1. Cut the beef into medium-sized pieces, slice the green onion, and slice the ginger and garlic.
2. Boil the cut beef in boiling water, put the blanched beef in a basin, add cooking wine, a little vinegar, and a moderate amount of seafood soy sauce to marinate. The blanched water can pour out the blood foam and keep the broth for later use.
3. Put some oil in the pot, saute the pepper, star anise, sesame pepper, cinnamon, dried chili, and bay leaves together over a slow fire until fragrant, then put the shallots, garlic slices, and ginger slices into the pot and stir fry for 1 minute. The good materials are put out for later use.
4. Put the beef in the pot, pour the fried spices on top, add salt, sugar, dark soy sauce, and soybean paste in sequence.
5. Add the previously reserved broth to the pot. If you feel that the broth is lacking, add an appropriate amount of water and bring it to a boil.
6. After the high heat has boiled for ten minutes, turn to low heat and simmer for an hour (add or delete the time as appropriate), then turn to high heat to collect the juice, and it is ready to cook.
Tips:Children's shoes that are not ideal for the pot pay a little attention to the bottom of the pot and turn it over.
