1, soak fresh beef to remove blood, then prepare a pot of cold water, add beef, add ginger slices and cooking wine, boil over high fire, skim the floating foam after boiling, pick up beef, rinse it with cold water and soak it in cold water for a while.

2. Put the beef in the wok again, add all the materials prepared in advance, pour the clear water, turn it into a small fire and simmer for 2 hours.

3. When the time is up, the fire will collect the juice, and almost one-third of the soup will be left, so you can turn off the fire and cook.

4. Don't take out the marinated beef in a hurry. Let it stand for one afternoon or one night, and then take it out and put it in cold storage. It is more convenient to cut the meat after cold storage! The gravy can be stored and put in the refrigerator for preservation as the next soup of braised beef!

5, then you can adjust a dip you like, and you can have a beautiful meal.