Wash the beef and cut it into small pieces. Wash and roll the green onion, slice the ginger, and cut the sharp chili pepper into small pieces. Do not cut the cabbage too much, cabbage root and cabbage leaves are best separated.

Pot of cold water, beef with cold water in the pot to cook, see the blood out, meat color white almost ready.

Pour off the blood water, wash the beef with clean water. Note that the whole wash with hot water. Do not use cold water to wash the beef.

Put oil in the pot, put the sharp chili pepper in the pot to stir for a while, and then under the beef with stir-fry, put a spoonful of soy sauce, cooking wine, a little bit of vinegar, green onions, ginger, star anise, sesame seeds, and other spices you like, put water in the pot more than the height of the beef, high heat to boil, and then turn off the heat and slowly simmering it. The longer it takes, the stronger the flavor will be!

Wait until the beef stewed to almost rotten when the first into the cabbage root, and then put the cabbage leaves. The first thing you need to do is to put salt on it before you start the pot!