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1. Soak the dried bamboo shoots in advance and cut into sections.
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2. Boil water and add cooking wine, cut beef into pieces, wash in cold water and put in blanching water.
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3. Heat the pan with cold oil, add edible oil and lard, and stir-fry the beef that has been blanched in water for six layers to change its color.
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4. Add yellow rock sugar, auxiliary materials, spices (except orange peel), and bean paste in sequence, and stir-fry each one, then put another one down.
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5. Add 2 spoons of dark soy sauce, 3 spoons of brine juice, salt, and beer in turn. Bring to a boil, add dried orange peel, remove the scallions and discard. Boil a pot of water in the stew pot in advance, turn the beef into the stew pot, bring to a boil, turn to low heat, remove the dried orange peel and discard it after half an hour.
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6. Continue to simmer for half an hour, add dried bamboo shoots, and add some salt.
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7. After the beef is tender, you can start the pot.
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