Material preparation: 1 Cut the sirloin into pieces, remove blood, soak in cold water for more than 2 hours, wash and cut into appropriate sizes.

2 Burdock in cold water, add ginger slices, onion knots, cooking wine to remove fishy smell, boil bleeding foam, remove and rinse with cold water.

Stir-fry spice, star anise, cinnamon, pepper and fragrant leaves in a pan, fry until fragrant, take out, put two pieces of rock sugar in the oil, enlarge the sugar color, add five-color beef, then add ginger slices, chopped garlic and green onions, and stir well. If the beef is too fat, you can fry more oil.

4 Mix two spoonfuls of soy sauce, two spoonfuls of soy sauce and two spoonfuls of cooking wine into a bowl of juice. Pour hot water into the pot until the beef doesn't pass, then pour the juice, boil over high fire, and simmer for 1- 1.5 hours.

Season the beef when it is soft and rotten, add salt as appropriate, add fungus and yuba, stew for 20 minutes, and then collect the soup over high heat.