A, cooking meat seasoning formula is:

20% of dried ginger slices, 0/8% of Chinese prickly ash/kloc, 0/2% of fennel/kloc, 0/0% of tsaoko, cinnamon/kloc, 9% of Chinese prickly ash, 5% of rhizoma Dioscoreae Septemlobae and cardamom, 4% of galangal, 4% of citronella and water chestnut. The ratio of cook the meat seasoning to soup is about 0.5-0.7%.

2. The proportion of soup is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder 15%, cinnamon powder 12%. Wherein the ratio of seasoning to soup is about 0.3-0.4%.

3. The ratio of salt to soup is:1.4-1.5%.

4. The ratio of fresh ginger juice, garlic juice and soup is 0. 1-0.2%. Adding fresh ginger juice and garlic juice (50% each) to the prepared soup is more delicious.

5. The ratio of monosodium glutamate to soup (water) is: 02~04%.

< 3 > Method of soaking beef: (one wash, two flushes and three soaks) After buying beef, cut it into pieces of 10 kg with a knife, wash it with clear water, rinse it with cold water after washing, and soak it in cold water for 3-4 hours. If there are fresh beef bones, smash them with an axe and soak them together. 〈4〉 Method of cooking beef: It is advisable to add water until the beef is just submerged (Note: cook the meat can be cut into pieces of 10 kg at least, so that the cooked soup is more fragrant and the meat is more fragrant. 30 kg of meat across the board, each 15 kg). A: Put the beef bones in aluminum pot, then put the beef skins face down, and add cold water until the beef is submerged. Cook the meat should be cooked in aluminum pot. The cooked beef is beautiful in color and clear in soup. The broth cooked in an iron pan will turn black and look bad. If there is beef tendon and fat oil, wash it with cold water and put it in the pot together. When cooking beef, use cold water to cook the meat. After cook the meat's pot is boiled, skim off the foam, then take out the beef and put it on the chopping board, and then add the blood and water of the soaked meat into the broth pot twice. Every time you boil, skim the foam off the soup. After the beef is placed on the chopping board, scrape off the sticky foam on the meat with a gray knife.