Spice Recipe: 8g anise, 3g cumin, 4g galangal, 5g cardamom, 5g cayenne pepper, 10g grasshopper, 2g allspice, 4g sand nuts, 2.5g coriander seeds, 1g cloves, 10g rooibos, 2g licorice, 3g cardamom.

Ingredients: 3 kg of beef, 5 g of pepper, 30 ml of cooking wine, salt, monosodium glutamate (MSG), pepper in moderation, 1 kg of old hen, 1 kg of pork big bone, 40 g of sugar, 20 g of red currant rice, 100 g of lard, 100 g of ginger, 50 g of scallion.

Five-spice marinated beef

Practice:

1. First, the beef will be changed into a small piece of wash, with salt, pepper, cooking wine, old ginger marinated for 12 hours, every 3 hours to turn over, and then wash and blanch for spare.

2. Wash all the spices, soak them in warm water for 30 minutes (except Luo Han Guo), pour off the water and keep the spices for use.

3. Give water to the pot, blanch the pork bones and old hen, then pass through cold water and set aside.

4. pot to another 10 pounds of water, put the pork bones and old hen, high heat boil, low heat simmer for 90 minutes, both into the soup.

5. pot to oil, put sugar, fried into reddish-brown, cooled, add the right amount of water, boil and melt spare.

6. Put the spices, ginger, scallion, lard into the boiled fresh broth, cook on low heat for 60 minutes (scallion segments fished out halfway), and then the red currant rice wrapped, put into the brine to cook for 30 minutes, take it out, and put in salt, monosodium glutamate, pepper, sugar coloring and other seasoning, the brine is ready.

7. Finally, put the blanched beef, do not cover the lid of the pot on low heat to brine for about 60 minutes, and then put in a pot of cold brine for more than 6 hours, can be served.

8. Brined beef is easy to cut, you can brine the beef frozen, after cutting, it will not cut.