1. Soak the daylily in water in advance, wash it, and remove the old roots for later use.

2. Wash the brisket, cut it into 2cm square pieces, blanch it with boiling water, remove impurities and take it out.

3. Open a new pot of boiling water and add onion, ginger slices, cooking wine and brisket.

4. Cover the pot and simmer for about 1 hour until the breast meat is about 6-7 minutes cooked.

Step 5 take out the cooked beef brisket

6. Pour the oil in the wok, heat it until it is warm, add the onion, ginger and aniseed and saute until fragrant, then add the brisket and stir fry for about 1 minute.

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7. Add Sichuan hot sauce, soy sauce, sugar and salt.

8. Continue to stir evenly on low heat.

9. Add day lily

10. Pour in the previously cooked beef brisket soup, bring it to a boil over high heat, turn to low heat and continue stewing until beef and day lily are cooked, leaving a little soup in the pot.

1 1. Finally, add a proper amount of beef powder to enhance fragrance. If you like coriander flavor, you can add some coriander powder to enhance the flavor.