The invention discloses a spicy and hot steak
seasoning and a
processing method thereof. The spicy and hot steak
seasoning is prepared from following raw materials including, by weight, 8-10 parts of
gypsophila oldhamiana, 6-8 parts of dried chicken meat floss, 15-20 parts of beef, 20-40 parts of fermented salt soybean, 10-15 parts of buds of Chinese prickly ash, 10-20 parts of pits of
artocarpus heterophyllus, 3-6 parts of black pepper
powder, 1-2 parts of
curry powder, 0.2-0.4 parts of flowers of
capsella bursa-pastoris, 0.1-0.2 parts of
swertia bimaculata, 0.2-0.3 parts of
aristolochia debilis, 0.2-0.4 parts of pitaya flowers, 0.1-0.2 parts of rice dumplings leaves, 10-15 parts of
xylitol, 8-12 parts of chilli oil, 8-10 parts of red
wine, a proper amount of
linseed oil and a proper amount of a black garlic nutritional liquid. The spicy and hot steak
seasoning is appropriate in spicy and hot taste, has a thick steak
flavor, is mellow in
flavor, can be used for cooking beef noodle, lamb mutton and barbecue, and is unique and delicious in taste when being used for cooking. The spicy and hot steak seasoning is prepared through addition of various
traditional Chinese medicine components so that a health-caring effect is reinforced. The spicy and hot steak seasoning has effects of clearing heat, fortifying
stomach, downbearing fire, promoting eyesight, and inhibiting and resisting
bacteria.