Steps of making ground pot beef:

Ingredients: 400 grams each of beef brisket (choose the part with tendons), carrots, and 10 ground pot cakes.

Seasoning: 3 grams each of star anise, ginger, and Pixian bean paste, 2 grams each of soy sauce, pepper, and green onion, 5 grams of cinnamon, 100 grams of salad oil, 1,500 grams of stock, and 4 grams of chive flowers.

Preparation:

1. Wash the beef brisket, cut into large pieces weighing about 20 grams, rinse with water for 1 hour to remove blood stains.

2. Heat the wok, add 50 grams of salad oil, and when it is 70% hot, add onions and ginger and stir-fry until fragrant, add beef brisket, stir-fry over low heat until the meat starts to turn white, add Stir-fry star anise, peppercorns, cinnamon, and bean paste over low heat until fragrant. Add stock and soy sauce. Bring to a boil over high heat. Simmer over low heat for 90 minutes. Remove from heat and set aside.

3. Cut the carrots into hob pieces weighing about 10 grams, cook them in a pot, take them out and put them into the pot.

4. Put the remaining salad oil in the pan and heat it until it is 50% to 60% hot. Add the pancakes and fry over low heat for 3-5 minutes until one side is golden brown. Take it out and place it aside. Pour the processed beef brisket into the ground pot around the ground pot, sprinkle with chives on top, and ignite the alcohol under the ground pot after serving.

How to make ground pot cakes: Mix the noodles like steamed buns, and add a little condensed milk to the noodles to enhance the aroma of the cakes. After the dough has risen, cut it into long strips and steam it in a basket.

Key: When seasoning, you can add a little more cinnamon to remove odor.