Ingredients: Niukengtou, white radish (peeled), Chinese cabbage (cooked), beef soup (canned), ginger, pepper, star anise, Shaoxing wine, soy sauce, salt and crystal sugar. Practice: 1, put cold water in the pot, and add beef bones, 2 star anise, pepper 1 teaspoon, cinnamon 1 tablet, and ginger 1 tablet. 2, the fire to boil, turn to a small fire, keep the water boiling. Always check the middle and skim off the oil slick and foam. 3. After two hours, add the cooked brisket and stew until the chopsticks can pass freely, which will take another four hours. At the same time, you should also check it frequently to skim off oil slick and foam. 4. In the last half hour, put carrots and stew together. 5. Bring to a boil, season with salt and coriander, and bring to the pot.

Exercise 2

Ingredients: 500g of beef brisket, 300g of potatoes, chopped green onion, ginger slices, soy sauce, aniseed, garlic cloves, salt, sugar, cooking wine and one dried pepper (which can be omitted). Practice: 1, cut beef and potatoes into pieces; 2. Cut the beef into pieces and put it in boiling water, simmer the soup for about one minute, and remove it for later use; 3. When the hot oil in the pot is about 5% mature, add beef and stir fry, and add soy sauce. Stir-fry the sugar evenly; 4. Add water until the beef is cooked, add ginger slices, add salt, garlic and onion, and simmer for 30 minutes until the beef is cooked; 5. Add the potato block cooking wine, bring it to a boil, and simmer for about 20 minutes until the potatoes are soft and rotten.

Exercise 3

Ingredients: beef brisket 300g, corn 1, carrot 1, white radish 1, 3 slices of ginger, white pepper 1 teaspoon (no white pepper is added at last), cooking wine 1 teaspoon, and cinnamon/kloc-0. Practice: 1. Wash the brisket, cut it into 3cm pieces, and wash it with flying water. 2. Wash carrots and white radishes, peel and cut hob, peel and wash corn and cut into sections. 3. Put water in the pot, add the beef brisket pieces and various seasonings, boil and simmer until slightly rotten (about 30 minutes). 4. Add carrots, white radishes and corn and stew until the brisket is crisp and rotten. Season with salt and chicken essence.