Methods and steps:

First, soak in water

Soak beef in water for eight hours, preferably with fine running water. However, from the perspective of economy, you can also change the water every 2 hours. Otherwise, the fishy smell of beef cannot be completely removed.

Second, boiled in cold water

Put the soaked beef into the pot in cold water, cook until no blood comes out after being tied with chopsticks, take it out, and wash the impurities on the beef with clear water for later use.

Third, the production of spiced brine

1, fennel 250g, star anise 50g, pepper 1 25g, cinnamon 25g, clove 3, Amomum tsaoko1were washed with clear water and put into a spice bag together with 50g of scallion, 25g of galangal and 75g of ginger.

2, a cow tube bone, after breaking, flying water, put it in the bottom of the soup bucket, add 7.5 kilograms of clear water, then add 250 grams of salt and 75 grams of crystal sugar, boil it over a high fire and turn it to a low fire, put it in the spare beef, and turn off the fire after cooking it over a low fire until it is 80% ripe, and it is not edible. It is necessary to soak the beef in brine for another night.

3. When beef is soaked, a layer of butter will condense on the surface with the decrease of brine temperature. This layer of butter will block the heat emission and cause the brine to turn sour, so it is necessary to clean the condensed butter in time. It is very important that beef can fully absorb the salty taste and aroma of brine during soaking.

matters need attention

1. Put more ginger in the brine, not to highlight the flavor of ginger, but to help the five flavors get into the beef during the marinating process, and the five flavors are more sufficient.

2. The dosage of clove should be careful, its main function is to soften fleshy fiber. Make beef taste tender, but don't put too much, otherwise the brine will have a sour taste.

3. Brine can be reused after being adjusted. Generally, each package can be used twice. To the third time, you should prepare a new bag with the same weight, put it in brine and cook it with beef for 30 minutes, and then take it out. When you use it for the fourth time, take out the old bag and put the new one in.