1. Dice the beef and blanch it with the onion in a cold water pot. After the water boils, continue to cook for two or three minutes, and spit out all the blood foam. ) Take out the beef, rinse it, and drain it for later use. While waiting for the water to boil, we can treat vegetables, such as potatoes and carrots, sliced onions and ginger and garlic.

2. Wash the pan, pour a proper amount of oil, add ginger slices, garlic slices, star anise and dried red pepper and stir-fry until fragrant.

3. Add beef and stir fry for about 5 minutes.

4. Add beef bones and appropriate amount of water, and the amount of water should not exceed that of beef. After boiling, turn to low heat and simmer for 70 to 80 minutes (you can also use a pressure cooker, which saves a lot of time and only takes 20 to 30 minutes, but I am afraid it will spit out, so I dare not use it).

5. After the time is up, pick up the cow bones, no need. Add 2 tablespoons of soy sauce, 1 tsp of sugar, and a proper amount of salt (not much salt, but salted soy sauce) to the soup, and turn to high heat.

6. Take another wok, pour a little oil, put carrots, potatoes and onions into the wok, and add some salt to stir fry for about 5 minutes. After such frying, vegetables are easier to cook and more delicious.

7. At this time, a small part of the soup in the pot has been collected. Add the vegetables fried in step 6 and continue to stew. Stir them from time to time to prevent them from sticking to the pan. If you like soup and bibimbap, don't collect too dry juice at last. You can leave some. Grind some black pepper and sprinkle it on before cooking. Sprinkle some chopped green onion for decoration.