1. 1200 grams of beef, 2 tablespoons of salt, 1 piece of cinnamon, 30 peppercorns, 1 tablespoon of light soy sauce, and 2 cloves of aniseed.

2. Soak the beef in water for more than 5 hours, and change the water several times to soak out the blood in the beef.

3. Cut the soaked beef into large pieces.

4. Boil the water in a pot under cold water.

5. Put the seasoning on the gauze to make a seasoning bag, and tie it tightly to make the seasoning bag.

6. Take out the blanched beef and wash off the blood foam on it.

7. Add enough water to the pot and bring to a boil. If there is any blood foam on the water, use a spoon to skim it off.

8. After the water is boiled, skim off the foam and put in the seasoning bag, pour in the light soy sauce, add salt, cook until the pot is boiling, turn off the power, cool it down and then boil it, cool it down again, and then boil it again. Repeat once, after three times of heating and three times of cooling, turn off the power and let the beef soak in the pot. It is best to soak it for a longer time to make it more delicious.

9. Let the cooked beef cool and slice into pieces before serving. Cut a plate of beef and start eating.