Practice steps:
1. Soak the beef in clear water for about 2 hours, and change the water 1-2 times in the middle to soak out the blood in the beef. The beef made in this way has no fishy smell, and the color of beef will not turn black.
2. Cut the beef tendon into pieces. The beef will shrink after blanching. Don't cut the beef piece too small. Beef has coarse fibrous tissue and many connective tissues. When cutting meat, cross-cut it, cut off the long fiber, and don't cut it along the fiber tissue, otherwise it won't taste good or chew. Prepare seasoning, ginger slices and cinnamon for a short time. Too much will taste bitter.
3. Add water to the pot, put the beef pieces in cold water, boil, skim off the floating foam, cook for 3-4 minutes, remove 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.
4. Heat the oil in the pot, stir-fry Pixian bean paste 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 to taste.
5. 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.
6. Pour in hot water, and the amount of water should not exceed that of beef. It is best to add enough water at one time, pour in soy sauce and braised soy sauce, then add sugar, cook on high fire for 2-3 minutes, and then turn to low fire 1 hour.
7. 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.