Materials:

1, fennel, Zanthoxylum bungeanum, flour paste, Radix Rehmanniae Preparata, Radix Angelicae Sinensis, Fructus Siraitiae Grosvenorii, Radix Angelicae Dahuricae, Radix Paeoniae Alba, Cortex Cinnamomi and Red Pepper150g each;

2. Pepper, star anise, clove, Cyperus rotundus, dried tangerine peel, cinnamon, ginger, crystal sugar, bean paste, green onion, garlic, butter and beef100g each;

3. 350g of soy sauce, 30g of monosodium glutamate, 3000g of boiled water and 200g of salt;

Steps:

1, all materials are washed and simply rinsed with warm water;

2. Crush the old ginger, put the salad oil into the pot, and add the onion, ginger and garlic in turn when it is 80% hot;

3. Then add bean paste, soy sauce and salt;

4. Then add rock sugar, butter and beef;

5. Finally, add water, add all ingredients after boiling, and turn to low heat for slow cooking. You don't need to cover the pot, and you can taste it completely.