1. Niu Qian changed it to a knife, cut it into small pieces, and washed away the blood.
2. Add a proper amount of water, add the Niu Qian, and cut a few slices of ginger.
3. Boil twice.
4. Remove and wash the floating foam.
5. Put appropriate amount of oil, pepper, sesame pepper, rock sugar, ginger onion, and bay leaves into the pot and stir fry until fragrant.
6. One spoonful of Pixian bean paste, one spoonful of soybean paste.
7. Fried red oil.
8. Pour in an appropriate amount of water. (You need to add enough water at once.)
9. Put the blanched beef sticks into the boiling pot, and pour the fried sauce.
10. Bring to a boil on high fire.
11. Simmer over medium-low heat for about 50 minutes.
12. Stew until the sauce is simmered, use chopsticks to put it in and out of the cutting plate. Niu Qian soaked in brine overnight more delicious.
13. Cut into a plate, and pour the soup with the soy sauce Niu Gan, which is more delicious. It can also be served with vegetable salad, self-marinated beef, which is delicious no matter how you eat it.
14. Finished product.
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