1, put water in the pot, add whole beef, two slices of ginger and 1 tablespoon cooking wine and cook.

2. After boiling, remove the blood foam, cover the lid and cook for 30-40 minutes on medium heat until chopsticks can easily insert it and no blood emerges. Remove and let cool.

3. Shred onions and cut parsley. Rub ginger and garlic into a paste, add Chili oil, soy sauce, oyster sauce, aged vinegar, sesame oil, salt and sugar to adjust the juice, cool the beef, cut it into thin slices, add onion, coriander and sauce, add a tablespoon of boiled beef soup and mix well.