1g of fresh beef, rice flour, pickled lotus root, pickled cabbage (made of green vegetables), butter, onion, pepper, star anise, kaempferia kaempferia, Amomum villosum, fragrant leaves, fennel, cinnamon, salt, dried pepper, coriander and monosodium glutamate.

Specific production method:

1. Wash the beef and cut it into large pieces, and cook it in the pot. After the pot is boiled, repeatedly remove the blood foam. Use gauze to wrap a proper amount of pepper, star anise, kaempferia kaempferia, Amomum villosum, fragrant leaves, fennel, cinnamon bark, dried pepper (whole) and ginger pieces, and put them in the pot and stew them with beef on low fire until the beef is basically cooked. Cattle suet is refined into butter and taken out separately in a container.

2. Rice flour, bleached with clear water; Paste the Chili noodles, and bake them with dry Chili to make them into noodles (not too broken); Soak sour lotus white, take it out from the pickle jar and cut it into small pieces, and install it as a side dish with a small dish; Sauerkraut, cut into 1.5-2 cm long sections; The turnip is segmented into segments of about 8 mm;

3. When eating, operate in the following order: put rice noodles (generally about 15g-2g in a bowl of beef powder) into a boiling water pot, fish them into a soup bowl, spread beef slices (25g) on the rice noodles, cover them with stewed diced beef (25g) or diced beef tendon, add a proper amount of sauerkraut, add a little butter, and finally pour the boiling stock soup and sprinkle with \. Flavor features: the meat is rotten, crisp and tender, the powder is smooth and tender, the soup is clear and strong, and it is spicy, hot and delicious. Key points of production: Sliced meat should be sliced thin, and rice flour should be scalded thoroughly. In order to make the soup clear, it is best not to add soy sauce and oil pepper, and paste the pepper noodles according to everyone's taste. The original soup should be added with appropriate amount of salt, and the taste is not enough.

the whole process of making Changde special beef powder

the formula of beef powder (based on 2 Jin of beef)

hawthorn 25 g, gardenia 8 g, vanilla 8 g, patchouli 2 g, clove 25 g, galangal 3 g, bitter orange 25 g, fennel 4 g, angelica dahurica 25 g, fragrant leaves 25 g, radix aucklandiae 25 g, star anise 5 g, acanthopanax bark 25 g, peach 25 g, Amomum villosum 25 g, cassia twig 25 g

the above formula should not be changed at will.

Production method:

1. Pickling of beef: evenly coat fresh beef with proper amount of salt and marinate for 3 minutes. 2. Cut off the beef and pinch the water. Change the salted beef into a block, put it in a pot, add water, add ginger slices and boil for 15 minutes to cut off the water. It is required that the beef has no

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take out the hearts and cut them into small pieces or blocks. 3. Processing of beef:

① Add a proper amount of salad oil into the pot. When the oil is 8% hot, fry a proper amount of cassia twig, pepper and star anise in the pot, and then remove the cassia twig, pepper and star anise from the pot.

② put a proper amount of butter into the oil, add the chopped beef and ginger slices and stir-fry in the pot after the butter is melted. ③ Add appropriate amount of sugar, liquor, salt, monosodium glutamate, Chili powder and medicinal powder, stir-fry for a period of time, and then add water to decoct. (4) put Chili red pigment (color change, you can also add purple grass oil instead). Boil for about 3 minutes on low heat, and add a proper amount of Super Delicious King until cooked. Note: How to make Arnebia euchroma oil: firstly, heat the oil in a pot, put 5g of Arnebia euchroma in a colander and fry in the oil until the oil turns purple, then pour the red oil into the beef soup. The production method of red oil: 2 kg of salad oil, 2 kg of clear water, .5 slice of pepper, 1 kg of pepper powder and 5 g of Arnebia euchroma. First, add oil and water into the pot, then turn on the fire, add Chili slices and Chili powder, stir well, boil the water in the pot, then take out the Chili, add Lithospermum, and stir-fry the juice. The adoption rate of fruit answer: 13.5% August-June 29 16: 46

Materials: beef (4g), Flammulina velutipes (15g), carrot (1/3), vermicelli (2 pieces), garlic (1/2 tablespoon) and ginger (1/3). Seasoning: oil (3 tbsp), sand tea sauce (2 tbsp), salt (1/3 tbsp), sugar (1/5 tbsp), chicken powder (1/2 tbsp), rice wine (1 tbsp) Practice:

1 Peel carrots and cut them into filaments; Cut the vermicelli in half and soak it in clear water until it becomes soft; Cut off the roots of Flammulina velutipes, wash and drain.

2 wash the beef, slice it against the grain, add 1/2 tbsp soy sauce, 1/3 tbsp sesame oil, 1 tbsp rice wine, 1 tbsp oil and 1 tbsp cornflour, mix well, and marinate for 15 minutes to taste.

3 Heat 3 tbsp oil in the pan, saute ginger, garlic and shredded carrot, add beef slices and stir-fry until the meat color changes slightly.

4 pour 1 cup of water into the pot, pour in Flammulina velutipes and vermicelli, stir-fry with the ingredients in the pot and bring to a boil.

5 add 2 tablespoons of sand tea sauce, 1/3 tablespoon of salt, 1/5 tablespoon of white sugar, 1/2 tablespoon of chicken powder and 1 tablespoon of rice wine, stir-fry and serve.