1, fresh beef is cut into large strips (about 30 cm long and 10 cm wide), the beef is boiled in the pot with clear water, the froth is removed, and then it is boiled for a little time to take out; Add water to the pot again, boil it, add the beef just fished out, cook for half an hour, take it out, cool it and cut it into two centimeters square. Cook the meat's soup is reserved for later use.
2, ginger, garlic, pepper smashed with a knife, Pixian watercress chopped, aniseed, pepper, tri-naphthalene, fennel, cinnamon, fragrant leaves and other spices in moderation, dried peppers cut into sections, green onions cut into sections, and white sugar cooking wine in moderation. Heat the wok with vegetable oil for about 22 ounces. When it is 7 minutes hot, stir-fry watercress, ginger, garlic, spices, dried peppers, onion segments, etc. with mild fire until the watercress is slightly burnt. Stir-fry the cut beef for about 10 minute (pay attention to the heat, and do not stir-fry the cooking wine and white sugar for a while. Pour in the soup of cook the meat, boil it with high fire, and remove the floating foam and boil it.
3. If you simmer the meat, wrap a little coarse tea in a small gauze bag and put it in the pot to simmer, the beef will be tender and tender, and its taste will be better.