1kg large piece of beef, five spice, cinnamon, red pond, light soy sauce, dark soy sauce, salt, garlic powder, ginger, green onion, cooking wine, Sichuan peppercorns, bay leaves.

Method:

1: Cut the beef into large pieces and wash it.

2: Boil a pot of water, add beef, a little cooking wine and garlic powder, cook for about 5 minutes to remove debris and blood, remove and drain.

3: Wash the pot, add beef, then light soy sauce, dark soy sauce, sugar, salt, cooking wine, five spice, cinnamon, bay leaves, Sichuan peppercorns, garlic powder,

< p>Take a whole piece of ginger, pat it loosely and put it in, then add the green onions, mainly more cooking wine and light soy sauce, and a small amount of salt and sugar. If possible, add a few pieces of orange peel or a lemon wedge.

Add a little more water, the ingredients should completely cover the beef, then bring to a boil over high heat, then turn to low heat and simmer for about 3 hours, leave it off the fire for one night, then bring to a boil over high heat, and then simmer over low heat Let it be completely flavored for 3 to 4 hours, then remove from the heat and wait for the beef to cool down. Then you can take it out, drain the brine and put it in the refrigerator. Just take it out and slice it when you want to eat.

Note: You have to be willing to cut out the ingredients. Anyway, the marinade can continue to brine things in the future. I basically don’t add water; the cooking time must be long, otherwise the inside will not taste good; put this out overnight It's the most delicious, but don't soak it in the brine for too long, otherwise it will become sour. There are many ways to eat it, cut it dry and add it to wine, add it to noodles, or slice it for stir-fry.

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Ingredients: beef shank

Accessories: lemon, cinnamon, osmanthus, star anise, garlic, onion

Seasoning: beer , soy sauce, dark soy sauce, five-spice powder, peanut oil, salt

Method:

1. Wash the beef tendon and soak it in water for 10 minutes to remove the blood.

2. Pour away the water, add a little salt, five-spice powder and two slices of lemon to the beef tendons, mix well and marinate for 15 minutes.

3. Add water to the pot and add ginger slices.

4. Blanch the marinated beef.

5. Rinse with cold water, add a little oil to the pot, add ginger and garlic and stir-fry until fragrant.

6. Add two spoons of soybean paste and stir-fry. Add onion knots, cinnamon bark, star anise and osmanthus and stir-fry until fragrant. Add two cans of beer.

7. Add some dark soy sauce and light soy sauce, add the blanched tendon meat, add a slice of lemon and a little salt, bring to a boil, then reduce to low heat and simmer for 45-60 minutes.

8. After it is completely cooled, take out the beef, apply sesame oil on the surface, wrap it in plastic wrap and refrigerate it, then slice it when eating.

Warm Tips:

1. If you like spicy food, you can add dried chili peppers.

2. The cooking time can be controlled according to personal preference for the taste of beef.