1. Cut onion, slice ginger and wash mushrooms. Put the whole beef into a pot, add clean water without meat, boil it with strong fire, remove the blood and take it out.

2. Add water to the pot to boil, and add onion, ginger and pepper;

3. Add beef, first boil it over high fire, then put aside floating foam and simmer for about 60 to 80 minutes;

4. Take out the stew, cool it and cut it into strips with a length of10cm and a thickness of 0.5cm for later use;

5. Mix the soy sauce, beef stew and cooking wine into a small bowl;

6. Put oil in the pot. When the oil is hot, add onion, ginger and pepper and stir-fry until fragrant. When the onion and ginger taste bad, remove the onion, ginger and pepper.

7. Pour in soy sauce, original soup and cooking wine to make juice;

8. After the soup is boiled, add salt and stir it evenly. Put the beef strips into the pot, don't stir them when you put them, keep them as they are, and heat the beef with low heat to make it tasty;

9. After the soup is concentrated, add wet starch, change the fire to thicken the soup, add monosodium glutamate, pour sesame oil, and turn off the fire;

10, don't sprinkle meat when cooking, just pour it into the container and sprinkle with chopped green onion.