Ingredients: 500g beef

Ingredients for cooking meat: a handful of pepper/3-4 bay leaves/2-3 pieces of Angelica dahurica/2-3 pieces of licorice/a small amount of orange peel/ 1 clove/3 white cocoons/1 strawberry/3-4 green onions/2 slices of ginger/1 piece of rock sugar

Dipping ingredients: appropriate amount of green vine pepper/appropriate amount of chili powder/1 spoon of sesame oil / 1 tablespoon of steamed fish drum oil / 2 tablespoons of beef soup

How to make braised beef + vine pepper dipping sauce

Cut the beef shank into several large pieces and soak them in cold water 2 hours, change the water twice in the middle, soak the blood in water, and wash thoroughly.

Blanch the beef, take it out and soak it in cold or ice water. (Supercooled water is used to improve the texture of the meat and make the beef tendons chewy. Other meats do not require supercooled water).

Put the beef into the pot with cold water, just enough to cover the beef, and add all the spices used to cook the beef.

When the water is boiling, add 1-2 spoons of cooking wine and an appropriate amount of salt, and taste the beef soup to see if it is slightly saltier than usual.

1. Turn to low heat and continue cooking for 90 minutes. Cook until the beef can be easily pierced with chopsticks. Remove the beef and cut into thin slices (let it cool and then move it to the refrigerator for 2 hours to make it easier to cut into thin slices).

1. Prepare the dipping ingredients. Put the green pepper and chili noodles into a small bowl, heat the oil in the pot and pour it into the bowl until fragrant.

Add one tablespoon of sesame oil, one tablespoon of steamed fish drum oil, and two tablespoons of beef soup.