Beef stubble is a traditional China food in Leshan, Sichuan. A hundred years of history, three generations of evolution. Qiaojiao beef soup pot has become a famous local food with a long history in Leshan. Its medicinal diet function of dispelling cold and relieving cough and the traditional Chinese medicine principle of "nourishing pollution with pollution" have greatly improved the taste and grade of famous food in this place. \ x0d \ x0d \ tiaojiao beef soup pot has been developed several times, and the taste of soup is becoming more and more exquisite. On the basis of traditional soup flavor, modern condiments such as pepper, monosodium glutamate and sprouts are added, and dozens of Chinese herbal medicines are infiltrated into the "refined soup", which is more scientific and nutritious. It has formed four characteristics: clear soup color, long flavor, crisp beef offal and diverse eating methods. \x0d\ Detailed explanation of Leshan tiaojiao beef soup pot; Comparison of ingredients of beef noodle soup: ① Changyun (3 large portions); ② Radix Angelicae Dahuricae tablets (half tablets, about 3 cm long); (3) three nai (1); 4 octagonal (2 large); ⑤ Cinnamomum cassia (also known as Acanthopanax bark, 3 cm long); 6 fennel (a small handful, about 8 grams); ⑦ Amomum tsao-ko (2 large, broken, three-quarters seeded); Amomum villosum 8 (2 large); Pet-name ruby cardamom (6 portions); Indications: clove (10); Cinnamon (3 cm long); Fragrant fruit (1, shelled and broken); Ginger (a section); Gan Song (about 0.5g); Fragrant leaves (5 large pieces); Grass buckle (3 large); Spider incense (1 knot); Pepper (mashed, about10g); Radix Aucklandiae (half a peanut kernel); Yibin sprouts (about 50g). The above proportion of perfume formula is listed as household proportion. Add 3/4 water to a 24-caliber pot (that is, 3 spoonfuls of water with a domestic caliber of 20 cm). Please increase the amount of spices according to the proportion of water above. The properties of the above spices: long pull: light and slightly spicy. Angelica dahurica: fragrant, slightly bitter. Sannai: It tastes fragrant and slightly sour. Star anise: fragrant, slightly sour. Fragrant skin: fragrant and bitter. Fennel: It smells fragrant and slightly sweet. Amomum tsaoko: aromatic, spicy and slightly bitter. Amomum villosum: fragrant, slightly bitter and slightly astringent. Cardamom: It tastes delicious. Lilac: It smells good. Gan Song: It smells good. Cinnamon: It tastes delicious. Aucklandia: fragrant and bitter. Spider fragrance: fragrance. Ginger: It tastes delicious. Grass buckle: fragrant. Fragrant leaves: fragrant, slightly bitter. Matters needing attention in making soup pot: the soup flavor of stilt beef is the key, and it is best to put beef bonzi bone and beef spine in the soup flavor. When hanging soup, keep the water temperature near boiling water (remember not to cover the pot, otherwise it will easily smell of Chinese medicine). Break the spices that are not easy to taste. Add proper amount of chicken essence, turmeric and Yibin sprouts (sprouts need to be washed out of sand). Put the seasoning into a gauze bag, tie the mouth tightly, put it in a pot and cook it with beef bonzi bone. When the pot smells of spices, you should remove the packaging to avoid the bitter taste of the soup.