Style 1

1, to raw beef, scallion, ginger, pepper together with cold water into the pot;

2, boil immediately after the truce, leaving meat abandoned water;

3, again, the pot poured into the clean cold water;

4, together with the new scallion cut into the end of the sliced ginger, pepper, aniseed fennel

5, to be the temperature and fishing up the beef and mutton similar;

6, once again the beef and mutton back to the pot after the fire stew has a clock;

7, pour into the ready yellow cauliflower, dry beans, wild fungus, at any time to replenish the water and moisturize;

8, and then stewed an hour after the truce to start the pot.

Style two

1. beef tendon cleaned and sliced

2. dry cauliflower choose clean

3. warm small water soak 1 hour

4. stewpot in cool water into the beef chunks of green onion, ginger slices, aniseed fennel, aniseed fennel, rice wine open fire boiled

5. remove the top of the blood foam

6. Put into the soaked cauliflower

7. Pour into the rice wine Chinese fire to cook 40 minutes minutes after the seasoning can be removed from the fire to simmer for an hour can be taken.

Style three

Raw materials: cauliflower, dried beans, wild fungus, beef and mutton.

Seasoning: scallion, ginger slices, pepper, aniseed, soy sauce

Style of work

1, to raw beef, scallion, ginger slices, pepper together with cold water into the pot;

2, boil immediately after the armistice, leaving the meat to abandon the water;

3, once again, the pot poured into a clean, cold water;

4, together with a new cut into the finished Onion, ginger, pepper, aniseed, soy sauce;

5, to be the temperature and fishing up the beef and lamb similar;

6, again the beef and lamb back to the pot after the fire stew has a clock;

7, poured into the ready yellow cauliflower, dry bean curd, wild fungus, at any time to rehydrate and moisturize;

8, and then stewed for an hour after the war to start the pot.