1. Wash the beef, cut it into four pieces, boil it in a water pot, skim off the floating foam, add the onion (knotted) and ginger slices, simmer for about two hours, and take it out when the chopsticks can poke through. When eating, cut it into thin slices across the meat line and put it on a plate, drizzle with sesame oil, and serve with a small dish of soy sauce, sweet noodle sauce and onion. Add onion, ginger and yellow wine, bring to a boil, and stew for about 2 hours. It's cooked when you can poke it with chopsticks. You can take out the onion, wash it and cut it into sections, and wash the ginger and cut it into sections for later use.

2. When eating, cut it into large pieces across the meat line, put it in a pot, pour sesame oil on it, and bring a small dish of soy sauce, sweet noodle sauce and chopped green onion with you on the table. Tips for making cold beef 3 grams of green onions are beaten into onion knots, and 2 grams are cut into onion segments!