Tools/materials: beef, ginger slices, onion segments, cooking wine, star anise, fragrant leaves, cinnamon, etc.

1. Cut the beef into pieces of appropriate size, rinse with clear water, and remove the blood.

2. Put the cut beef into the pot, add enough water, add ginger slices, onion segments and cooking wine, and boil the water to remove blood and impurities.

3. In another pot, add an appropriate amount of water, add spices such as star anise, fragrant leaves and cinnamon, and simmer for a while after boiling, so that the fragrance of the spices can be fully released. Put the blanched beef into the marinade to ensure that the beef is completely soaked in the marinade.

4. Stew beef: Turn the pot to low heat, cover the lid and stew beef slowly. Time depends on the size and taste of beef. It usually takes 1-2 hours to stew the beef until it is crispy.

5. Braised braised beef can be fished out, sliced or eaten as a whole.