Reference practice:

Ingredients: Banao 1 kg, Basil leaves 1 bar, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 50g of crystal sugar, 2-3 pieces of star anise, 0/-2 pieces of cinnamon/kloc, 0/0g of pepper/kloc, and 4-5 pieces of ginger.

Step 1: Wash the beef and cut it into small pieces with basically uniform size.

Step 2: Boil water in the pot, blanch it, remove foam and blood. At this time, you can put some ginger slices and cooking wine to remove the fishy smell.

The third step, oil pan, hot pot cold oil (iron pot).

Step 4, stir-fry ginger slices, pepper, cinnamon and star anise (remove fishy smell and enhance fragrance); Stir-fry beef until the surface is slightly yellow, and pour rice wine along the edge of the pot to remove the fishy smell and increase the fragrance.

Step 5, boil hot water, soy sauce (coloring), soy sauce (refreshing), oyster sauce (adding color and refreshing), rock sugar (refreshing and coloring), a little salt (seasoning), fragrant leaves, dried tangerine peel and a handful of basil leaves (further enhancing flavor).

Step 6, stew in a pressure cooker to make it flexible and tasty, and keep it chewy. Press third gear for 20 minutes.

Step 7, take the juice out of the pot.

Step 8, plate loading.