Beef; Onions; Ginger; Yellow rice wine; Zanthoxylum bungeanum; Fragrant leaves; Cinnamon bark; Lilac; Original pumping; Old pumping; Sufu; Dried peppers; Cardamom; Rock sugar; Salt.

The practice is as follows:

1, beef is washed and cut into four pieces;

2. Soak in rice washing water to allow blood to fully penetrate;

3. Put water into the pot, put the beef into the pot with cold water, turn on the fire, turn on the water, add the onion, 3 slices of ginger and10g of pepper, and stew for half an hour;

When the water is boiling, pour two spoonfuls of yellow wine on the water. It is best to put this brand of yellow rice wine, which has a good effect of removing fishy smell and taste, because when yellow rice wine comes into contact with boiled water, the alcohol will volatilize, leaving the fragrance of grains and the stew soup is delicious.

5. In the meantime, prepare all seasonings, cut shallots and ginger, put pepper, aniseed, fragrant leaves, cinnamon, cardamom, clove and dried Chili into a small seasoning bag and seal it firmly, put soy sauce and soy sauce together, pour them into a bowl, turn on the rice cooker and put them in clean water, put all seasonings in the rice cooker together, cook beef, take it out and put it in the rice cooker;

6. Then crush the whole tofu brain with a small spoon, put it in a rice cooker and stir it with a spoon a few times;

7. Cover the rice cooker, press the speed-up cooking, and simmer for half an hour;

8. Cook for half an hour, open the lid, add 3 tablespoons of salt and stir evenly with a spoon;

9. Cover the lid and press the heat preservation button, so you don't have to worry. You can eat it in two hours.