1. Soak the whole beef in cold water, rinse the blood in the boiling water pot, take it out and rinse the pot.

2. Add the washed beef, onion and ginger slices into clear water, put them into the fire to boil, then skim off the floating foam, cover the lid tightly, simmer for 2-3 hours with low fire, take them out and let them cool.

3. Cut off the fat skin and irregular edges on the cooked beef, cut the top silk into strips with a length of 8 cm, a width of 3 cm and a thickness of 0.4 cm, and put it neatly in a bowl with the net face down.

4. Add soy sauce, salt, Shaoxing wine, onion, ginger slices, star anise and boiled beef stock soup, steam in a cage for 20 minutes, remove star anise and onion ginger, pour out the soup, and buckle the beef into a flat plate.

5. Pour the steamed beef soup into the wok, add soy sauce to boil, thicken with wet starch, and pour sesame oil on the beef, and serve.