1. Prepare the main ingredients: cut beef brisket, fresh bamboo shoots into hobs, ginger into slices, green onions into sections, and parsley into sections.
2. Put fresh bamboo shoots in the pot and add appropriate amount of water.
3. Cook for about 10 minutes after the fire is boiled.
4. Remove and throw into cold water.
5. Boil the sirloin in a pot under cold water, add an appropriate amount of cooking wine and boil for 2-3 minutes.
6. Remove the sirloin and wash off the floating powder with warm water, remove the fresh bamboo shoots and drain the water for later use.
7. The rapeseed oil is refined and cooked, turn off the heat and return to about 50% of the heat, and stir-fry the red bean paste to produce the red oil.
8. Add the sirloin and stir-fry evenly, then pour the cooking wine.
9. Add rock sugar, ginger, green onion and garlic to burst the fragrance.
10. Add dried chili, bay leaves, star anise, dried hawthorn, grass fruit, cinnamon and saute until fragrant.
11. Add fresh bamboo shoots and stir-fry evenly.
12. Add enough water and bring to a boil, add light soy sauce.
13. Add the dark soy sauce (you can try the salty taste of the soup at this time, if it is too salty, you need to add a little salt).
14. Turn the lid to medium and low heat for 60-90 minutes (you can use a pressure cooker to press for 20-30 minutes in a hurry).
15. Take out the spices and throw them away, then turn to high heat to collect the juice.
16. Serve and sprinkle with coriander.
Tips:Because both the bean paste and the light soy sauce and soy sauce have salt, you should add salt carefully. This recipe does not add extra salt for reference.
