1. Select any part of beef.

Generally speaking, I prefer the position of sirloin.

The beef brisket I bought is imported, and it will rot if it is really cooked. Foreign fattening beef cattle breeds are just right.

Cut to this size

Put it in the pot and get ready for cooking.

3. Ginger slices are mashed like this.

4. Onion, ginger, cinnamon, pepper and fennel

Put it all in.

Pour in a can of beer.

5. Cut two apples to add flavor. Apples can improve the taste but will not rob the original flavor of the ingredients.

Remove the fishy smell until the beef is crisp and rotten, take out the beef, remove all the spices and seasonings in the soup, and keep the beef soup.

6. Put the star anise into the pot and dry the ginger slices with oil, as do the green onions. Pay attention to the onion at the end, otherwise it will be easy to fry. Anyway, we must fry all three spices in the end. Remember that there is no water, but it can't be burnt yet. This step is the most difficult.

7. It is at this level that all the ginger slices have shrunk and the onions have turned yellow slightly.

Onion leaves basically do not change color.

The ability to grasp the temperature is relatively high.

8. Stir fry the sauce below. Stir-fry the flour paste with low heat, or it will burn before it smells fragrant. Don't burn, it must be a small fire! !

9. Put the beef soup in and cook it. It will take some time.

10. After boiling for 5 minutes, take out the onion and ginger.

This step of catering jargon is called "smashing slag"

Is to get rid of scum.

1 1. Put the cooked beef in and cook for 5 minutes, then pour it out completely, or even divide the soup into several parts.

12. Just put a few pieces of beef in the pot, leave some soup, thicken it and pour some pepper oil. It's very simple.

If you feel weak, a little salt will do.