2. After the brisket is cooked, put it in the pot and cut into cold granules.

3. Add vegetable oil and stir fry, add salt.

4. Stir-fry the burdock until it is dark brown.

5. Add a little vegetable oil and stir-fry watercress, onion, ginger and garlic.

6. Add the beef soup cooked before, and add cumin powder, star anise, Amomum tsaoko, rhizoma kaempferiae, cardamom, etc.

7. Filter out large pieces of soup with a colander.

8. Add burdock and stew for two hours.

9, the pot, the beef scorpion is completed.

10, the big bone was boiled for two hours.

1 1. Soak the rice flour in hot water 10 minute, and soak it in cold water for later use.

12. Drain the rice flour with a special colander and put it into the cooked bone soup for heating 1 min (Nanchong people call it steamed rice flour). Add bone soup, pepper, pepper, coriander, jujube, salt, etc. Soak in oil and eat.