Ingredients: ribs, or a piece of beef on the chest, with the length and width 18-20 cm square. One buckle 1 kg 2 Liang-1 kg 3 Liang. A cow stick and a bone. Seasoning: pepper, aniseed, soy sauce, sesame oil, onion, ginger, vinegar, salt, hawthorn, soybean, monosodium glutamate and cinnamon. Production method: 1 Wash beef and beef bone strips with cold water and put them into the pot. After the pot is boiled, use a small spoon to completely skim off the blood foam on the side of the pot. 3 Put the seasoning box (pepper, aniseed) soy sauce, green onion (torn by hand), ginger (cut into large pieces), cinnamon, a handful of hawthorn (or a handful of soybeans). Hawthorn, soybean and beef can shorten the time of barbed meat, and a little vinegar can promote the absorption of calcium by human body. Add salt when the meat is cooked to 70%. Note: The above seasonings should be put according to the amount of beef. After the beef is cooked and cooled, put the oil into the pot and boil 80% oil. Put the meat in braise and let it cool for later use. 5 change the knife and cut the beef into cubes. If you want to make a piece of meat, cut it into pieces. Note: Don't deform the dice quickly, and lay them at the bottom of the bowl for later use. 6 buckle the bowl on the diced beef, insert it into the bottom of the bowl with a wide knife, and then turn it over. 7 Dice the remaining unformed beef, then boil the stew, put the meat in the pot, and add ginger and onion. (Cut ginger and onion into small pieces, add sesame oil and monosodium glutamate and mix well. ) 8 After the meat is boiled, put the beef in the bowl with the bottom just laid. 9. Put this bowl of vegetables on the pot and steam it after boiling 15 minutes. 10, buckle the big card on this small bowl, and then turn it over and take it off. 1 1 Boil the soup just now, add onion and ginger flowers and pour them on the bowl button to complete the whole process.