Methods/steps

1. Put Zanthoxylum bungeanum, fenugreek, fennel, Chen, Gui, Cao, Ding, Lao and Welsh onion into a cloth bag to make a halogen bag.

2. Cut the onion and beef into 5x3cm pieces.

3. Boil beef and beef bones in boiling water for 2 minutes, and pick them up.

4. Put the butter in a hot pot, slowly fry until golden brown, and remove the oil residue.

5. Add star anise and onion to butter and stir-fry. Add black and yellow fermented beans and cook for five minutes.

6. Boil 100 kg of water, boil the halogen bag and seasoning to remove impurities and foam, cover the pot and cook for one and a half minutes.

7. Pick up the beef and cook for another 30 minutes. Pick up all the seasonings and weigh them to see if they are 100 kg, but there is not enough water.

8. Boil for 10 minute, and filter to obtain beef soup.

Matters needing attention

In order to keep the soup fresh, it should be noted that the water should be boiled before adding the soup.

The temperature of the cooking process does not need to be too high. If there are impurities on it, remove them frequently, cook them and filter them.