2. Material processing:
A. Beef should be bright, gray and dark indicates that the beef is sick and dead, sticky hands not wet indicates that there is no injection of water, put in the water to soak the blood, more than 2 hours, at least midway through the change of 3 times the water;
B. Beef bones are preferably used in the cow's front leg bone 6 and spinal cord bone 4 (also known as the bone, the bone marrow inside the oil content of the bone marrow is also relatively high, there is a role of aroma! ), sawed into small sections, cleaned (the end of the bones washed, sawed into small sections to facilitate the bone marrow oil simmering out, but also more provincial fire), also with the same meat soaked in blood; beef loin oil with a quick knife to remove the dirt stuck on it, deal with it cleanly;
3. simmering broth: pot to add a sufficient amount of water, high heat boil (to remove the residual chlorine taste of the water), adjust the fire, put in the soaked blood of the cattle bones placed in the first pot bottom (large traditional cast iron pot, 100 pounds to make 120 bowls of volume, sell well if you need to use the volume of 300 bowls), add PinYiXiang beef broth material bag, 100 grams of ginger material bag, and then put the cow's waist oil;
4. large fire boil, before the opening of the fine mesh fried skimming blood foam, and then constantly skimming off the blood foam, until there is no white foam and adjust the heat;
5. simmering for two After 2 hours to add the drained beef block, add the old stock (that is, every time you simmer the soup, simmering, take out part of the best, cooled into the refrigerator and chilled, in the next simmering soup to add, can be fresh and flavorful, to do the lead) in the middle of the blood froth, and then after 1 hour to fish the beef, do not pile up in the same place, otherwise it is easy to bad, cooked chunks of meat can be hung up to facilitate the cooling, and other spread open to the cold!
6. pot of soup into a small fire, keep in a slightly boiling state, in order to protect the soup does not leak, and has been milky; at the same time, first take out a part of the best head soup, as a cycle of old soup to keep up for the next use.
7. Beef slices, where the meat is cut as thin as possible, the amount added according to the price; scallions, parsley or garlic cloves cut into small segments; cake shredded (the cake is mostly wholesale, to save time).
8. The first pot of soup scooped out a part of the second pot, the second pot (the first pot of two pots of pot bottom must be thick, one does not paste the bottom, the second is a more stable temperature) of the fire should be kept in a small fire, so that the temperature of the soup to maintain between 90-98 degrees, 90 degrees when the soup is the best flavor.
9. sale, beef in the second pot over the hot soup (easy to maintain the taste of the best temperature), and then fished into a bowl, add green onions cilantro/garlic, pour into the second pot of soup (directly with the head pot if the taste is easy to change, but also easy to drain the soup), add butter chili, salt 2-3 grams of chicken MSG 0.3 grams of each, 0.5 grams of white pepper, after the tasting of the soup, when eating, add cake! Silk can be.
10. When eating, you must first look, smell, then taste, and then add the cake silk to eat, so that a bowl of beef soup multi-layered sense of deliciousness can be reflected.
Note:
1. General 2-4 hours or so can be simmered out of the thick white soup, and is not the so-called need to simmer a night, on the contrary, the fire simmered for a long time the pot dry reason easy to black soup.
2. fire oil more white soup, pot open to small fire out of the clear soup, food analysis has shown that the main reason for the soup white soup is the increase in fat content.
2.