After the beef is marinated, blanch it, adjust the marinade and burn it. Add the beef, stew it, sprinkle with salt and mix well before serving. Specific practices are as follows:

The materials to be prepared in advance include: 3500g beef, appropriate amount of bean paste, 4 tablespoons of onion 1 each, 4 tablespoons of soy sauce, 5 slices of fragrant leaves, 5 codonopsis pilosula, 1 green onion, 6 hawthorn 10, 6 star anise, appropriate amount of cinnamon, 8 red peppers, and garlic 1 each.

1, wash the beef one night in advance, add onion, ginger, salt and cooking wine for one night.

2, marinated beef, washed with cold water, add cold water to the pot, add beef to boil, remove cold water and wash for later use.

3, the pot is hot, add oil, ginger, cinnamon, star anise, onion and stir fry, add bean paste, stir fry for a while, then add water, soy sauce, rock sugar, cooking wine, hawthorn, onion, codonopsis pilosula, and bring to a boil.

4. After the marinade is boiled, add the washed beef, bring it to a boil, simmer for about an hour on low heat, and poke it with chopsticks.

5. Stir with salt and turn off the fire.

6. After the marinade is cool, take out the beef slices and finish.

Precautions:

1, the longer the beef is marinated, the better, preferably overnight.

2. Adding hawthorn can make beef taste tender.