Ingredients: beef (calf) 1 000g seasoning: 2 tbsp salt, ginger 1 block, a little star anise, a little pepper, a little cinnamon, a little soy sauce1tbsp, a little fennel, a little licorice, 3 sections of green onion, 2 tbsp white sugar, a little fragrant leaves, a little clove, a little tangerine peel, and a little cinnamon.

Practice:

1, wash the tendon of the front leg and cut it into large pieces 10cm square. Pour clear water into the pot, heat it with strong fire, put the beef in, cook it in boiling water, take it out, soak it in cold water, and let the beef tighten.

2. Put clove, pepper, star anise, dried tangerine peel, fennel and licorice into a seasoning box (or in a homemade gauze bag, cinnamon and fragrant leaves can be directly put into the pot because they are easy to pick up). Wash green onions and cut into three sections. Wash the ginger and pat it with a knife. Light soy sauce 1 tbsp, light soy sauce 1 tbsp, sugar 1 tbsp, salt 2 tbsp, allspice powder 1/2 tsp.

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 fire until the meat is cooked. Just stick it with chopsticks and it will pass 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 the boiled soup and simmer for half an hour.

5. Take it out after stewing, cool it and cut it into thin slices.

Cooking tips:

1, the cold water soaking method in the second step is very important, try not to omit it, otherwise the cooked meat will be loose and taste slightly worse.

2. For the cooling method in the third step, if you think the time is too long, just let it cool completely, but this step is also very important.

Raw materials: beef (the front tendon meat is better, with a little tendon, which tastes biting. Except for bad mouth), yellow sauce, onion, ginger, garlic, dried Chili, cooking wine, soy sauce, soy sauce, rock sugar, salt, pepper, aniseed, fragrant leaves, cinnamon, fennel and so on.

Practice:

1, beef washed and cut into large pieces; Rinse with cold water after boiling water;

2. Put the beef pieces washed with water into the pot (no fire), add all the seasonings, then pour in the hot water without beef, turn to low heat and simmer slowly after the fire is boiled;

3. In "Glug" ~

4, stew until the meat can be pierced through with chopsticks (I stewed for about an hour and a half), and leave some soup. You don't need to take it out immediately after cooking. Soak it for 2 or 3 hours to taste better. Slice after cooling, and cut against the grain of the meat, otherwise the meat will come loose.

Ingredients: beef tendon 1 000g, red pepper 1 piece, green onion 1 root, ginger 1 piece, coriander1tree, pepper, aniseed and cinnamon.

Ingredients: soy sauce 1/2 tbsp, cooking wine 1 0 tbsp, yellow sauce 3 tbsp, refined salt 4 tbsp, sugar 1/2 tbsp.

Production method:

1, wash the onion and cut into sections, peel the ginger and pat it loose; Wash and shred red pepper; Wash coriander and cut into sections;

2. Wash the meat, put it in a cold water pot, boil the blood with a big fire, remove it, and drain the water;

3. Put the meat in a pot, heat the water until it doesn't reach the meat surface, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger, pepper, aniseed and cinnamon, cook for half an hour with high fire, and then stew for more than 2 hours with low fire;

4. Take out the beef tenderloin, drain and cool it, then cut it into thin slices and put it on the plate. Finally, sprinkle with pepper and coriander.

Raw materials: beef tenderloin 2500g, celery125g, soy sauce 250g, salt125g, sugar100g, anise 30g, cinnamon 30g, anise10g and pepper/kloc-0.

Production: 1, repeatedly knead beef with salt, and put it in a jar (basin) for pickling (it takes 2 days in hot weather 1 day in cold weather);

2. Take out the marinated beef, soak it in clear water, put it in a boiling water pot for 5-6 minutes, wash the blood and take it out. Cut into large pieces, put them in a cold water pot, and add soy sauce, sugar, onion, ginger, celery and cloth-wrapped seasoning bags (containing anise, cinnamon, aniseed, pepper, clove, etc.);

3. Bring to a boil with high fire, skim off the floating foam, blend the soup into sauce red, turn to low heat, keep the temperature of the soup at about 95℃, and cook slowly for about 30 minutes;

4. Take out the celery and cook it for 2 hours (the beef needs to be turned 1-2 times in the middle). When the beef is crisp and rotten, collect the thick soup, spray the surface of the beef, cool it, slice it and serve it on a plate.