Raw materials: beef tendon 2500g, celery 125g, soy sauce 250g, salt 125g, sugar 100g, star anise 30g, cinnamon 30g, anise 10g, pepper 15g and clove 2g.

Exercise:

1. Beef is repeatedly rubbed with salt, and put into a jar (basin) for masking (65438+ 0 days in hot weather and 2 days 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, and take it out after washing away the blood. Cut into large pieces, put them in a cold water pot, and add soy sauce, sugar, onion, ginger, celery and cloth-wrapped seasoning package (including anise, cinnamon, star anise, pepper, clove, etc.). );

3. Boil the soup, skim off the floating foam, turn the soup into sauce red, change the fire, keep the temperature of the soup at about 950C, 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). After the beef is crisp and rotten, the thick soup is collected, sprayed on the surface of the beef, cooled, sliced and put on a plate.

Features: the color sauce is brown and yellow, soft and rotten, fresh and delicious, with strong five flavors.