1. Wash the beef, cut into four large pieces, bring to a boil in a pot of water, skim off the foam, add green onions (knotted) and ginger slices, simmer over low heat until About two hours later, when it can be pierced with chopsticks, take it out and cool it. To eat

When serving, cut into thin slices across the meat grain and serve on a plate, drizzle with sesame oil, and serve with a small plate each of soy sauce, sweet noodle sauce, and green onions. In the middle, put the onion knots, ginger slices and rice wine. After boiling, turn to low heat and simmer for about 2 hours. It will be cooked when you can poke it through with chopsticks. You can take out the green onions and cut them into sections. Wash and cut the ginger into slices and set aside.

2. When eating, cut into large thin slices across the meat grain and put in a bowl, drizzle with sesame oil, and serve with a small plate each of soy sauce, sweet noodle sauce, and green onion. Tips for making cold beef: 3 grams of green onions are tied into knots and 2 grams are cut into segments!