(1) Ingredients: 5 Jin of beef rib; Soy sauce is five or two; Two ounces of salt; Three onion segments; One or two sweet noodle sauces; Garlic head; Five slices of ginger; Zanthoxylum bungeanum; Aniseed; Clove, cinnamon, cardamom, Amomum villosum, cinnamon, angelica dahurica, etc.

(2) Wash the beef rib, control the blood, cut it into cubes with a saw, soak it in cold water for about 30 minutes, put it in a boiling pot and cook it thoroughly.

(3) Change a pot of water again and then cook the beef. After the foam floats, skim it, add various seasonings and medicinal materials (wrapped in cloth for next use), and simmer slowly with warm fire.

2. Practice 2

(1) Ingredients: beef (buttock), carrot 1 root, onion 1 piece, celery, 1 root, red wine 1 bottle, broth, scallion 1 root, and white pepper.

(2) cut beef into large pieces, carrot into hob pieces, celery into small pieces, and onion into square pieces;

(3) Pour in red wine and olive oil, add spices to the above ingredients and marinate them for 24 hours;

(4) After salting, the beef and vegetables are respectively taken out and drained, and the beef is drained and fried with a small amount of oil;

(5) After the beef is fried, remove the oil, stir-fry the vegetables in another pan, add tomato sauce and a little butter and stir-fry together;

(6) Stir-fry vegetables until they are cut off, add beef, stir-fry and sprinkle two spoonfuls of flour, stir-fry until the flour is cooked, add broth and red wine and boil;

(7) After boiling, reduce the heat to low heat and continue stewing 1.5 hours.

3. Practice 3

(1) Ingredients: 500g of Chinese cabbage (green mouth), 300g of bean curd (south), 0g of green onion15g, 0g of ginger15g, 8g of salt, 2g of pepper and 5g of chicken powder.

(2) beef is washed and cut into pieces, boiled in cold water, taken out and washed with tap water;

(3) Pour the water out of the pot. When the oil in the pot is hot, add ginger slices (large ones, like spicy ones, and then put dried peppers). Then pour the beef pieces into the pot and stir-fry. It feels almost the same. Just don't blacken the meat. Pour cold water over the beef, and put soy sauce, spiced and star anise. Never put salt at this time, otherwise the beef will not rot easily.

(4) After the cold water boils, change it to a small fire and stew it for almost one or two hours. Take a look at it in the middle. If the water is boiled dry, you can add some more water. When you think the beef is rotten, stew it;

(5) You can fry the washed and cut Chinese cabbage first;

(6) Then, pour the soup with beef, add salt and light soy sauce, and stew for about half an hour.