Ingredients: 500g beef (ribs) and 200g chestnuts (fresh). Accessories: 5 mushrooms. Seasoning: Xinhe June fresh soy sauce, Xinhe sweet noodle sauce, onion, ginger, pepper, tsaoko, cardamom, star anise and oil. Practice: 1. Cut beef into 2cm square pieces, soak it in clear water for several times, drain the water, shell chestnuts, iron off the fine skin, put the drained wok on high fire, inject clear water, add beef after boiling, blanch and skim off the floating foam. After the meat is firm, take out the drained wok, enlarge the fire, put oil in the hot wok, and add onion, ginger and tsaoko. When frying, add Xinhe June fresh soy sauce and Xinhe sweet noodle sauce, stir fry, and most of the water is absorbed into the meat. After filtering, pour boiling water into the pot, add mushrooms, simmer for 40 minutes, then add chestnuts, simmer for 10 minute, and collect juice with high fire. When the juice is thick, it can be served on a plate.