2. Pour the water that has not passed the back of the cow into the pot. At the same time, add appropriate amount of fragrant leaves, star anise, pepper and fennel (nothing can be ignored), and add onion, ginger and cooking wine.
3. After mixing the above evenly, put the soaked beef spine into the pot, cover the pot, bring it to a boil with high fire, and continue to burn for about 15 minutes.
4. In the process of roasting beef spine, we can prepare ingredients: it is best to wash a tomato, peel it, and then cut it into pieces (I'm too lazy to peel it, cut it directly with skin), prepare onion and ginger slices, peel potatoes and cut carrots into hob blocks.
5. The ox backbone in the pot has been fired. Turn off the fire.
6. Take out the beef spine, first spread a layer of Chinese cabbage in the stew pot (which can also be ignored), and then put the previously baked beef spine in turn.
7. Then put the cut pieces of tomato, onion and ginger on the backbone of the cow.
8. Pour 50g of cooking wine into a bowl, add appropriate amount of salt and warm water, and stir well.
9. Pour the prepared juice into the saucepan, cover the lid and start stewing.
10, when the meat on the beef spine can be poked through with chopsticks, put in the chopped carrot pieces.
1 1. After stewing for about 15 minutes, add the chopped potato pieces.
12. Cover the pot and continue to stew for about 20 minutes.
13. Finally, sprinkle some coriander and season to serve.