Accessories: ginger 1, star anise 2, tsaoko 1, sugar 1, bayberry wine 2, scallion and pepper.

1 Dice the beef brisket, put it in a big bowl with pepper, soak it in clear water for about 20 minutes, then pour off the blood and drain the beef. If there is a lot of blood, you can change the water and blanch it halfway. Chop 2 slices of ginger, put them in a clear water pot with beef, and continue to cook for five or six minutes after boiling. Pick up the beef, wash it and drain it for later use.

2. Wash the pan, add two spoonfuls of oil, add the drained beef, ginger slices and onion segments, stir fry over medium heat, add two spoonfuls of Myrica rubra wine while frying, add 1 spoon of soy sauce, 1 spoon of soy sauce and 1 spoon of sugar, and stir well.

3 Stir the beef until the color is even. Add the octagonal box of Amomum tsao-ko, bring to a boil, put it in a casserole, cover the pot, and simmer for more than 2 hours until the beef is soft and rotten. Turn to high heat to collect juice. At this time, you can taste the salt and add some salt to taste.

Beef, potato, carrot, seasoning: dried red pepper, ginger, onion, cinnamon, salt, allspice powder, soy sauce, white wine, sugar, salad oil, clear water and starch.

1 Wash beef, cut into pieces, rinse with clear water, and drain.

Marinate beef with soy sauce, starch, white wine and cinnamon. Grab it evenly, wrap it with plastic wrap and marinate it for about 2 hours.

Peel and slice potatoes. Wash carrots and cut them into pieces. Rinse with water for later use. Slice ginger for later use. After the beef is marinated, take out the cinnamon and pour out the excess water.

Pour a layer of salad oil into the pot. The amount of oil is more, because the beef used this time is very thin and there is not much oil. Saute shallot slices, ginger slices and dried peppers in hot oil first, then add beef and stir fry.

5 After the beef absorbs oil, pour in soy sauce and add sugar. Stir-fry evenly, pour in less than half of the water of beef and bring to a boil over medium heat.

After the smell of beef comes out, pour in water, and the amount of water is less than that of beef. Seasoning for the second time, adding spiced powder and salt to simmer. Make sure there are bubbles in the pot all the time, so that the beef will be crisp and rotten after 40-50 minutes, and the soup will not be consumed much. Put the potatoes and carrots in and stew for about 10 minutes.

Beef1000g, star anise 3g, white radish100g, cinnamon 3g, cooked vegetable oil150g, Shaoxing wine15g, Pixian watercress 80g, white sugar10g, ginger.

1 Choose ribs wrapped in beef (ribs are better), wash them with clear water first and cut them into small pieces (1000g and cut them into 50 pieces). Put it in a bowl, add 1500g water, soak it for 20 minutes, pour it into aluminum pot, and cook until it just boils, and remove the blood foam, otherwise the dish will not be refreshing.

2 Mash the ginger, cut the onion into sections, peel the radish and cut it into hob blocks. Stir-fry white sugar into sugar juice. Cortex Cinnamomi Japonici, Fructus Zanthoxyli and Fructus Anisi Stellati are wrapped in gauze, and Pixian watercress is chopped.

3 Put the wok on the fire, add Pixian watercress and cooked vegetable oil, stir-fry for excellent taste, add boiled beef for about 3 minutes, and pick off the watercress residue with a colander. Pour in beef aluminum pot, then add ginger, onion, Shaoxing wine, salt, sugar juice and spice bag in turn, and simmer for 4 hours until the beef is cooked. When the soft juice is thick, add radish and continue to cook for half an hour. Take out ginger, onion and spice bags and serve them on a plate.

Special note: the whole firing process uses a small fire, so we must pay attention to dry the soup, and we can't add water halfway, so as not to affect the mellow taste.

Features: This dish is cooked by traditional Sichuan cuisine. The finished dish is salty and mellow. Is it meat? The juice is thick, fragrant, beautiful and generous, and its color is golden red.