2. Ingredients: onion 1, ginger 1, coriander 1, garlic 1, millet spicy 2, fragrant leaves 1, star anise 1, pepper1;

3. Seasoning: water, cooking oil, soy sauce, cooking wine, sesame oil, chicken essence and salt;

4. Wash and soak the beef for half an hour to remove blood, then take out the beef pieces cut into about 10 cm, cut the onion into sections, peel and slice the ginger, cut the millet into small circles, and chop the coriander for later use.

5. Bring the pot to a boil, add enough water, then add the chopped beef and a little cooking wine, and simmer it with high fire. Boil until the water boils, continue to blanch for 3 minutes and then take it out. In the process of blanching, you need to use a spatula to remove the blood foam floating on the water.

6. Take another pot, add enough boiling water, add all the ginger slices, star anise 1, fragrant leaves 1 and pepper 1 small handfuls, add the cooked beef pieces, add a spoonful of salt, and bring to a boil over low heat again, and simmer for 40 minutes. Don't take the beef out in a hurry after cooking, and continue to stew for half.

7. After the beef is stewed, take it out, slice it against the grain, then put it all into a bowl, add the chopped coriander, pour a little sesame oil, 65,438+0 tablespoons soy sauce and 65,438+0 tablespoons chicken essence, finally take the pot to boil the oil, add the chopped millet spicy while it is hot, stir-fry the red oil, pour it into the beef while it is hot, then stir it evenly with chopsticks, and cool the beef.