Tools/materials: beef, onion, ginger, cooking wine, star anise, fragrant leaves, dried tangerine peel, clove, big bowl, colander, casserole.

1. Wash the beef first and cut it into large pieces. It is recommended to cut the beef into larger pieces, because beef will shrink during stewing.

2. Find a bigger bowl, put the beef pieces in, soak for more than 2 hours, and change the water in the middle. This will soak the blood in the beef.

3. Prepare seasonings when soaking beef, such as onions, ginger slices, fragrant leaves, star anise, cloves and dried tangerine peel. If you like spicy food, you can also add two peppers.

4. Put a proper amount of water into the pot, put cold water into the pot, blanch the beef, boil the water for minutes, skim the blood foam with a spoon, and leave clear soup. Take out the blanched beef with a colander and wash it with warm water, so that the residual floating foam on the beef is washed away.

5. Put the blanched beef into a casserole, add the clear soup of the blanched beef just now, add green onions, ginger slices, fragrant leaves, star anise, cloves and dried tangerine peel, cover the lid, boil, turn to low heat, simmer for 2 hours until the beef is soft and rotten, and serve.