It's simple. My girlfriend is a gold star in Xinxiang.

Seasoning: Amomum villosum, cardamom, clove, Amomum tsaoko, cinnamon, Alpinia officinarum, dried tangerine peel, angelica dahurica, salt, soy sauce, white wine and bittern soup.

Practice: 1, wash the hind leg meat (or calf meat); Wrap Fructus Amomi, Fructus Amomi Rotundus, Flos Caryophylli, Fructus Tsaoko, Cortex Cinnamomi Japonici, Rhizoma Alpiniae Officinalis, Pericarpium Citri Tangerinae, and Radix Angelicae Dahuricae in gauze to make seasoning package.

2. Beef hind leg meat (or beef burdock meat) is boiled in clear water, blanched for blood stains, removed and washed.

3. Add a proper amount of boiled water, salt, soy sauce and white wine to the marinated soup, put the seasoning bag and beef hind leg meat (or beef ham) into it, bring it to a boil with strong fire, turn the fire to keep the marinated soup slightly boiling for 2 hours, take it out, let it cool, slice it and plate it.