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Materials

15 grams of beef foreleg, 5 grams of onion, 3 grams of ginger, 15 grams of salt, 1 grams of sugar, 3 grams of cooking wine, 3 grams of soy sauce, 15 grams of spiced powder, 4 slices of fragrant leaves, 5 grams of pepper, 2 grams of clove, and small fragrant leaves.

Practice

1. Wash the beef and cut it into large pieces along the tendon lines for later use. ?

2. Take a piece of clean gauze and wrap clove, pepper, star anise, dried tangerine peel, fennel, cinnamon, geranium and licorice in it to make a spice bag for later use. ?

3. Cut the onion into larger pieces and beat the ginger for later use. ? 4. Make clear water in the pot. When the temperature is 8 degrees, add beef and boil it, and then cook it for about 1 and a half minutes. ?

5. Remove the beef from the boiling water pot and put it in cold water for later use. ?

6. Make clear water in the pot. After boiling, add the spice bag, sugar, onion, ginger, soy sauce and spiced powder. ?

7. After the pot is re-opened, add the beef to the fire and cook. ?

8. Turn down the heat. After the beef is cooked, take out the spice bag and turn off the heat. ?

9. Pour the beef and the remaining broth into the container and let it cool completely. ?

1. Take out the beef and slice it.

Tips

1. Boil the beef for about 1.5 minutes and soak it in cold water to make it tight, so that the finished product is not easy to be chopped. ? 2. Pour the beef and the remaining broth into a container for preservation, which will make the beef more tasty.