500 grams of beef, 2 tablespoons of rose sufu.

Illicium verum and cinnamon.

Sweet leaves with appropriate amount of sugar 1 spoon.

Onions in moderation and oil in moderation.

Milk beef

1. Prepare raw materials, put rose fermented bean curd and fermented bean curd into a small bowl, add appropriate amount of water and stir well.

2. Soak beef in blood, wash and cut into pieces, blanch in boiling water until it changes color, remove and drain, and skim off the floating foam of beef soup for later use.

3. Heat oil in a wok, add star anise, cinnamon and fragrant leaves and stir-fry until fragrant.

4. Add beef pieces, sugar and fermented milk, stir well, pour in beef soup and stew for 30 minutes.

5. Turn the fire to collect the juice and sprinkle with chopped green onion.