The practice of beef soup:

1 Remove the fat from the beef and fry it into butter for later use.

2, a catty of beef, soaked in cold water for two hours. Take out, squeeze out the blood, pat loose and cut into pieces.

3. Heat a wok, add a little oil, add 50% hot bean paste (half a package, it is better if you can buy Hunan Spicy Girl sauce), stir-fry red oil, add beef, stir-fry several times, and heat water (1 liter).

4. Boil the water, skim off the blood foam and oil powder, and add butter according to the degree of beef fat and thin to increase the flavor.

5. Put dried red pepper and stew (pepper/star anise/fennel/cinnamon/cardamom/ginger slices/Sannai) in the empty pressure cooker, and then pour the beef with soup into the pressure cooker. Stew over high heat 15 minutes.

6. You're done.

I guess that's it. That's it. But to taste, the key is to grasp the temperature.