1. Prepare ingredients: 400g of beef. Accessories: 6 pieces of Chinese kale, carrot 1 root.

2. Put the whole beef into the pot, and then add Radix Angelicae Dahuricae, Rhizoma Zingiberis Recens, Folium Cinnamomi Japonici, Fructus Amomi, Cortex Cinnamomi Japonici and Pericarpium Citri Tangerinae. Put carrots and yellow wine.

3. Add onion and ginger, bring to a boil, and skim off the blood foam to ensure that the water is no better than beef. Cover and cook for 40 minutes to 1 hour (put less water in the pressure cooker, cover the valve and cook for 20-25 minutes to eight minutes).

4. After cooking, take it out to cool, then cut it into 0.5 cm thick chunks, put it in a bowl, put some minced onion and ginger, enlarge the ingredients in the bowl, then pour the original soup of boiled beef into the bowl (preferably soaked), and finally put a little soy sauce and salt.

Steam in the pot for 20 minutes, pour the soup into the pot to thicken, then put the meat slices on the plate, surround the sides with vegetables, pour the juice, and the delicious dishes will be served.