1, 500 grams of beef brisket, 150 grams of potatoes, 100 grams of carrots, 80 grams of onions, rock sugar 3, 5 grams of green onions, ginger, 5 grams of garlic, 2 star anise, pepper 1 small handful of cinnamon 1 small piece of dried chili peppers, 2 tablespoons of cooking wine, soy sauce 1 tablespoon of soy sauce 1 tablespoon of soy sauce, 2 pieces of coriander, coriander. 2. 2, the brisket washed, put into the water soaked for half an hour (during the period of a few water changes) and then fished out, the pot into the right amount of cold water, down into the brisket, boiling with a funnel will be fished out, and then rinse off the blood froth with water, drained to be used. 3, will be chopped beans, star anise, cinnamon, coriander, dried chili peppers, pepper, washed and drained, onion pull knot, ginger sliced, garlic peeled; carrots, potatoes, Onions are cut into pieces, parsley washed for use. 4, hot pan oil, into the Pixian soybean, sautéed red oil into the brisket, star anise, cinnamon, sesame seeds, dried chili peppers, peppercorns, ginger, garlic, sautéed. 5, add two tablespoons of wine, sautéed; and then add soy sauce, soy sauce each a small spoon as well as an appropriate amount of salt, sautéed again; and finally into the onion knots and 3 icing sugar. 6, add more than enough hot water, cover the lid. Turn off the heat and simmer for about 70 minutes. 7, add the carrots and potatoes and cook for about 10 minutes. 8, add the onions and cook for one minute, then turn off the heat and add the cilantro and then serve.