Proportion of spices: 7 grams of Amomum tsaoko, 6 grams of nutmeg, 4 grams of fennel, 6 grams of ginger 10, kaempferia kaempferia, 4 grams of cinnamon, 6 grams of star anise, 0/5 slices of fragrant leaves/kloc-0, 4 slices of Amomum villosum, 5 grams of licorice, 30 slices of pepper and 6 slices of dried pepper, which are packaged with spices for later use.
Production method: (1) First, wash and soak the bought beef bone chicken rack for 2 hours. (This will help to soak the blood stains on the beef bones), (2) Put the beef and beef bone chicken rack in cold water and boil it over high fire, and then take out the boiled beef and beef bone chicken rack. (3) Put the cooked beef bones and beef chicken rack into a large pot, put 15kg of clear water into a seasoning bag, boil with strong fire, put the cooked beef bones and beef chicken rack into it, and if there is any floating foam during the boiling process, continuously knock off the floating foam while cooking, and then cook with slow fire for about 7 hours. In this way, the bone marrow and collagen in bovine bones are boiled into the soup. When the beef is cooked, take it out and put it in cold water. After cooling, slice the meat and keep the soup for later use.
(4) Boiling beef is very particular: it will be cooked and rotten after a long time, and it will not be sliced. It's tasteless when it's short. This requires many attempts and exercises during the cooking process.