1.beef is deboned, and then cut into large pieces weighing1.5 ~ 2.5 kg. Cracks should be cut with a knife in the thick parts of hind legs to make the salt taste uniform and the meat color consistent.
2. Pickling: in winter, the raw meat is X kg and the purified water (well water) is X kg; In summer, 60 kilograms of raw meat per cylinder requires more water. Some. However, the water can make waves when turning meat, and the salt is added to every x kg of beef in winter and every x kg of beef in summer. The beef marinated in the tank should be overturned 4 ~ 5 times a day with a wooden stick in winter, and the overturning times should be more frequent in summer. In summer, the marinated meat tank should be placed in a cool place to prevent beef from going bad. The meat curing tank is placed in a warm room in winter to make the meat turn red easily, so that it can be cured for at least 7 days in winter and only 1 to 2 days in summer. Pickled meat is fished out with a sieve. Drain the blood and salt water, rinse with clear water again, and then cook in the pot.
3. Ingredients: in winter, each pot cooks X kilograms of raw meat and uses X kilograms of salt. In summer, each pot cooks X kilograms and uses 3.5 kilograms of salt. Regardless of the season, ingredients in each pot: fennel x grams, anise x grams, apple 16 grams, cinnamon x grams, pepper x grams. All ingredients are wrapped in roving cloth, and X grams of fresh ginger slices are added to the pot at the same time.
4. Boiling: First boil the old soup (that is, the original juice soup that has been boiled many times) together with the new ingredients, and sprinkle the broth. When the meat is in the pot, put the salt on the meat noodles and turn it with a wooden handle every two hours, so that the soup in the pot can drown the meat. When the meat is fully cooked, add 24 grams of edible red pigment. The cooked meat is bright red. It takes about 8 hours for each pot of raw meat to be cooked. When the meat is cooked out of the pot, wash the pepper oil on the meat with hot soup in the pot.