1. Proportion and formula of each spice:

Guizhi, Tukou, Yuguo, Gan Song, Senecio scandens, Cortex Dictamni Radicis, and Cloves, each two. Amomum villosum, Glycyrrhrizae Radix, Zanthoxylum bungeanum, Alpinia officinarum, Radix Angelicae Dahuricae, Pericarpium Citri Tangerinae, Areca catechu, Illicium verum, Cinnamomum cassia and Fennel. 3 Siraitia grosvenorii, 5-6 Amomum tsaoko, 2 pieces of lobster sauce. 3 kg of beef bones, 3 kg of pig bones, 20 kg of beef tendon meat, 5 kg of soy sauce, 50 kg of water, 6 kg of refined salt, 3 liang of rock sugar, 3 liang of high-alcohol wine and 250 g of monosodium glutamate.

Second, the production method:

1. Put the above spices (Jade Fruit, Amomum Tsaoko, Siraitia grosvenorii and Senecio scandens into small pieces) into a large pot, add 50 kilograms of clear water, add beef bones and barrel bones, boil them with strong fire first, then simmer them with low fire, add beef tendon meat after 5 hours, and take them out after marinating. Salt water keeps boiling. After 18 ~ 24 hours, the fragrance of spices basically comes out. After that, the spices are taken out and kept for reuse, and the beef bones and barrel bones are not needed.

2. Add salt, monosodium glutamate, soy sauce, rock sugar, wine and seasoning to serve.

3. Essentials: Spices must be newly listed, not once every other year, and they must be cooked with strong fire and stewed with slow fire for a long time to make more fragrant brine.

4. The cooked beef tendon is fried in a 50% oil pan, and the skin is slightly crisp.

5. Method of making soup with rice noodles: 100 kg of water 10 kg of pork bones, 2 slices of old ginger, and boiling over high fire 12 hours.

6. Everyone can cook twice.

7. After the salt water is prepared, it can continue to be used, but it should be properly preserved to prevent deterioration.

8. Brine should be boiled for 10 hour before being put into Gan Song, because Gan Song is small and fragrant, so it is not easy to put it in too early.

Method of making crisp beans: soak soybeans in warm water (about 36 hours), take them out and drain them, and fry them in a 70% oil pan.

Luzhou-flavor practice:

A, the proportion between spices and:

25g of pepper, 25g of Sichuan pepper, 20g of star anise, 20g of galangal, 20g of white button, 20g of fragrant leaves, 20g of clove, 20g of mother clove, 20g of galangal and 20g of Amomum villosum. Bibo, Glycyrrhiza uralensis Fisch, Cortex Moutan, Ramulus Cinnamomi, Cinnamomum cassia, Senecio scandens, Osmanthus fragrans, Radix Aucklandiae, Areca catechu tablets, Yuguo, 5 Momordica grosvenori, and 35g Angelica dahurica. 30 grams of vanilla, 30 grams of dried tangerine peel, 30 grams of Amomum villosum, 30 grams of pepper, 50 grams of Gan Song, 50 grams of fennel, 40 grams of Amomum tsaoko, 50 grams of lobster sauce, 5 kilograms of beef bone, 5 kilograms of pig bone and a proper amount of ginger onion.

2. Cut the above spices (Amomum tsaoko, Fragrant Fruit, Jade Fruit, Millet Fruit, Alpinia officinarum, Cinnamomum cassia and Pericarpium Citri Tangerinae) into small pieces, put all the other spices except Gan Song, Siraitia grosvenorii and Douchi in a wok, add 250g of cooking oil, stir-fry slowly with low fire until the fragrance overflows, and then leave the fire for later use. Stir-fried spices are put into an 80-kg clear water pot, then beef bones, pork bones, onion ginger and Siraitia grosvenorii are added, and boiled with strong fire until slightly boiling, and then about 20 kg of beef tendon meat is salted, taken out and put into Gan Song. Continue to marinate, generally after 24 hours, add lobster sauce and cook for 2 hours. Take out the spice oil slick, and add refined salt 10 kg, crystal sugar10.5 kg, appropriate amount of soy sauce (which can be prepared by itself according to the color) and monosodium glutamate 750 g.

3. Soup-making method: Take 100 kg of clean water as an example, use 10 kg of pork bones, 2 kg of ginger, 2 kg of soybeans (soybeans can make the soup whiter and more delicious), and cook over high fire 12 hours.

Fourth, the method of cooking crispy meat in pot: scrape the pig's trough meat with skin (the big one should be cut in half, about 8 cm long), add water to the pot and put it into the trough meat. The water must cover the meat, cook it thoroughly with medium heat, and you can collude with it by gently stringing it with chopsticks, but you can clip it up if it is not rotten. Then insert a slightly thinner bamboo stick evenly on the skin of the groove head, being careful not to insert it too deeply for a quarter. After inserting it, put it in a cold oil pan and fry it on low heat, with the skin facing up to avoid sticking the skin to the pan, but the oil must be covered with more skin. Deep-fry until the skin is swollen, hard and crisp, and take it out.

5. Crispy soybeans and braised beef were introduced in the previous chapter, and they are not listed here.

Matters needing attention and main points of intransitive verbs:

1. Spices must be bought in the market, which is generally available. If you go to a Chinese medicine shop, the fragrance there is not enough, because there are too many old ones, and they are generally new in those years, and the fragrance is relatively solid.

2. After the brine is cooked, it must be boiled over high fire and simmered slowly. 10 hour later, take out the pork and beef bones, then marinate the beef, take it out after cooking (usually 1 ~ 2 hours), put it in Gan Song, and cook it with low fire. After 24 hours of cooking, add fermented beans and cook for 2 hours.

When cooking stew, the meat must be thoroughly cooked. If you divide the meat into ten ripens, you must cook it until it is thirteen ripe, and you must master it well so that it will not dissolve. This method is like frying pork, except that the meat is slightly cooked.

4. When frying crispy beans, you must fish them out at any time, and you can fish them out when the yellow sound is crisp.

5. Guilin rice noodles, thick and round vermicelli. When making, the rice is first ground into slurry and boiled into semi-cooked powder, then kneaded, squeezed into round powder, cooked, and finally washed with water. After this process, the powder is flexible and refreshing. Generally, the powder is cut powder (also called Shahe powder or flat powder) or rice flour, depending on personal taste. Squeeze powder (dry powder made by boiling water), ingredients include chopped green onion, minced garlic, pickled cabbage, pickled pepper water, etc ... can be added according to local tastes, such as Chili powder (fried) and sour beans. ...

6. Cook the powder in a bowl with bamboo juice, add ingredients and a spoonful of brine, and add rice noodle soup to eat (rice noodle soup can be prepared with refined salt according to the salinity of brine).

7. In order to make the brine more fragrant, you can use Guilin bean curd and thirteen spices to flavor it, or you can use oyster sauce and sesame oil, depending on the price of each bowl of powder, or not.

8. (Fen-flavor) Brine is made of 19 kinds of spices, which is a popular method in the market and is generally used in brine powder. (Luzhou-flavor) This formula can be used in metropolises with 3 ~ 5 yuan flour per bowl.