Ingredients: beef, ginger, onion, wax gourd, medlar, cooking wine, salt, pepper and coriander.

Practice: Wash the beef, cut it into dices, add ginger slices and onion segments, and then rinse to remove blood foam. Wash wax gourd, peel, remove pulp, slice, wash medlar with warm water and control drying. Add enough water to the casserole at one time, bring the beef to a boil, wash it and add ginger slices, cooking wine and onion. Fire switch hot pot 1 hour or more. Put the wax gourd slices and medlar into the fire 10 minute, and add salt, pepper and coriander powder.

2. Hot and sour pineapple beef soup

Ingredients: 200g beef, 200g pineapple meat, 0/00g rice vinegar/kloc-,fresh soup, refined salt, Chili powder, spicy oil, monosodium glutamate, pepper, sugar, garlic and ginger juice.

Practice: Wash the beef, chop it into powder, put it in a bowl, and mix it into paste with a little cold water (to prevent it from forming a ball after heating). Cut the pineapple meat into fine particles. Heat the soup pot and add the fresh soup. After boiling, add minced beef, stir quickly with a spoon, skim the froth after boiling, add pineapple granules, rice vinegar, refined salt, Chili powder, spicy oil, monosodium glutamate, pepper, sugar, garlic and ginger juice, and pour into a large soup bowl after boiling.

3. Pumpkin beef soup

Ingredients: 20 tablespoons of stock, pepper 1 teaspoon, salt 1 teaspoon, 250g of beef, 500g of pumpkin, 2 shallots, and ginger 1 slice.

Practice: peel off the hard skin of the pumpkin, wash it and cut it into cubes about 3 cm in size. Wash ginger and pat it loose. Wash the shallots and tie them. Remove the fascia from the beef, wash it, cut it into pieces about 2 cm square, blanch it in boiling water first, and then add the broth. When the beef is cooked, add pumpkin pieces, ginger and chives and cook together. When the beef is cooked, season it with pepper and salt.