Beef foreleg1500g, onion 50g, ginger 30g, salt15g, sugar10g, cooking wine 30g, soy sauce 30g, spiced powder15g, fragrant leaves 4g, pepper 5g, clove 2g, fennel.

working methods

1. Wash beef and cut it into large pieces along the tendon line for later use.

2. Take a clean gauze, wrap clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, geranium and licorice in it, and make a seasoning bag for later use.

3. Cut the onion into large pieces and mash the ginger for later use.

4. put water in the pot. When the temperature is 80℃, add beef and bring to a boil, and then cook with high fire for about 1.5 minutes.

5. Remove the beef from the boiling water pot and put it in cold water for later use.

6. Put water in the pot. After boiling, add seasoning bag, sugar, onion, ginger, soy sauce and spiced powder.

7. After the pot is re-opened, enter the beef fire and open the pot.

8. Turn down the fire. When the beef is cooked, take out the seasoning bag and turn off the heat.

9. Pour the beef and the remaining broth into the container and let it cool completely.

10. Take out the beef and slice it.