Ingredients: beef, the fatter the better.

Seasoning: 1, chopped green onion, Jiang Mo.

2, pepper, fennel, aniseed, cinnamon, fragrant leaves into the package.

3. Mix fresh soy sauce, sweet noodle sauce and oyster sauce according to the ratio of 1: 1: 1. Use fresh sauce, not old sauce; It is best to use yellow sauce for sweet sauce, and avoid black sauce. Different tastes also affect the color. If there is no sweet sauce, you can use soy sauce.

Cut the beef into pieces and put it in cold water.

Bring the fire to the boil and skim off the foam. If there is more water, you will lose money by skimming. If there is less water, be sure to add boiled water. The bigger the fire, the more foam.

After skimming the foam, the water becomes cleaner. The bowl next to it is full of foam and dirty. Be sure to skim patiently.

Take out the meat, rinse the blood foam on the meat pieces and drain the water.

Take a saucepan with onion and ginger buns at the bottom.

Put the meat on the meat and pour the mixed juice on the meat.

Filter the soup with gauze or colander with fine mesh to remove the floating foam that has not been removed from the soup. Pour the clear soup into the saucepan and simmer. Add all the ingredients, and don't add water when stewing.

When the fire is on, there will be less floating foam and it will be clean.

Turn the heat down, bring it to a slight boil, cover it and simmer.

Be sure to stew for an hour or two. Pick out onions and ginger and season with salt.