2, ingredients: 1 white onion, ginger 1, 1 small handful of coriander, 1 clove of garlic, millet chili 2, 1 slice of sesame leaves, anise 1, pepper 1 small handful of pepper;
3, seasoning: water, cooking oil, soya sauce, cooking wine, sesame oil, chicken broth, salt in moderation;
4, first of all, the beef washed and soaked half an hour to remove the blood water, and then fished out and cut into 10 cm size of beef cubes, cut into pieces, peeled and sliced ginger, small circle cut, coriander chopped spare. blood, and then fished out and cut into 10 centimeters about the size of the beef block, white onion cut section, ginger peeled and sliced, millet chili cut small circle, chopped cilantro spare.
5, start a pot of hot, into enough water, and then into the cut beef blocks, a little wine, blanch on high heat, cook until the water continues to blanch for 3 minutes can be removed, blanching process need to use a spatula to remove the water surface of the blood foam froth.
6, another pot, add enough boiling water, put all the ginger, anise 1, 1 piece of sesame leaves, pepper 1 small handful, down into the blanched beef block, add a spoonful of salt, large fire again boil to small fire slowly cook 40 minutes, after cooking, do not rush out of the beef, close the lid and continue to simmer for half an hour.
7, stewed beef after the beef out, against the grain cut into thin slices, and then all loaded into a bowl, add chopped cilantro, drizzle a little sesame oil, soy sauce 1 tbsp, chicken essence 1 tsp, and finally a pot of oil, hot oil into the chopped millet chili, stir fry the red oil, drizzle the beef while hot, and then use chopsticks to stir evenly, cold beef that is into.