1. Cut the beef into cubes of 2 to 2.5 grams according to different parts. Boil it in water first to remove the smell and smell, then take it out and drain it.

2. Drain the water and apply yellow sauce on the meat.

3. When putting it into the pot, first use bones to pad the bottom of the pot, arrange the pot according to different parts of the meat, and after boiling, add the accessories. In each pot, old brine is added with water, and the pots are mixed with each other, and new auxiliary ingredients are added to each pot. First boil over high heat, then simmer slowly, and take it out of the pot after 6 to 7 hours.

The key to craftsmanship

When coding beef, the old ones are coded on the bottom, the tender ones are coded on top, and the hind legs, waist, trident, upper brain and other parts are coded on the middle layer.