Ok ~ the most convenient way ~ 1. Cut the beef into pieces. Boil the water in the pot. Put the beef in the fire 1 min. Take it out and wash it. 2. Put the beef into the pot and add boiling water. The beef is less than 2 inches. Add cinnamon, fennel, onion, ginger and cooking wine. Medium fire 1 hour. 3. Take another wok, add a little garlic, add spicy bean paste, pepper, cooking wine and soy sauce and stir-fry for 2 minutes. 4. Add the fried sauce to the beef pot, add the crystal sugar and continue to cook 1 hour. In the meantime, turn it over several times, taste it and add soy sauce/rock sugar as appropriate. 5. Turn off the fire until the juice is thick and rotten. You must not be stingy with the rotor. It doesn't taste good if it's not so crisp. The burning process can also make beef more delicious. First, put the beef in a pot and add water to boil. When the water rises, skim off the foam. Pick up the meat and cut it into pieces (preferably diced). Put the pot on the fire, put the beef in the pot and fan it dry, and pick it up for later use. Put lard and vegetable oil into the pot, add pepper and Pixian watercress (produced in Chongqing). Add a little sugar to taste, stir-fry beef, color the meat, add salt, soy sauce, ginger and other ingredients to stir-fry, add water and simmer for two hours. If it takes too long, add water and cook in a pressure cooker. Friends who like spicy food think Pixian watercress is not exciting enough, so add some red pepper to burn. Sprinkle coriander powder when eating. 24