Authentic Hui braised beef is finally cooked! More than 6 hours, from thawing (about 1-2 hours), soaking to remove blood water (about 1 hour), draining (10 minute), frying in an iron pan until the beef changes color (about 30 minutes), adding Haitian soy sauce (original soy sauce) and star anise, and adding boiling water to submerge the material. Bring the fire to a boil and simmer for about 3.5 hours. The beef used this time was bought at Caoqiao Mosque in Nanjing, frozen in the freezer and brought to Suzhou. Note: 1. Choose brisket to make braised beef. 2. Cleaning blood requires changing water several times, because Muslims don't eat blood. 3. In the process of frying, the beef will ooze blood, so it is necessary to scoop out the blood. 4. Stir-fry until the beef turns white and the water is dried. Add a proper amount of soy sauce, and do not use soy sauce such as fresh, straw mushroom and June fresh. 5, the process of stewing must add boiling water many times, do not add cold water to prevent drying. 6. Bring to a boil, add salt and stew for about 2 hours, add sugar to stew for about 3 hours when the beef is slightly rotten, and continue to stew for about 15 minutes until the beef is cooked! 7. Hui people make braised beef with star anise, soy sauce, salt and sugar. Don't add other spices, or it's not authentic!