1. Spices: ginger, green onions, star anise, cinnamon, bay leaves, hawthorn slices, dried chili (appropriate amount), pepper
2. Soak the pepper in water and put it in the pot with the beef. After soaking the blood, drain the blood and drain the beef. If there is a lot of blood, the water can be changed once in the middle
3. Cut the ginger and green onions into slices, put the wagyu beef in a pot of clear water, pour an appropriate amount of rice wine, and continue to boil for five or six minutes
4. Pick up the beef, rinse with water and drain for later use. After soaking in step 2 and blanching in step 3, the blood will go more thoroughly
5. Wash the pot, add two spoons of oil, first stir the ginger slices, scallion white, then pour in the drained beef and stir-fry over medium heat. Add light soy sauce, dark soy sauce, rock sugar and the remaining spices, and stir-fry evenly (to save time, I Pressure cooker used)
6. Stir-fry the beef until it is evenly colored, add water to cover the beef, boil and cover the pressure cooker, 40 minutes
7. When the beef is soft and rotten, turn to high heat to collect the juice. At this time, you can taste the saltiness and add some salt to taste (specially save more soup, prepare for the next soup tomorrow, hehe)
8. Sprinkle with coriander, ha, the fragrant and secret braised beef is here~
Tips:1) When frying, try to use a low fire to avoid zooming in the ingredients
2) When cooking beef, use chopsticks to test the beef's softness first, and extend the cooking time as appropriate
3) Be prepared to reserve beef noodles, the soup base is the most important, so add enough water at a time
