2. Dice the onion, cut the onion into sections, and dry pack the fragrant leaves, tsaoko, pepper and hawthorn.

3. Put the beef pieces into a pot with cold water, and then boil for 3-5 minutes.

4. Remove the beef pieces from the boiling place in the pot and control the water for later use.

5. Put oil in the pot, add chopped green onion, onion, garlic, ginger, dried pepper and star anise.

6. Stir-fry until the onions are soft, add Pixian watercress, and stir-fry the red oil on low heat.

7. Add the beef pieces to the water, stir well, and pour in some soy sauce and soy sauce.

8. Add a spoonful of sugar, add some water, and then put the bag in.

9. Put the beef pieces and soup into an inner pot without a hot pot, and boil it over high fire for 15 minutes.

10. Put it in an outer pot without hot pot, cover it and stew for about an hour, and season it with salt before taking it out.