Soak fresh beef in water for two to three hours to soak the blood out of its flesh. Place the soaked beef under running tap water and continue to rinse it to get rid of the remaining blood.

After cooking, remove the beef and cut it into small pieces. Pour the beef into the pot and start stir-frying for color, then add two spoons of bean paste and continue to stir-fry evenly, while pouring the boiled beef broth into the pot, pouring in soy sauce, salt and simmer.

It takes about an hour and a half or so of stewing for the beef to get mushy. Cooking can be cooked for ten minutes, and then turn off the fire and simmer for ten minutes and then cook, repeated a few times so that the beef cooked more rotten some, while cooking the fire should be turned on small, to prevent the soup boiled dry.