Cooking meat: a handful of pepper/3-4 slices of fragrant leaves /2-3 slices of angelica dahurica/2-3 slices of licorice/a small amount of dried tangerine peel/1 cloves/nutmeg 3 slices/1 slices of tsaoko /3-4 slices of onion/2 slices of ginger/1 slices of rock sugar.

Dip: 2 tablespoons of green pepper/pepper noodles/sesame oil 1 spoon/steamed fish drum oil 1 spoon/beef soup.

Method for dipping rattan pepper in braised beef

Cut the beef tendon into several large pieces, soak it in cold water for 2 hours, change the water twice in the middle, and then rinse the blood thoroughly.

Blanch beef, take it out and soak it in cold water or ice water. The purpose of supercooling is to improve the taste of meat and make beef tendon chewy. Other meats don't need to be supercooled.

Put the beef in a pot with cold water until the water has just passed the beef, and add all the seasonings for cooking the beef.

After the water is boiled, add 1-2 tablespoons of cooking wine and appropriate amount of salt, and taste the beef soup slightly more salty than usual.

1, reduce the heat and continue to cook for 90 minutes. Cook it so that you can easily pierce the beef with chopsticks. Take out the beef slices (it is easier to slice after cooling and moving to the refrigerator for 2 hours).

1. Prepare the dip, put the green pepper and pepper noodles into a small bowl, and pour the hot oil into the bowl to saute.

Add a spoonful of sesame oil, a spoonful of steamed fish drum oil and two spoonfuls of beef soup.