The method of making soy beef at home is as follows:

Material preparation: 1 piece of beef shank, 1 piece of ginger, 2 star anise, 5 bay leaves, 3 dried chili peppers, and 1 Sichuan peppercorn Diandian, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of cooking wine, 1 piece of rock sugar, 2 spoons of soybean paste, 2 spoons of salt, and 2 spoons of sweet noodle sauce.

1. Prepare the ingredients as shown in the picture below.

2. It is best to choose beef tendon for soy sauce beef. First soak the beef tendon meat in water for 3 hours, so that the blood in the beef can be soaked out, and the beef tendon can be well removed. If there is any peculiar smell, rinse the beef with clean water after soaking it. As shown below.

3. Put the soaked beef in cold water into the pot, add a spoonful of cooking wine, boil the foam, then remove it and rinse it with clean water. Remember: Do not cut the beef, cook it in one piece. As shown below.

4. Pour ginger, star anise, bay leaves, cinnamon, dried chili peppers, Sichuan peppercorns, light soy sauce, dark soy sauce, cooking wine, rock sugar, soybean paste, sweet noodle sauce, and a little salt into the pressure cooker. Cooking beef in a pressure cooker makes it easier to crisp up and saves time. The soybean paste and sweet noodle paste here are the soul condiments of Guang Jinyan, both of which are indispensable. As shown below.

5. Add an appropriate amount of water, put in the beef shank, select the beef setting in the pressure cooker, and it will be cooked in about 30 minutes. Note: Do not open the lid after cooking, turn off the heat and simmer for more than 12 hours or overnight to allow the beef to fully absorb the sauce. As shown below.

6. When the time is up, take out the beef stew, cut it into thin slices and dip it in garlic sauce to eat. The braised beef has a light sauce aroma, and it is very delicious without dipping it in sauce. As shown below.