1. Material selection and arrangement. Choose fresh beef that is neither fat nor lean. First soak it in cold water to clean the congestion. Use a scrub brush to wash the meat clean and remove the bones. Then cut the meat into pieces with a thickness of no more than 40 cm, wash it once in clean water, and store it separately according to the quality of the meat.

2. Adjust the sauce. Add water to the pot, heat it slightly, then add 1/2 of the required amount of salt and soybean paste. Boil for 1 hour, skim off the sauce foam floating on the surface of the soup, put it into a container and set aside.

3. Put the beef into the pot. First place meat bones on the bottom and around the pot so that the meat pieces are not close to the wall of the pot, and then place the meat pieces in the pot according to their tenderness. The old meat pieces are placed at the bottom of the pot, the tender ones are placed on top, and the front legs are placed on top. , put the pork belly in the middle.

4. Sauce making. After the meat pieces are placed in the pot, pour in the prepared miso soup. After boiling, add various ingredients, press with a pressure cooker plate, add water, and cook over high heat for about 4 hours. After the first hour of cooking, skim off the foam and turn the pot again every hour. According to the soup consumption, add appropriate amount of old soup so that every piece of meat can be immersed in the soup. After cooking over high heat for 4 hours, simmer over low heat for another 4 hours to allow the aroma to slowly penetrate into the meat. When simmering, turn the pot every hour to make the meat evenly cooked.

5. Take out the pot. When taking out the pot, use a special iron beater to lift the meat out of the pot piece by piece, scoop out the original soup in the pot, rinse it, and place the meat on a sterilized tray. After cooling, the finished product is ready.