Ingredients: beef 75g, bean paste10g, white radish 30g, pepper15g, salt 2g, peanut oil10g, sugar and star anise.

Beef ribs are cut into pieces, blanched in boiling water, taken out and cut into cubes. Dice the white radish. Zanthoxylum bungeanum and star anise are wrapped in gauze.

Put peanut oil in a pot over high heat until it is 3% cooked, add bean paste and stir-fry until the oil turns red. Add fresh soup150g, beef, spice bag, salt and sugar, boil, decant and discard the froth, and use low fire until cooked. Blanch the radish in boiling water, cook with salt until the juice is thick and the meat is rotten, take out the sachet and sprinkle with coriander when eating.

2. Practice 2:

Ingredients: beef, potato, carrot, seasoning: dried red pepper, ginger, onion, cinnamon, salt, spiced powder, soy sauce, white wine, sugar, salad oil, water and starch.

Wash the beef, cut it into pieces, rinse it with water, and drain it.

Marinate beef with soy sauce, starch, white wine and cinnamon. After catching it evenly, wrap it with plastic wrap and marinate it for about 2 hours.

Peel the potato and cut it into pieces. Wash the carrot and cut it into pieces. Rinse it with water and slice the ginger for later use. After the beef is salted, remove the cinnamon and pour out the excess water.

Pour a layer of salad oil into the pot. The amount of oil should be more, because the beef used this time is very thin and there is not much oil. First, saute onion slices, ginger slices and dried red pepper with hot oil, then add beef and stir fry.

After the beef absorbs the oil, pour in the soy sauce and add the white sugar. Stir-fry evenly, pour in water that is less than half of the beef, and bring to a boil over medium heat.

When the smell of beef comes out, pour in clear water, and the amount of water is completely over the beef. Season it for the second time, and add the five-spice powder and salt to simmer. Make sure there are always bubbles in the pot, so that after 40-50 minutes, the beef is crisp and rotten, and the broth is not consumed much. Put the potato and carrot pieces in and simmer for about 10 minute.

3. Practice 3:

Ingredients: beef1000g, star anise 3g, white radish100g, cinnamon 3g, cooked vegetable oil150g, Shaoxing wine15g, Pixian watercress 80g and white sugar10g.

Choose beef wrapped with ribs (ribs are better), first wash it with clear water and cut it into small pieces (1000g and cut it into 50 pieces). Put it in a bowl, add water1500g, soak for 20 minutes, pour it into a aluminum pot, and boil until it just boils, and remove the blood foam, otherwise the dish will not be refreshing.

The ginger is broken, the onion is cut into sections, and the radish is peeled and obliquely cut into hob blocks. Stir-fry white sugar into sugar juice. Cinnamon bark, pepper and star anise are wrapped into spice bags with gauze, and Pixian watercress is finely chopped.

Put the wok on the fire, add Pixian watercress and cooked vegetable oil to stir-fry for excellent flavor, add boiled beef and water for about 3 minutes, and use a colander to pick off the watercress residue. Pour into the beef aluminum pot, then add ginger, onion, Shaoxing wine, salt, sugar juice and spice bag in turn, and simmer for 4 hours. When the beef soft juice is thick, add radish and continue to cook for half an hour. Remove the ginger, onion and spice bags, and serve in a plate.