Step 1: Wash the ox keys of the front legs and cut them into squares of 10cm. Pour clear water into the pot, heat it with strong fire, put the beef in, scald it with boiling water, take it out, and soak it in cold water to make it tight.
2. Put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or put cinnamon and geranium directly into the pot because they are easy to get). Wash the green onions and cut them into three sections. Wash the ginger and pat it with a knife.
3. Pour a proper amount of water into the casserole, heat it with high fire, and add spices, onion ginger, soy sauce, soy sauce, sugar and spiced powder in turn. After boiling, add beef, continue to cook with high fire for about 15 minutes, and turn to low heat until the meat is cooked. As long as you stick it with chopsticks, you can pass it smoothly. Take out the beef pieces and put them in a ventilated and cool place for about 2 hours.
4. Pour the cooled beef into boiling medium and small fire and simmer for half an hour. Simmer, take out, let cool and cut into thin slices.
Tip: 1. Wash the ox keys on the front legs and cut them into large pieces 10cm square. Pour clear water into the pot, heat it with strong fire, put the beef in, scald it with boiling water, take it out, and soak it in cold water to make it tight.
2. Put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or put cinnamon and geranium directly into the pot because they are easy to get). Wash the green onions and cut them into three sections. Wash the ginger and pat it with a knife.
Method 2: 1. Material selection: fresh beef (2g of Amomum villosum, 2g of cardamom, 2g of clove, 2g of cinnamon, 2g of aniseed and 2g of fennel are tied into small bags with gauze), and onion, ginger, a little garlic and pepper are used for later use.
2. Cleaning: First, soak the selected beef in clear water for 4-6 hours, soak out the blood stasis in the beef, wash it, then brush it with a board brush 1 time, and then rinse it with cold water for 4 times.
3. Sugar color: put a little base oil in the wok and the oil is hot. Stir-fry the sugar in a wok until it is cooked. It is necessary to grasp the heat. When you see the mushroom foam, add boiling water to make it brown. The amount of sugar is put according to the amount of beef. For example, 2 kg is about 1.
4. Boiling: put bones or bamboo boards in the bottom of the pot, tender meat in the middle, old meat on the four sides, add boiling water, put it into a whole bag, add more soy sauce, and boil onions, ginger and garlic for half an hour before pressing the pot. The method of pressing the pot is to press the beef with a bamboo board or other plates, and the weight on the bamboo board is pressed down.
5. Out of the pot: after pressing the pot, change the soup to a small fire and cook for 3 hours. When you are out of the pot, you should shovel lightly and take it flat. After cooking, the meat should be put in a bamboo drawer to avoid breaking the sauce beef, and it can be cut after cooling. It takes about 4 hours to cook a pot of sauce beef, and every 5 kilograms of raw beef can produce 2.5 kilograms of cooked meat.