Ingredients: 500g of beef brisket, 2 tablespoons of Pixian bean paste.

Accessories: cooking wine 1 tablespoon, 6 slices of ginger, 2 slices of star anise, 6 slices of dried pepper, 6 slices of pepper 15, 6 slices of rock sugar, 3 slices of fragrant leaves, 2 tablespoons of cinnamon 1 slice, 2 tablespoons of soy sauce, light soy sauce 1 tablespoon, and appropriate amount of salt.

1. Soak beef in clear water for about 2 hours, and change water 1-2 times in the middle to soak the blood of beef. The beef made in this way has no fishy smell, and the color of beef will not turn black.

2. Add water to the pot, put the beef pieces in cold water, boil, skim off the floating foam, cook for 3-4 minutes, take out the beef, drain the water for later use, and wash it with warm water if there is more blood foam on the beef. Blanching beef with cold water can remove blood from beef.

3. Heat the oil in the pot, add Pixian bean paste and stir-fry it with low fire, stir-fry Pixian bean paste with low fire to get red oil, add ginger slices, fragrant leaves, dried peppers, cinnamon, pepper and aniseed, and stir-fry the seasoning. Cinnamon must be a little bit, otherwise it will be bitter.

4. Add beef pieces and stir-fry evenly, stir-fry beef and color it, pour cooking wine, stir-fry evenly, and remove the fishy smell of beef.

5, pour in hot water, the amount of water should not exceed beef, it is best to add enough water at a time, pour in soy sauce and braised soy sauce, then add sugar, cook for 2-3 minutes on high fire, and turn to low heat to cook 1 hour.

6. After the time is up, season with salt and collect the juice over high fire. When there is a little soup left, turn off the fire and bring it out. A pot of braised beef with good color and flavor is ready.

7, the finished product is on the pot.