One, buy the whole beef ribs or tendons (about two pounds) into the pot, add water, add two branches of green onions, ginger six slices, a tablespoon of rice wine, cook for 20 minutes.

[Beef can not be first over water, and should be slowly heated from cold water to boiling and then turn down the heat, and in the middle can not add cold water, a pot in the end of the blood is the source of delicious, as long as the surface of the impurities can be removed after the beef fish]

Two, will be the meat fish out, cut the size of their own preferred pieces or slices. Do not cut the meat before the second practice, because the meat is not yet formed, cut into small pieces and then boil and then stew, the meat will become crooked and unattractive.

Three: In a sauté pan, heat four tablespoons of oil, sauté 20 cloves of garlic, one sliced onion, and two tablespoons of peppercorns. When the onion is soft and fragrant, add three tablespoons of chili bean sauce, one cup of soy sauce, one tablespoon of sugar, and three tablespoons of wine, and sauté for one minute over medium-low heat [you can add a tomato, or leave it out].

Four, the beef and the original beef soup into the pot, and add six star anise, two bay leaves and a little pepper, boil and then continue to cook over moderate heat for an hour, turn off the heat and put the lid on the pot, do not move the contents of the pot, until the pot is cold. Re-heating, and then test the taste and add salt to taste, that is, into the beef soup base!