Material preparation: large piece of beef 1 kg, half a green onion, 30g of ginger, 20g of cooking wine, 20g of cooking oil, 50g of soy sauce150g, 60g of bean paste, 0g of rock sugar15g, 20g of salt, spices, etc.

1, get the materials ready first, so as not to be in a hurry.

2. The spices are packed in cloth bags, washed several times and soaked in warm water for a few minutes to remove the crumbs and bitterness.

3, beef soaked in cold water for 2 hours, go to the blood water, fresh beef tendon can be soaked in cold water for a while and boiled in a pot. While cooking, it is important to skim off the floating foam with oil. Turn it over from time to time and turn the bottom up, until there are few floating bubbles.

4. Take out the beef and filter it with gauze. You get a soup in this step. With this sauce, the beef tastes better.

5. Heat oil in the pot, stir-fry ginger and onion until both sides are slightly yellow, pour into the stock, and leave the remaining oil in the pot.

6. Add the onion companion bean paste and saute until fragrant, then add the raw extract and pour it into the stock pot.

7, add water to the pot to 2 kg, add meat, spice bags, rock sugar, salt. After boiling, pour in cooking wine and taste salty, which is much heavier than normal taste, otherwise the meat will not be salty.

8. Leave a gap in the lid when the fire is slightly rolling. After cooking for one hour, poke it with chopsticks, and you can poke it through.

9. Remove the meat from a suitable basin, filter out the dregs in the soup, and remove the package. Pour the soup into a basin and soak it overnight, and put it in the refrigerator in summer.

10, the next day, after the meat is fished out, it will be a pot of old soup. It will be boiled again, filtered once, and frozen in such a box. Next time, add it to the new stock, the more bittern, the more fragrant it will be. If you want to cook vegetarian dishes, divide them out, so you don't have to keep vegetarian soup.