First, the practice of meat sauce: buy 5 pounds of meat first. This meat can be the cheapest and worst fat picked by meat sellers in the market, and it can be ground. Generally, a meat seller has a meat grinder to help him wring it. Prepare 1 kg ginger and 2 kg onion, chop them into powder, heat 2 kg salad oil in the pot, and cook the minced meat on low heat for a while. Shovel should be pushed along the bottom of the pot to prevent the pot from being scalded. If the meat is oily, add Jiang Mo and chopped green onion and continue to cook. This will take about 40 minutes, and the oil on it will cover the meat. Add 1 kg bean paste and half a catty sweetness. Stir-fry evenly for about 5 minutes, add 3 kg of water and stew for 40 minutes, then add half a catty of coriander powder, mix well, take out the pan, add100g of fresh flour, 80g of meat king, 30g of chicken essence (flavor type) and 30g of beef essence (flavor type). If you can buy it, you can put 50g of Australian banquet to mix well, and let it stand and cool, and it will be the meat sauce.

Second, the practice of soup: put 4 pig leg bones, 2 chicken racks, 2 duck racks and 2 cow leg bones into 100 kg of water, and the leg bones should be broken. First blanch these materials in boiling water, then stew them in 100 kg of water, cook them for 2 to 3 hours on high fire, and then put them in a seasoning bag to cook them for 10 minutes, and then take them out. Add 65,438+000 grams of bone soup or bone soup powder to the soup, and the soup is ready. Put pork, beef, chicken and duck racks into gauze bags, put them into another pot with the same amount of 100 Jin of water, then put two pieces of pork leg bones, 1 chicken rack, 1 duck rack and 1 beef leg bones, and cook for two to three hours, so that the amount put in each time is the first time. The medicine bag can be used for three times, the first time boiling 10 minute, the second time boiling 15 minute, and the third time 30 minutes. Just take it out and put it in the refrigerator. 100 kg of soup and spices can be increased or decreased according to local conditions. The normal dosage is 3 Liang, and the unused soup will not be broken when it is closed at night.

(Spice: star anise 250g fennel 50g pepper 200g dried tangerine peel 50g Amomum tsaoko 45g Amomum villosum 35g kaempferia 25g fragrant leaves 25g cardamom 15g cinnamon 150g cardamom 50g pepper 15g. These dry goods are available there. Usually it is ground into powder for free. )

Third, the practice of pepper: 2 kg of salad oil is 4 to 6 kg of dried pepper. After the oil is heated, add half a catty of ginger slices. Add 1 kg of onion after the ginger is fried and discolored. Onions should be patted with a knife first and then sliced. The purpose is to fry the oil into onions. After the onion is fried and discolored, take out the ginger onion and pour it into the broken pepper with low heat (put some cold water first to make the pepper moist, so it is not easy to paste. Other data show that Xuzhou was made by others, and it was usually given by someone. The rice flour sent is semi-dry. Soak 10 in cold water for 20 minutes, then scald 1 minute with boiling water, and then take it out and put it in cold water for 3 to 5 minutes. This requires a big pot, and then rice noodles can be loaded. The way to install rice noodles is to grab them and put them on the thumb of your left hand. It takes about 3 to 4 laps to wrap one and put it in a container. Because rice noodles are sticky, they won't spread, and the back will become bigger. One is about four taels. You should master this according to local conditions. After the dish is cooked, it will be covered with a layer of wet gauze, which will not dry and is hygienic. Boil a pot of boiling water first, and the pot should be deeper, so that the water will exceed the stainless steel screen. Put the rice noodles in the colander, put them in the boiling water pot, and turn them over with long chopsticks several times. You can stir one to see if it is elastic and prove it is hot. The rice noodles will be hot immediately, and the water will boil for 7 or 8 seconds. After scalding, pour the rice noodles into a bowl and add salt, chicken essence and monosodium glutamate. Soup should be simmered in a separate stove, which is not always on, but the temperature should not be too low. I used to put a few slices of beef and sprinkle some chopped green onion, but now almost no one puts them.