Recipe introduction

It is best to use beef shank to make sauced beef. The beef made in this way will be chewy and chewy.

Materials

3 pounds of beef shank, 5 spoons of dark soy sauce, 10 spoons of light soy sauce, 2 spoons of cooking wine, 2 star anise, 1 small piece of cinnamon, two bay leaves, 20 peppercorns grains, 2 dried chili peppers, 5 cloves, 4 slices of ginger, 3 green onions, 1 each of nutmeg and grasshopper

Method

1. Cut the meat into slaps Put the large pieces into a pot filled with cold water, turn on high heat and bring the water to a boil. (Note, never cover the pot when cooking beef)

2. After the blood of the beef is basically cooked out, take the beef out and let it cool.

3. In another soup pot, add 3 bowls of water, bring to a boil, add dried chili peppers, ginger slices, star anise, cinnamon, bay leaves, peppercorns, cloves, nutmeg, and grassroots and cook for 5 minutes .

4. Put beef, dark soy sauce, light soy sauce, and cooking wine into a pot, bring to a boil over high heat, then turn to low heat and simmer for 40 minutes.

5. Take the beef out and let it cool, then return it to the pot and cook for 15 minutes, then turn off the heat and let the beef continue to marinate in the pot for two hours.