1. Soak the beef for about an hour, soak in bleeding water to keep the original flavor without blanching
2. Drain the soaked beef. Be sure to cut into thick slices or chunks against the texture of the beef, as you like.
3. Pour some oil into the hot pot and heat it up
4. Pour the beef slices and stir fry. Be sure to fry the water patiently. If the beef is filled with water, the more water will be added as it is fried
5. After the water is fried, add a tablespoon of lard and stir fry. If there is butter in the beef, you don’t need to put the lard
6. Pour in a spoonful of soy sauce and stir fry for a while, turn to low heat, add cinnamon, star anise, and ginger slices and stir fry again
7. Stir fry until it is oily and when it is a bit sticky, add a tablespoon of hot sauce and stir fry (if you like spicy food, add more)
8. Stir-fry evenly, pour in boiling water that has not been used for beef, then add dried red pepper to boil over high heat, do not cover the pot, let the fishy smell drift out with the water vapor, if there is any foam, use a spoon
9. Boil on high heat for about one minute, then cover the pot, turn to low heat and simmer
10. When it is half cooked, add some salt to taste, and simmer again
11. Because it is made into a beef hot pot, you can put a variety of vegetables, vermicelli, a thousand sheets, and various types of meatballs into the hot pot, so when the pot has some remaining soup, turn off the heat and sprinkle with garlic. Put it into the pot, light the cassette stove, put some vegetables as many times as you like, and cook as you eat
Tips:1: Beef must not be sliced straight, cut in reverse, otherwise the beef will taste very woody and sticky.\n2: Cook until it is half-cooked and then add salt, the beef will cook faster\n3: Cooked beef Be sure to leave more soup in the pot, or else you can’t put vegetable balls in it and boil it
