Every 100 bowl of Hu spicy soup, 500g beef, 3 tablespoons red pepper noodles, 1 kg sheep oil, 4-5kg flour, 0.4-0.6kg star anise, 0.5kg salt, 0.5kg monosodium glutamate, 0.5kg day lily, 5kg gluten, 0.5kg fungus and 65438 vermicelli. For two days, change 2 kg of sheep bones and 1 sheep oil every day, and soak the powder in cold water, not too thin. At this time, mix it with bone soup and powder slurry and stir it in a separate basin to warm the powder slurry slightly. The purpose is to make the starch paste and bone soup blend evenly, so that the starch paste can be processed into a semi-cooked state in advance. If the powder is not warm, immediately pour it into the pot.

Vegetarian soup 1.5 kg sells beef, boiling oil, bean paste and pepper.

Production method; Bone, beef, soup, add fungus, day lily, later add salt, aniseed and vermicelli, add gluten, sprinkle into pieces, vermicelli, add again, and put pepper noodles monosodium glutamate into the pot after sunset.

Zanthoxylum bungeanum 4.5 Jin

Bajiaosanjin

Fennel 3 kg

2 kg of dried ginger

2 kg of black pepper

White pepper 1 kg

Cinnamon 1 kg

0.8kg of Amomum tsaoko (winter 1 kg)

Clove 0.8 kg

Jade fruit 0.7 kg (0 in winter. 8 kg)

Ginger 0.5 kg

White buckle 0.4 kg (summer 0. 5 kg)

0.4 kg

Sannai 0.2 kg

Amomum villosum 0.2 kg

A total of 20.6 kg

The ratio of pepper is 2:1; Two black peppers and one white pepper.