Every 100 bowl of Hu spicy soup, 500g of beef, 3 tablespoons of red pepper noodles, 4-5kg of sheep oil 1 kg, 4-5kg of flour, 0.4-0.6kg of aniseed, 0.5kg of salt, 0.5kg of monosodium glutamate, 0.5kg of day lily, 5kg of gluten, 0.5kg of auricularia auricula and 65430 vermicelli. For two days in a row, 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 with bone soup and powder slurry, and stir in a separate basin to make the powder slurry slightly warm. The purpose is to make the starch paste and bone soup blend evenly, so that the starch paste can be processed into 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, pepper,
Production method; Bone, beef, soup, add fungus, day lily, salt later, aniseed, vermicelli, add gluten, sprinkle into pieces, vermicelli, and then add. After sunset, put pepper noodles monosodium glutamate into the pot.
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 button 0.4 kg (summer 0. 5 kg)
0.4 kg
Sannai 0.2 kg
Amomum villosum 0.2 kg
Total weight * * * 20.6kg.
The ratio of pepper is 2:1; Two black peppers and one white pepper.