Ingredients: 1 piece of beef, appropriate amount of ginger slices, appropriate amount of garlic slices, appropriate amount of green onions, 2 star anise, 3 bay leaves, 2 dried chili peppers, 2 pieces of cinnamon, appropriate amount of Sichuan peppercorns, 2 light soy sauce spoon, 1 spoon dark soy sauce, 2 spoons cooking wine, 1 rock sugar, 2 spoons soybean paste, 1 spoon salt.

Steps:

1. Soak a piece of beef tendon in water for one hour, take it out and set aside.

2. Boil a pot of hot water. After the water boils, add the beef and cook until it bleeds, then take it out.

3. Clean the fished-out beef again.

4. Soak the washed beef in cold water for 10 minutes (in order to make the beef firmer).

5. At this time, you can prepare the ingredients. Cut the onion, ginger, and garlic into sections. Put the star anise, peppercorns, bay leaves, and cinnamon into a non-woven bag (you can also put it directly into the pot later. Putting it in a cloth bag prevents the spices from being cooked too loose and difficult to take out).

6. Put the soaked beef in cold water into the pot, add cooking wine, rock sugar: onion, ginger, garlic, spice bag, light soy sauce, dark soy sauce, salt: bean paste, and dried chili pepper.

7. Boil the soup over high heat. After the soup boils, turn to low heat, cover and simmer for about 1 and a half hours.

8. At this time, the meat is ready and there is still a lot of soup. Just soak it in the soup for as long as possible. I soaked it all night.

9. Take out the marinated beef and put it in the refrigerator. Just take it out and cut it into slices every time you eat it.

10. Finished product.