Beef seasoned with soy sauce

Material: beef tendon 1250g.

Seasoning: 5 star anise, 40 pieces of cinnamon 1 pepper, 6 pieces of fragrant leaves, 6 pieces of Amomum tsaoko 1 piece, 6 pieces of Amomum villosum, 3 pieces of Amomum villosum, 2 pieces of Alpinia officinarum, 3 pieces of Angelica dahurica, 2 pieces of Alpinia officinarum, fennel 1 small bar, and dried tangerine peel.

The practice of sauce beef

1. Prepare the main ingredients, and choose the front tendon for the beef tendon (including the best money tendon, with many front tendons, which are beautiful layer by layer and taste better).

2. Wrap all spices in gauze (if you can't find so many spices, it's best to have aniseed, cinnamon, pepper, geranium, angelica dahurica, kaempferia kaempferia and Amomum villosum)

3. Throw the seasoning bag and beef into the pot and sit in the water until the water is less than the beef. After the water is boiled, put the soy sauce. Slowly put soy sauce, keep the water boiling, and let the original flavor of soy sauce boil. Then add yellow wine, onion, thick ginger slices, yellow sauce, salt and crystal sugar. After the water is boiled again, turn to low heat and simmer for two to three hours.

4. Soak the sauce beef in the soup, and take it out when the soup is cold, which tastes better.

5. Slice and serve.

I hope my answer is helpful to you.