I think that stewing beef with only three seasonings can keep the original flavor of beef and make the soup more delicious.

First, blanch the beef in cubes to remove the blood foam, then put it into a pot with water.

Just add the three seasonings of ginger slices, scallion segments and salt, ginger slices to remove the fishy, scallion segments to increase the aroma, and salt to enhance the flavor. Stew slowly over low heat to allow the beef to fully absorb the flavors of the seasonings.