1. Soak the beef ribs to remove the blood water, and change the water several times in between.
2. Cut into large squares of 2 x 2 cm.
3. Pour cold water into the pot, add 3 slices of ginger and 15g of cooking wine, boil and skim the foam. Cook for about 8 minutes and remove, rinse with hot water and control excess water.
4. Prepare 2 scallions, 3 ginger slices, and 5 garlics. One tablespoon of Pixian bean paste. Marinated ingredients: appropriate amount of dried chili, one white kou, one small piece of angelica, one grass kou, one small piece of ginger, two aniseed, 20 peppercorns, a small pinch of fennel, five bay leaves.
5. Add 1/2 of the water in a cast iron pot, add spices, and bring to a boil on low heat.
6. Put 25g of oil in the wok and fry a tablespoon of Pixian bean paste, preferably with red oil.
7. Add the green onion, ginger, garlic and stir fry, then add the beef cubes with controlled dry water.
8. After stirring, add 30g of cooking wine and 10g of soy sauce, and continue to stir for one minute.
9. Pour the fried beef cubes into the cast iron pan next to it.
10. Wash the wok, add 9 pieces of rock sugar and 35g of water. Simmer until caramelized,
11. Add a small bowl of hot water to a boil, and pour the cooked sugar into the cast iron pot next to it.
12. Cover the pot and simmer for 40 minutes
13. After cooking for half an hour, taste the soup and add some salt according to your own taste.
