It is best to choose veal.

First cut the beef into large pieces and soak it in cold water several times to control the blood volume.

Choose a large pot that can hold beef. After boiling water, add the meat. After the water boils, cook for another 3 minutes, and remove the water control.

Stir-fry tsaoko, nutmeg, fragrant leaves, dried peppers, prickly ash, ginger slices, scallions, star anise, fennel and brown sugar in oil. Stir-fry and pour in boiling water (definitely boiling water) so that the cooked beef is cooked.

Add soy sauce and cooking wine and bring to a boil. At this point, most of the work of braised beef has been completed, and the rest is to wait patiently.

After ten minutes, the fire will turn to low heat and simmer slowly 1.5-2 hours. Stewing time depends on personal taste preferences. If you like beef, take a bite of the tendon and stew for a shorter time. If you like tendon mouth.

It feels waxy, and the stew time can be a little longer. However, it must be noted that if the beef is stewed for too long, it will disperse, a lot of flavor will be lost to the marinade, and the taste of the beef itself will become worse.

Marinated beef is soaked in marinade overnight in the refrigerator, then heated again, and the beef is taken out. After cooling, slice and enjoy.

Braised beef can go with any sauce you like. The recipe of a sauce commonly used in Yang Yang's family is this:

40g of soy sauce+10/0g of Zhenjiang balsamic vinegar+2g of sesame oil+chopped chives (or coriander or mashed garlic if you like).