Ginger 3 grams, 2 grams of Angelica dahurica, 2 grams of cinnamon, 2 grams of grasshopper, 1.5 grams of cumin, 1 gram of star anise, 1 gram of allspice, 0.5 grams of peppercorns, 0.5 grams of lemongrass, 0.5 grams of cloves (a pot of water is about 7-8 pounds or so) The recipe uses a very small amount of spice, in order to try to keep the beef's original flavor.

Use is required to add seasoning, salt 80 grams, 40 grams of fish sauce, 10 grams of fresh soy sauce, 10 grams of soy sauce, 50 grams of canola oil, simmering time of about an hour on low heat can be, taste because of the southern blandness, you can make adjustments from the seasoning.

Join the beef bones simmering, in the use of is blended into the pepper and MSG, if you want a stronger flavor, you can add and then add a little curry powder. In addition can also be used for bone-in steak, the steak first marinated into the flavor and then pan-fried, pan-fried on the barbecue sauce, such as the use of finished barbecue sauce, but Xiaoming like to use finished barbecue sauce to add dry sauce and red oil mixed together into the barbecue sauce to brush a layer of roasted, sprinkled with a little cumin after grilling, the taste is also good.

Beef ingredients spices, the more common practice is in the framework of cinnamon, star anise, cumin, and beef ingredients to choose and beef ingredients chiseled spices to fill, such as grass berries, allspice, pepper, thyme, musk, such as spices. Generally speaking, this practice is to enhance the aroma while taking into account the original flavor of beef ingredients, but in general, the flavor is still relatively strong, especially some friends like to add cloves, sand, wicker sarsaparilla in the after-scented part of the ingredients, then the flavor will be more inclined to the rich.