Centered selection of materials: beef are selected three years old size, 600 pounds or so of yellow cattle, not injected a drop of water in the meat. If not, the water injection of meat muscle tissue is destroyed, brine out not into line, cut not into slices. Water beef, soup is not enough "sweet". With veal, soup is not enough "fragrant", with lean veal, soup is not enough "oil" and even bulls, cows, castrated cows, etc. are back to the flavor of the hot water has a direct impact. Although all are beef, but with different meat, cooked out of the soup The taste is very different, how can be a meat word?

Doing the job examined: good beef into the pot, injected into the water, fierce water boiling, beat off the floating layer, into the ginger, simmering over medium heat. At this time according to the beef "old" or "tender" mastery of the fire 2 ~ 3 hours to the meat flavor overflow, sweet soup on the pot. Soup "thick" and "light" whether it is nourishing and flavorful, this process is the key. According to regulations, 100 pounds of fresh meat should be cooked 400 pounds of soup. But if you need 500 pounds of meat and can only use 100 pounds, it is necessary to add 100 pounds of meat, only 300 pounds of soup, when the soup is "thick". So whenever we see the guests to drink the soup to the bottom, feel immensely gratified. And when we see the guests just finish the noodles, half a bowl of soup left in the bowl, we are heartbroken, because that is the top quality yellow beef soup ah, rather than bone broth and monosodium glutamate water. Based on this, if every guest finishes the soup instead of dumping half of it, our soup consumption will be reduced by 1/3, and the flavor of the soup will be stronger, more fragrant and more nutritious without reducing the amount of meat.

Raw materials and seasonings: 1000 grams of fresh yellow beef, rice flour according to the amount of people with the need to soak sour lotus white, pickled cabbage (made of green vegetables), butter, green onions, pepper, star anise, kola, strawberry, sand nuts, sesame leaves, fennel, cinnamon, salt, dried chili peppers, rutabagas, monosodium glutamate, and so on in moderation.　　Specific production methods: 1, yellow beef washed and cut into large pieces of pot to cook, the pot opened repeatedly beat the blood foam, with gauze to the appropriate amount of pepper, star anise, kelp, grass nuts, sand nuts, incense leaves, fennel, cinnamon, dried chili peppers (the whole) package and ginger together into the pot and beef with a low-fire stew, stewed until the beef is basically cooked half of the fish out of the 1 cm square size of the meat diced, such as tendons are also diced together and then into the another pot and continue to stew until stewed rotten until the other half to be cooled (more than 4 hours) cut into 3 cm wide and 5 cm long slices of meat standby. Refine the butter into butter in a separate container.　　2, rice flour, rinsed with water; paste chili noodles, roasted with dried chili pepper crispy slightly battered into noodles (not too crushed); pickled lotus white, eaten from the kimchi altar and cut into small slices with a small plate as a side dish; sauerkraut, cut into 1.5-2 cm long section; turnip section into 8 mm or so of the section; 3, eaten according to the following order of operation: rice flour (generally a bowl of beef noodle about 150 grams -200 grams) into the boiling water pot Scalded through, fished into the soup bowl, in the rice noodles on the beef slices (25 grams), covered with stewed diced beef (25 grams) or diced beef tendons, put the right amount of pickled vegetables, plus a little butter, and finally poured with boiling hot broth, sprinkle coriander can be section of the section.　　Characteristics of flavor: the meat is rotten and tender, the powder is smooth and tough, the soup is clear and strong, spicy hot and fresh.　　　Production points: meat to cut thin, rice noodles must be hot through the heart, to ensure that the soup is clear, it is best not to add soy sauce and oil chili, paste chili pepper according to the tastes of people put, the original soup should be added to the right amount of salt, taste not enough according to taste and then added