1. Put the beef into the pot, add water to cover the beef, turn on the heat, add the first set of ingredients, and cook over medium heat for forty minutes. In order to speed up the cooking and flavor of the beef, cut the beef into 2 to 3 small pieces (for example, cut the Baliang beef into 2 to 3 equal parts). When cooking reaches 35 minutes, turn off the heat and simmer for 5 minutes, then seal the beef in a plastic bag and place it in the freezer for 15 minutes. Of course, if the beef is cooked the next day, it can be placed in the refrigerator, but I usually cook this beef on the same day, so I always put it in the freezer. Haha

2. While the beef is cooking, we can make the core sauce of this beef. First, divide the minced garlic into half, sauté it in an oil pan, and then pour hot oil into a small bowl containing the second set of seasonings. When there is a "squeak" sound, the hot oil mixes with chili powder, five-spice powder, and Sichuan pepper powder. When the aroma comes out, quickly stir the entire bowl of sauce with a spoon to allow the hot oil to fully reach every corner. The sauce is ready.

3. Take out the cold beef and cut it into thin slices. Remember not to cut it too thick, as it will affect the chewing texture. Finally stir the sauce into the beef. "Zuihua, serve the beef!"

A: A set of ingredients is just a supplement, you can have more or less, it's not important.

B: The order of the two sets of seasonings cannot be wrong, with wet ingredients at the bottom and dry ingredients on top. Otherwise, the oil will not be hot enough and the ingredients will not be fragrant.

C: Beef with sauce is best made on the same day, so it will be more tender. If it is left overnight, the meat will not be as tender. This is definitely a quick and delicious dish to go with wine