1, 5 kg of spiced beef, replaced by about 500 g pieces, which should be uniform, mainly sliced or of a size that you feel satisfied with. First use cooking wine, ginger, green onion and Sichuan salt 1 hour, then put it in a cold water pot with a proper amount of salt, cook it slowly over medium heat, take it out after the beef stops growing, and then wash it with clear water. Then put it in the brine and marinate it slowly with low fire (fire is not allowed, for one thing, the brine volatilizes quickly, and for another, the beef is not easy to cook and rake) 1 hour or so, and then take it out of the pot. It is required to be golden in color, rich in five flavors, soft and delicious, and can be paired with assorted dishes and cold dishes. 2. Sauced beef Take three Jin of beef as an example (equivalent to two to three meals for two people). Three Jin of fresh beef (you tell the clerk how to do it, and he will recommend you to buy the most suitable beef part) is cut into 3 to 4 pieces (the volume will nearly double when cooked), washed with clean water (tap water is also ok), and it is best to soak for 3 to 5 minutes. Use this time to put water into the wok (the amount of water is estimated to be enough). Dry the washed and soaked meat in a container that can be emptied of water (any container can be emptied until it doesn't drip), and then cook the meat in boiling water for 2 ~ 3 minutes (commonly known as "tying the meat", the purpose is to "tie the blood in the meat" and remove the odor). In the process of tightening the meat, you can prepare for the next step: put clean water (the amount of water can be less than 2/3 of the meat) in the pressure cooker, add 3 shallots (about 1 ~ 2 inches long) and 3 ~ 4 pieces of ginger (about 2 mm thick), find a clean gauze (or a special seasoning box for cook the meat) and put some pepper, fennel and 60. Add some cooking wine to the pot (don't put salty seasonings such as salt, soy sauce and noodle sauce) and bring to a boil. Pick up the tight meat with a colander, empty it several times, put it into a boiling pressure cooker, and cover the lid and air valve (please check that the air valve and air valve of the lid are not blocked before covering it). After the pressure cooker is turned on, turn the heat down 15 ~ 18 minutes, and turn off the heat until the cooker cools itself under reduced pressure (until the gas valve can be safely taken out and the lid can be opened). Open the pot cover, take out the meat, put it aside to cool, and then sit the pot on the fire (if you are not skilled at the next step, you can turn down the fire). At this time, stir-fry the noodle sauce: cook a stir-fry spoon, put a little oil, heat it to 70% to 80%, pour in the noodle sauce (usually half a bag to a bag of noodle sauce, according to personal taste), stir-fry like a stir-fry until the oil and noodle sauce are mixed evenly (don't stir-fry). At this time, the soup in the pressure cooker should be boiled. Pour in the fried noodle sauce, stir well, and then add the right amount of soy sauce, salt and chicken essence. Let the pan cool. Don't worry about enjoying it. Meat will taste better if it is soaked in the original soup for a few hours. You can put the soup with meat in a container. When the soup is cold, cover it and put it in the refrigerator (to prevent odor). Take as much as you want every time. If you don't eat it, try not to turn it over, or it will go bad easily.