1. Put the cooking wine with clear water, soak the beef with onion and ginger for two hours, and soak the blood of the cow.

2. Prepare 2 green onions, 4 ginger, 4 dried chilies, 4-6 fragrant leaves, 4-6 cinnamon 1 tablet, 2 Amomum tsao-ko 1 tablet, 2 star anise, 2 angelica dahurica, 4-6 medlar and 4-6 dried hawthorn for later use.

3. Wash the beef after soaking and cut it into large pieces of 5-6 cm. Put it in a pot with cold water, add cooking wine, and remove the fishy smell of onion and ginger again.

4. Burn the fire and skim the blood.

5. After the blood is clean, take out the beef and dry it.

6. Take another wok, add proper amount of peanut oil, add 5-6 crystal sugar when the oil temperature reaches the fourth and fifth floors, and heat it on low heat until the crystal sugar melts.

7. When the rock sugar turns yellow and will smoke, add beef and stir fry until brown.

8. Add the prepared seasoning and stir-fry the colored beef.

9. Add a spoonful of dried yellow sauce and a spoonful of soy sauce and stir fry.

10. Stir-fry seasoning and add boiling water. Fill it with water at a time, and don't save water in the middle.

1 1. Then pour it into a casserole and stew for about two hours. (You can also use the iron pot directly. )

12. stew until the soup is thick, add appropriate amount of salt, and turn off the chicken essence.

13. Just take it out and put it in a bowl. Is beef more enjoyable in a bowl than on a plate?