2. Wash the meat in the second knife, add the cooking wine, onion, ginger and star anise into the pot in cold water, boil over high fire to remove foam, turn to low fire and cook for 25-30 minutes (if there is less meat, the time can be reduced), and soak for more than 15 minutes without opening the lid; Then take it out and cool it for later use.
3. Cut the cooked meat into long square pieces, and keep each piece as thin and even as possible. The thinner the better. At the same time, cut the cucumber into rectangular pieces, then roll a piece of meat and a cucumber together and put them on a plate.
4. Put the above seasoning into a bowl, add a proper amount of fresh soup to make juice, pour it evenly on the sliced meat (or put it in a dipping dish), and sprinkle with chopped green onion.