Wash the beef (preferably add a few pieces of beef bones) and soak it in clear water for about 30 minutes to remove the blood. Then cook, add appropriate amount of water according to the number and frequency of people eating, and put appropriate amount of onion, ginger, pepper, star anise, fennel, cinnamon and tsaoko in the pot (I put half a slice of onion, a handful of pepper, three star anises, two or three fennel, two big pieces of cinnamon and two big tsaoko). After the fire boils, turn to low heat and stew for about two hours, and the meat is generally cooked. Take out the meat and slice or cut it into pieces for later use. Take out a proper amount of soup, add green radish slices (radish slices can be boiled until soft), salt and monosodium glutamate, and cook noodles at the same time. When the noodles are cooked, pour the soup onto the noodles, add minced garlic and coriander, and drizzle with spicy oil.