1. Preparation materials: 1000 grams of beef (shank), 2 tablespoons of seasoning salt, 1 piece of ginger, a little star anise, a little pepper, a little cinnamon, 1 tablespoon of light soy sauce, a little fennel, a little licorice, green onions 3 knots, 2 tablespoons of white sugar, a little bay leaves, a little cloves, a little tangerine peel, 1/2 allspice.

2. Wash the front legs of beef and cut into large pieces of 10cm square. Pour water into the pot, heat it over high heat, put the beef in, boil it briefly in the boiling water, take it out, and soak it in cold water to tighten the beef.

3. Put cloves, peppercorns, star anise, tangerine peel, cumin, and licorice into a seasoning box (or into a homemade gauze bag. Since cinnamon and bay leaves are easy to pick up, you can also put them directly into the pot. ). Wash the green onions and cut into three sections. After washing the ginger, break it up with a knife.

4. Pour an appropriate amount of water into the casserole, heat it over high heat, and add spices, green onions, ginger, light soy sauce, dark soy sauce, sugar, and five-spice powder in order. After boiling, add the beef and continue to cook over high heat for about 15 minutes, then turn to low heat until the meat is cooked. Prick it with chopsticks until it can pass through smoothly. Remove the beef pieces and place them in a ventilated, cool place for about 2 hours (reserve the original soup for later use)

5. Pour the cooled beef into the boiled original soup and simmer over low heat for half an hour.

6. After simmering, take it out and cut into thin slices after cooling.