octagonal 2g licorice 8g cardamom 1g vanilla 1g kaempferia 1g galangal 1g pepper 2g Amomum tsaoko 8g cumin 4g Amomum villosum 8g fragrant leaves 8g pepper 1g Cinnamomum cassia 2g Angelica dahurica 1g clove 3g hawthorn 8g fennel. 15g of ginger and 25g of pepper (spices such as Jade Fruit and Amomum tsaoko are cut into small grains) are packed together in a cloth bag. The bittern formula should be based on the above, and the amount of pepper and pepper can be adjusted according to the local taste. The other raw material formulas should not be changed at will)
Production method: 1. Pickling of beef: apply a layer of fresh beef evenly with appropriate amount of salt. Marinate for 3 minutes.
2 Cut the marinated beef into chunks after boiling water, put it in a pot, add water, add ginger slices and boil for 15-2 minutes. Take out the beef with five red hearts and cut it into small pieces or chunks.
3 Processing of beef offal: marinate it with edible alkali for 3 minutes and wash it, boil it in a pot and put it in the marinated beef offal for 5 minutes. Preparation method of beef offal brine: add 15 kg of water, 3 kg of beef bones, 1 kg of chicken bones, (beef essence, chicken essence or pork essence can be used instead) 2 ginger, soybean milk or a proper amount of milk (soybean milk can make the soup more white and delicious), first boil it with strong fire, then simmer it slowly, add the spice bag prepared above to the water after 8 hours, and simmer it slowly for 3 hours with refined salt and monosodium glutamate.