1. The big one is a spoon and the small one is a tea spoon.
2. Wash the beef and cut into cubes.
3. Soak the beef cubes in clean water for about two hours, changing the water twice to soak the blood.
4. Add clean water to the pot, put the beef in, bring the water to a boil, cook for about two minutes after the water is boiled, a lot of blood foam will appear, turn off the heat and remove the beef.
5. Rinse the impurities on the beef with hot water, and then control the moisture for later use.
6. Add edible oil to the pot to heat up, turn off the minimum heat, put in about 10 rock sugar, and stir-fry on low heat to melt.
7. About two minutes or so, wait until the rock sugar has completely melted and turned reddish brown.
8. Pour the dried beef cubes into the pot and stir-fry evenly to make sure that each piece of meat is coated with sugar.
9. Add boiled water to the pot. It is more water than beef. Don't add any more water later.
10. Prepare all the spices, put them into the condiment ball, and add a few red peppers if you like the spiciness.
11. Put the condiment ball into the pot, add 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, and 1 teaspoon of black pepper. After the water is boiled, turn off the heat and cover and cook for an hour.
12. The auxiliary materials are potatoes, mushrooms and peppers, and carrots and onions can also be added.
13. Peel the potatoes and cut into large pieces, soak them in clean water for ten minutes to wash off the surface starch.
14. Remove the seeds and tendons of the green pepper, wash away the impurities and silt from the shiitake mushrooms, and cut into pieces for later use.
15. After the beef is simmered for an hour, remove the condiment ball, add the potatoes and mushrooms, and stir evenly. Schedule the time according to the taste of the potato you like, and add it to the pot earlier if you like the taste of potato noodles.
16. Add 1 teaspoon of table salt and stir-fry evenly. After the water in the pot is boiled, continue to simmer for half an hour.
17. Add the hot pepper and stir-fry evenly. At this time, 70% to 80% of the soup in the pot has been collected. Carefully shovel the potatoes into pieces when turning.
18. Two minutes after the green pepper is added, add the chives and minced garlic, stir well, and then turn off the heat and take it out of the pot.
