Practice: Wash the beef and cut it into cubes. Pour boiling water into the pot, put the whole beef into the pot, boil it, skim off the floating foam, add the pepper bag, onion ginger and yellow wine, cover the pot, simmer with salt 1 hour, and then put other seasonings for 2.5 hours to be crisp and rotten. Pick out onion, ginger and pepper bags, add monosodium glutamate and sesame oil, take out of the pan and sprinkle with coriander powder.

Ingredients: 2 kg of beef, 5 g of pepper and aniseed, made into seasoning bags, 25 g of onion and ginger, refined salt, monosodium glutamate, sesame oil, yellow wine and coriander powder.

Soup pot is a famous local traditional dish with a long history in Yunnan Province, which generally includes beef, donkey, black goat and dog. Cattle, donkeys, sheep, dogs, etc., which are moderately fat and thin, are selected for the soup pot. Except for the peeling of cattle, all others are chopped into small squares with skin and bones. At least they are cooked in clay pots, and most of them are cooked in large iron pots. After they are cooked with strong fire, they are dipped in seasonings made of chopped green onion, pepper, pepper, mint, celery, etc., which are spicy and delicious.

In addition, the head and feet can be specially selected as the raw materials of the soup pot, which has a unique flavor. Soup pot is the first choice dish that friends and relatives in Pu 'er area often invite together. Soup pot can enhance renal function and strengthen the body. For example, kidneys and whips of cattle, donkeys, sheep and dogs are specially selected as raw materials for soup pot, which has a better effect on strengthening kidney complement.