Beef hindquarter meat is often referred to as beef lin because of its low fat content, making it ideal for cooking. Here are two common ways to prepare beef shank dishes.

First, the process of making marinated beef: choose beef tendon meat, soak it in warm water to remove blood, and marinate it for 15 minutes. Next, blanch the beef in cold water with ginger, drain and set aside. Add oil to the pan and sauté ginger, scallions and garlic, followed by soybean paste and various spices such as peppercorns and daikon. Next, add soy sauce, dark soy sauce and enough water, simmer on low heat for 45-60 minutes, let it simmer overnight, then cool, coat with sesame oil and refrigerate the slices, which can be served with a drizzle of soy sauce or garlic sauce.

Secondly, tomato stewed beef is also very simple: cut beef hind leg meat into small pieces, and stir-fry with minced ginger, scallion and diced tomatoes until fragrant. Add an appropriate amount of water, soy sauce, cooking wine, grasshopper and salt, bring to a boil over high heat, then turn down the heat and simmer for 60 minutes. Charcoal or casserole cooking is recommended to ensure the beef is more rotten.

Beef hind leg meat can be used to cook a rich variety of dishes due to its taste and nutritional value, whether it is stewed or stir-fried, it can show its unique flavor.