1. 5 kg of spiced beef is changed into pieces of about 5 g, which should be uniform, mainly sliced or the size you think is satisfactory. First, code it with cooking wine, ginger, green onions and Sichuan salt for 1 hour, then put it in a cold water pot with appropriate amount of salt, and slowly boil it over medium heat. Take out the beef until it is cut off, and then take it out and clean it with water. Then put it in the brine and marinate it slowly with low fire (fire is not allowed, for one thing, the brine volatilizes quickly, and for another, the beef is not easy to cook and rake) for about 1 hour, and then take it out of the pot. It is required to be golden in color, rich in five flavors, soft and delicious, and can be used with assorted dishes and cold dishes. 2. Sauced beef Take three catties of beef as an example (it's like two to three meals for two people). Three catties of fresh beef (you tell the shop assistant how to do it, and he will recommend you to buy the most suitable beef part) is cut into 3 to 4 pieces (the volume will be nearly doubled when cooked), washed with clean water (tap water will do), and it's best to soak it for 3 to 5 minutes. Use this time to put clean water into the wok (the amount of water is estimated to be enough). Dry the washed and soaked meat in a container that can empty water (any container can be empty until it doesn't drip water), then put the meat in boiling water and boil it for 2 ~ 3 minutes (commonly known as "tightening the meat", the purpose is to "tighten" the blood in the meat and remove the odor). In the process of tightening the meat, you can prepare the next step: put clean water (the amount of water can be less than 2/3 of the meat) in the pressure cooker, add 3 pieces of green onion (about 1 ~ 2 inches long) and 3 ~ 4 pieces of ginger (about 2 mm thick), find a clean gauze (or a seasoning box specially used for cooking meat) and put some pepper, fennel and 1 ~ 2 aniseed. Add some cooking wine to the pot (don't put salty seasonings such as salt, soy sauce or noodle sauce) and bring to a boil. Pick up the tight meat with a strainer, empty it for a few times, put it into a boiling pressure cooker, and cover the lid and air valve (please check that the air valve and air valve of the lid are not blocked before covering). After the pressure cooker is turned on, turn the fire to low heat for 15 ~ 18 minutes, and turn off the fire until the pot cools itself under reduced pressure (until the gas valve can be safely taken down and the lid can be opened). Open the pot cover, remove the meat, cool it aside, and then sit the pot on the fire (if you are not skilled in the next step, you can turn down the fire a little). At this time, stir-fry the noodle sauce: cook a stir-fry spoon, put a little oil, heat it to 7% to 8%, pour in the noodle sauce (generally half a bag to one bag of noodle sauce, according to personal taste), stir-fry it like a stir-fry until the oil and noodle sauce are evenly mixed (don't stir-fry). At this time, the soup in the pressure cooker should be opened, pour in the fried noodle sauce, stir well, and then add a proper amount of soy sauce, salt and chicken essence). Let the pan cool. Don't worry about enjoying it. The meat will taste better if it is soaked in the original soup for a few hours. You can put the soup with meat in a container. After the soup cools, cover it and put it in the refrigerator (to prevent cross-flavor). Take as much as you want each time. Try not to turn it over if you don't eat it, otherwise it will go bad easily.