Material preparation: beef, aniseed, cooking wine, pot, water, ginger, chopsticks and onions.

1, wash the beef and cut it into large pieces, but it should not be too big, which is not easy to taste, nor too small, which is not easy to cut then. If it is too thick, you can cut it twice, which is easy to taste.

2. Prepare aniseed and cooking wine. Put water in the pot, ginger and bring to a boil.

3. Add the beef, turn the beef over with chopsticks until the beef becomes discolored, and change it to low heat.

4. Add all the seasonings, turn over the beef, color it evenly, and put the whole onion in a knot.

5, cover, medium and small fire 10 minutes or so, will not overflow the pot as the standard.

6. After ten minutes, open the lid, turn the beef over with chopsticks, and color it evenly. Remember that it is still a medium or small fire, and it will burn for about 30 minutes. Poke it with chopsticks, you can easily poke it in. Don't dry the juice. If it is too much, you can turn on the fire and collect it.