Ingredients: Zanthoxylum bungeanum (used for cooking beef)10g, 4 slices of ginger (used for cooking beef)10g of cooking wine (used for cooking beef), cold water (used for cooking beef) which does not exceed the amount of beef, 2 slices of ginger (used for frying beef) and 400g of edible oil (used for frying beef).

Accessories: 4 pieces of ginger, 2 pieces of cardamom, 2g of red pepper, 2g of green pepper, 20g of dried pepper 1 bar, 20g of soy sauce, 5g of sugar, 7g of salt, hot water 1 big bowl, lobster sauce 1 0g, 2 pieces of star anise and cinnamon 1 bar.

Steps:

1, beef to remove excess fat.

2, cut into large pieces, add pepper, cooking wine, ginger, cold water into the pot, open the lid, slow cooking on medium and small fire 10 minutes, do not boil water, full cooking is best.

3. Remove the bleeding foam and let it cool.

4. Cut into strips the size of a little finger.

5. Add oil to the pot, heat it, fry the beef strips until the color is slightly dark, and remove them. At first, the beef turned to a medium fire.

6. Stir-fry ginger slices, cardamom, fragrant leaves, dried tangerine peel, cinnamon, star anise, red pepper, green pepper, lobster sauce, fennel, dried pepper, clove and kaempferia rhizome in medium heat.

7. Stir-fry the fragrance.

8. Pour beef strips, soy sauce, sugar, salt and stir fry evenly.

9. Add hot water, bring it to a boil, turn to low heat and cook for 30 minutes. Don't dry the soup, just don't eat half of the beef.

10. Finally, add pepper powder, Chili powder and cooked white sesame seeds, stir well and turn off the heat.

1 1, dish, cool, soak, and the oil will be more crisp and fragrant if it is refrigerated in the refrigerator for more than 4 hours.