the soup will easily become a dirty bag, and its taste will be fishy. At the same time, the salt, onion, carrot and celery are boiled together;

3. It takes about 2-3 hours to cook the soup with the above amount. Because beef is tender and tender, you can insert the meat with a fork at the end of cooking. If the fork is lightly inserted into the meat, it is well done. If the meat is hard, it will be difficult to insert it. After the fork hole is pulled out, it will bleed, and it needs to be cooked again. After the meat is completely cooked, it needs to be filtered with Luo or fine cloth to remove impurities, and it can be served.