Ingredients: beef, ginger, onion, wax gourd, medlar, cooking wine, salt, pepper and coriander.

Practice: Wash the beef, cut it into cubes, add ginger slices and scallions, and then rinse to remove blood foam. Wash the wax gourd, peel it, pulp it, slice it, wash the medlar with warm water and control it to dry. Fill the casserole with enough water at a time, bring the beef to a boil, clean it up and add ginger slices, cooking wine and onion. Large fire switch small fire pot 1 hour or more. Add wax gourd slices and Lycium barbarum to fire for 10 minute, and add salt, pepper and coriander powder.

2. Hot and sour pineapple beef soup

Ingredients: 200g beef, 200g pineapple meat, 0/00g rice vinegar/kloc-0, appropriate amount of fresh soup, refined salt, Chili powder, spicy oil, monosodium glutamate, pepper, sugar, garlic and ginger juice.

Practice: Wash the beef, chop it into powder, put it in a bowl, and mix it into paste with a little cold water (to prevent it from forming a ball after heating). Cut pineapple meat into fine particles. Heat the soup pot and add the fresh soup. After boiling, add minced beef, stir quickly with a spoon, skim off the floating foam after boiling, add pineapple granules, rice vinegar, refined salt, Chili powder, spicy oil, monosodium glutamate, pepper, sugar, garlic and ginger juice, and pour into a large soup bowl after boiling.

3. Pumpkin beef soup

Ingredients: 20 tablespoons of stock, pepper 1 spoon, salt 1 spoon, 250g of beef, 500g of pumpkin, 2 shallots, and ginger 1 piece.

Practice: peel off the hard skin of the pumpkin, wash it and cut it into cubes about 3 cm in size. Wash ginger and pat it loose. Wash shallots and tie them. Remove fascia from beef, clean and cut into pieces about 2cm square, first blanch in boiling water, then add broth. When beef is cooked, add pumpkin pieces, ginger and chives and cook together. When beef is cooked, season with pepper and salt.