T/QLY 081-2023 Active

Main technical content: 6. Production process 6.1 Processing of main ingredients 6.1.1 Place Sichuan pepper seeds, black pepper seeds, star anise, Shan Nai, grass fruit, sandalwood, bay leaves, fennel, cinnamon, and other spices into a gauze bag and tie it securely. 6.1.2 Rinse the beef bones and beef with clean water to remove blood stains and drain the water. Cut the beef into large pieces. 6.1.3 Pour clean water into a soup pot and bring it to a boil. Add the beef bones, beef fat, ginger pieces, and spice bags and simmer until the aroma is released. Add the beef chunks, skim off the foam, and season with salt, MSG, and chicken bouillon. Simmer for 3 hours to make the original soup. 6.1.4 Cook the beef chunks until they are half-cooked, remove them and cool them in a container; cut them into large pieces. 6.1.5 Place the beef chunks in a stewing pot, add the original soup, ginger pieces, sugar color, and salt, and simmer over low heat until they are fully cooked to make the beef sauce. 6.2 Cooking 6.2.1 Boil a wide-mouthed soup pot and add the sour noodles or fine noodles to blanch until they are fully cooked. Remove and drain the water, then place them in noodle bowls and add 80 g of beef sauce, sour cabbage pieces, cilantro pieces, and scallions. Pour in the original soup and drizzle with beef oil. When eating, guests can add green garlic, dried chili powder, salt, soy sauce, aged vinegar, MSG, and Sichuan pepper powder according to their personal preferences at the table.