Ingredients: 1000g beef shank, 3 star anise, 4 bay leaves, 1 piece of cinnamon, 6 slices of ginger, 6 green onions, 40g cooking wine, 10g sugar, 60g dark soy sauce, 30g light soy sauce, 1g Sichuan peppercorns

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Cooking steps: 1. Wash the beef, put enough water in the pot, bring to a boil over high heat and add the beef.

2. Wait until the water boils and cook for 3 minutes, then remove and wash the beef and set aside.

3. Return to the pot, add various seasonings, then add about 1 tablespoon of vegetable oil and stir-fry until fragrant.

4. Then pour about 200 grams of boiling water, put the beef in and stir gently.

5. Pour in about 400 grams of boiling water again to roughly submerge the beef.

6. Then pour in various seasonings and bring to a boil over high heat.

7. Turn to low heat and simmer for 1.5-2 hours. If the amount of water decreases during this period, turn the beef twice.

8. Do not take out the sauced beef, continue soaking it in the soup until it is completely cool.

The beef in sauce is ready.