Cinnamon sticks, wave buckle (self-buckling), jade fruit, sweet pine, Qianlixiang, mountain yellow skin, female cloves, each l two.

Sand nut, licorice, peppercorns, sand ginger, angelica dahurica, chenpi, betel nut, star anise, cinnamon, cumin, each half a taels. Luo Han Guo 3 pcs, Cao Guo 5-6 pcs, black beans 2 taels.

Beef bones 3 pounds, pork bones 3 pounds, 20 pounds of beef tendon meat, 5 pounds of soy sauce, 50 pounds of water, 6 pounds of refined salt, 3 pounds of rock sugar, 3 pounds of high degree of wine, 250 grams of monosodium glutamate

Two) production method:

1) the above spices (yu guo, grass berries, luohan guo, Qianlixiang cut into small grains) into the cauldron to add 50 pounds of water into the beef bones, bones of the tube, the first boil over a large fire open, after a slow boil with a small fire, 5 hours after adding beef tendon meat, brine cooked and fish out for use.

The brine continues to boil, generally after 18 to 24 hours of spice flavor out of the basic, and then fish out the spices to leave the second reuse, beef bones and bones do not.

2) add refined salt, monosodium glutamate, soy sauce, rock sugar, wine, seasoning is complete.

3) essentials: the spices must be new on the market, not every other year, must be a big fire to boil the long boil so as to produce a more fragrant brine.

4) brined beef tendon meat into 5 into the frying pan, the skin is slightly crispy can be fished out.

Crispy beans method:

Soybeans with warm water soak large (after about 36 hours), fish out and drain the water, into the 7 into the oil pot in the frying can be crispy.

Strong aroma type (twenty-eight kinds of composition)

A) each spice and the proportion between:

Pepper, Sichuan pepper, star anise, good ginger, wave buckle (white buckle), incense leaves, cloves, mother cloves, sand ginger, small sand nuts 25 grams each.

Bi Bo, licorice, Shan Huang Pi, Gui Zhi, Cinnamon Bark, Qian Xiang, Xiang Guo, Mu Xiang, Betel nut slices, Yu Guo 35 grams each, 5 Luo Han Guo, Angelica dahurica 35 grams.

Vanilla, Chen Pi, Da Sha Ren, pepper 30 grams each, Gan Song, cumin 50 grams each, 40 grams of grass fruits, 500 grams of tempeh, 5 catties each of beef bones, pig bones, ginger and green onion.

Two) will be the above spices (grass berries, fruits, jade fruit, thousand miles of fruit, ginger, cinnamon, pericarp cut into small particles) in addition to Gan Song, Luo Han Guo, edamame, the rest of all the spices into the frying pan to add 250 grams of cooking oil with a small fire slowly stir-fried until there is a fragrance overflow can be removed from the fire to be used. Fried spices into the pot with 80 pounds of water, and then into the beef bones, pork bones, green onions and ginger and Luo Han Guo, with a high fire to open a small fire slow boil, and then under about 20 pounds of beef tendon meat brine, and then fished out to be used, and then into the Gan Song. Continue to brine, usually after 24 hours spice flavor out, and then under the tempeh and then boiled for 2 hours can be made.)

Fish out the spices floating oil, add 10 pounds of refined salt, rock sugar 1.5 pounds, the amount of dark soy sauce (according to the color depth can be their own modulation), monosodium glutamate 750 grams can be.

Three) soup production method:

100 pounds of water as an example with 10 pounds of pig bones, 2 two ginger, two pounds of soybean (soybean can make the soup more thick white fresh), with a large fire boil boil 12 hours can be a small fire.