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  Halal sauce beef color sauce red, oil lustrous and shiny. After slicing, it remains intact, the cut surface is bean paste colored, and a small amount of beef tendon in the muscle is yellow and transparent. The saltiness is moderate, tender and refreshing, and it is an ideal delicacy on people's tables. Now the production method is introduced as follows: First, ingredients. Ingredients: 100kg of raw beef. Accessories: 10 kg of yellow sauce, 3 kg of salt, 250 g of cinnamon, 250 g of cloves, 250 g of sand kernels, 500 g of cumin.  Second, the processing method 1, selection and finishing. Choose fresh beef that is neither fat nor lean, soak it in cold water first, wash the blood, and use a plate brush to wash the meat clean and remove the bones. Then cut into about 0.75-1 kg of meat pieces, the thickness does not exceed 40 cm, and put into water to wash once, according to the meat quality of the old and tender storage.  2. Mix the sauce. Add about 50 kg of water to the pot, warm it slightly, and add 1/2 of the amount of salt and yellow sauce. Bring to a boil for 1 hour, skim off the foam floating on the soup noodles and place in a container for later.  3: Put the beef in the pot. First pad the meat bones on the bottom and around the pot so that the meat pieces are not close to the wall of the pot, and then according to the old and tender meat, the meat pieces are stacked in the pot, the old meat pieces are stacked at the bottom of the pot, the tender ones are placed on top, and the front legs and cavity meat are placed in the middle.  4. Sauce making. After the meat pieces are placed in the pot, pour in the mixed miso soup. After boiling, add various ingredients, and press well with a pressure cooker plate, add water, and cook on high heat for about 4 hours. After cooking for the first hour, skim off the foam of the noodle soup and turn the pot every hour. According to the consumption of soup, the old soup is added appropriately so that each piece of meat can be immersed in the soup. After simmering for 4 hours, simmer over low heat for 4 hours to allow the aroma to slowly seep into the meat. When simmering, turn the pot over every hour to make the meat cook consistently.  5: Remove from the pot. When coming out of the pot, use a special iron beat, hold the meat out of the pot piece by piece, and then scoop the original soup in the pot and rinse it, and then put the meat on the detoxified drawer, and after cooling, it is the finished product.

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