Material preparation: beef (beef shank), cooking wine, soy sauce, bay leaves, soy sauce seasoning, ginger.

Preparation method:

1. Cut the whole fresh beef button you bought back into large pieces of about ten centimeters, soak it in cold water, and change the water several times to fully drain the blood. Soak;

2. Then use 6-8 taels of cooking wine, 6-8 taels of soy sauce (depending on personal taste, if you like a strong taste, add more soy sauce), a few bay leaves, a pack Soak the meat sauce and a few slices of ginger bought in the supermarket for more than an hour without adding water;

3. Finally, bring to a boil over high heat and simmer over low heat instead of a pressure cooker. The taste will be more fragrant;

4. After stewing, let it cool naturally, then put it in the refrigerator. Take out one piece at a time, cut it into slices and eat it directly, the taste is incredible.

Method 2

Ingredients: 1 piece of beef shank (about 1000g), 100g of yellow sauce, 3 tablespoons of cooking wine (45ml), 1 teaspoon of Sichuan peppercorns (5g), cinnamon 1 small piece, 1 tablespoon soy sauce (15 ml), 2 teaspoons salt (10 grams), 1 tablespoon sugar (15 grams), 1 small piece of ginger, 2 star anise, 1 white green onion

Method:

1. Wash the dirt on the surface of the beef tendon with running water, put the whole piece into a cold water pot and cook it over high heat. After boiling, skim off the blood foam on the water surface and cook while skimming, about 15 minutes. After a while, the blood inside was cleared away. Remove the meat pieces and drain the water.

2. Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely covered, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onion segments, ginger slices and put them into a gauze bag Add peppercorns, aniseed, and cinnamon, cover and simmer over high heat for half an hour, then lower the heat and simmer for more than 2 hours, finally lift the lid and simmer over high heat for 15 minutes to make the meat evenly flavored.

3. Take out the beef tendon meat, place a pair of chopsticks on a large bowl, put the meat on it and drain it to cool.

4. After the beef is completely cooled and its surface becomes firm, it can be sliced. When cutting, it should be against the direction of the fiber of the shredded meat, and the thin slices should be placed on the plate.