Step 1: Prepare beef, cut it into chunks (about the size of thumb), then soak it in cold water for one hour (the purpose of soaking is to remove the smell of blood), and change the water several times in the middle, the soaking effect will be better.

Step 2: Brush the chafing dish clean when taking out the oven, add five spoonfuls of clear water (more water can better remove the fishy smell and dirt on the surface of beef), put the beef in cold water, and pour it out after blanching for three minutes (blanching time must be long, so that blanching is meaningful).

Step 3: Brush the pot clean, add a little base oil, add ginger and scallion and stir-fry until the nose smells fragrant, add various spices, bean paste and pepper and stir-fry until the ginger turns brown (at this time, the ingredients in the pot turn red oil), and then add beef and stir-fry (the purpose of stir-frying beef can remove water vapor).

Step 4: When the beef is fried in the pot until it crackles, add soy sauce and soy sauce and stir-fry evenly, so that the color is evenly wrapped on the beef (soy sauce can be added in advance to stimulate the flavor in the soy sauce by the temperature of the pot).

Step 5: Then add clear water and start to adjust the mouth (water will overflow a lot of beef, because it takes a long time to stew beef), add seasonings such as oyster sauce and chicken essence monosodium glutamate in turn, simmer for an hour on low fire (the beef is cooked at this time), and then switch to high fire to collect soup, and then take out the pot and plate. It would be more perfect if you added some coriander.