2 kg of beef, 500g of flour, 2 shallots, 2 parsley, stew ingredients: about 0/0 of pepper/kloc, 2 of star anise, 2 of red pepper, a small piece of ginger, 2 of walnuts, proper amount of salt, a handful of vermicelli, proper amount of auricularia and proper amount of day lily.

2. Practice:

(1) Beef stew: beef with a little oil is selected, cut into small pieces, and soaked in cold water for about 3-5 hours. Add cold water to the pot, add beef, add pepper, pepper, star anise, etc., boil over high fire, and scoop out the bleeding powder. Cover the pot and simmer for 2 hours on low heat. Do not open the lid halfway. After stewing for 2 hours, stew for 1 hour. This kind of meat will be tender. You can add salt or not.

(2) Take out the stewed beef, control the water, squeeze the excess water with clean gauze, and put it in the refrigerator for refrigeration, so that the beef is not easy to loosen when it is cut into pieces.

(3) Making cakes: The steamed buns with beef buns can't be made of dough, and yeast powder is not used. Just use ordinary warm water to make dough, and the dough is smooth.

(4) Roll out the dough and put it in an electric baking pan to be cooked with low fire.

(5) It's time to break the bun. You can choose to break it into small pieces by hand.

(6) Prepare semi-finished materials: sugar garlic, soaked fungus, soaked vermicelli, coriander, shallot, soaked daylily, and oily pepper (the best match is said to be Chili sauce).

(7) Pour beef soup into the pot, add day lily, auricularia auricula, salt, pepper, vermicelli and water, and boil for many times to make steamed buns with hot soup. (You can also choose to cook the steamed buns directly in the soup.) Before shipment, add chopped green onion (chopped garlic as standard) and coriander, and pour with spicy oil or Chili sauce.