The tendons are soaked in water and the blood is fully soaked. Put some scallion and ginger cooking wine in the pan in cold water, boil it, skim off the floating foam, and add: flower characters: 1 handful of pepper, 2 star anise, 2 pieces of germ leaves, 1 small piece of cinnamon, and simmer with appropriate amount of salt for 1.5 hours. Take out and leave to cool, wrap in plastic wrap, refrigerate for 2 hours to make the meat firmer, take out and cut into thin slices.
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Add mineral water to the pot, add a little diced pickled pepper, just add salt and white pepper to taste, boil, add beef slices and blanch, sprinkle some parsley to enjoy.