Ingredients: 400 grams of beef for 3 people; auxiliary ingredients: 2 teaspoons of salt; a handful of fennel; a handful of nutmeg; 2-3 peppercorns; a small handful of white pepper; a small handful of dark soy sauce; an appropriate amount of light soy sauce; 3 tablespoons of wine or cooking wine or Huadiao wine; an appropriate amount of wolfberry,

Ginkgo, tangerine peel, chili, appropriate amount of white sugar, 1 tablespoon green onion, one ginger, half rock sugar, a handful of white peony root, 5 bay leaves, 6 cinnamon bark, one clove, 3 cloves. Expand all accessories. Step 1: Wash your hands, cut the ingredients, and let’s get started!

Step 2: Heat oil. Step 3: When it is hot, add onion, ginger, garlic, and peppercorns. Stir it over high heat. Step 4: When fragrant, add broth. Step 5: Add all the seasonings. Add an appropriate amount of chili pepper according to your family's taste.

Don’t worry about the rock sugar. You think it is for the taste. Step 6: Add the previously cooked beef and the water used to cook the beef.

Stew slowly over low heat until the flavor slowly penetrates. Step 7: Stew for about 20 minutes. You can add some wolfberry, tangerine peel, ginkgo, and salt. Step 8: When half of the soup is left, the beef will be cooked through when pierced with chopsticks.

In step 9 of the pot, today I used the remaining soup to stew the dried fragrant rice.