1 000g clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, geranium, licorice (a little each) and scallion, a slice of ginger 1 tablespoon soy sauce 1 tablespoon sugar1tablespoon salt 2 tablespoons allspice powder12 teaspoons.

working methods

1) Wash the ox keys on the front legs and cut them into cubes of 10cm. Pour clear water into the pot, heat it with strong fire, put the beef in, scald it with boiling water, take it out, and soak it in cold water to make it tight.

2) Put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or put cinnamon and geranium directly into the pot because they are easy to get). Wash the green onions and cut them into three sections. Wash the ginger and pat it with a knife.

3) Pour a proper amount of water into the casserole, heat it with high fire, and add spices, onion ginger, soy sauce, soy sauce, sugar and spiced powder in turn. After boiling, add beef, continue to cook with high fire for about 15 minutes, and turn to low heat until the meat is cooked. As long as you stick it with chopsticks, you can pass it smoothly. Take out the beef pieces and put them in a ventilated and cool place for about 2 hours.

4) Pour the cooled beef into the cooked soup and simmer for half an hour. Simmer, take out, let cool and cut into thin slices.