beef in appropriate amount, 3 potatoes, 2 carrots, onions and salt in appropriate amount, a piece of ginger, 1/2 garlic, 2 star anises, Chinese red pepper and dry red pepper in appropriate amount, 2 spoons of dark soy sauce, scallion in appropriate amount

1. Cut the beef into dices, put into a pan with cool water together with the scallion for blanching. Get out the beef, wash up and drain. Cut the potatoes and carrots into hob blocks, cut the onions into slices, cut the ginger and scallion into slices.

2. Clean the pan, add oil in appropriate amount, heat, then put in ginger, garlic, star anises, dry red pepper, stir until fragrant.

3. Put in the beef, stir for about 5 minutes.

4. Add bovine bones and water in appropriate amount, the water will be over the beef. When boiled, turn to low heat, simmer for 70-80 minutes.

5. Get out the bovine bones, abandon. Add 2 spoon of dark soy sauce, a small spoon of white sugar and appropriate salt into the soup, turn to high heat.

6. Pour a little oil into another pan, put in the cut carrots, potatoes and onions, season with appropriate salt, stir for about 5 minutes.

7. Simmer until there is still half of the soup, put in the vegetables stirred in step 6, continue to simmer, and stir from time to time to prevent sticking.

8. If you like to mix the cooked rice with soup, don’t simmer to dry, keep some soup. Before remove, sprinkle with ground black pepper. Finally sprinkle with chopped scallion for decoration.