Material preparation: 2 kg of beef, spice 1 package, 4 dried peppers, 30g of white wine, 50g of soy sauce, 20g of rock sugar, a piece of ginger, salt 10g, seasoning sauce, etc.
1. Choose fresh beef, preferably beef tendon, remove excess fascia on the surface, clean it, and cut it into palm-sized pieces.
2. Put ginger, dried pepper and rock sugar on the plate in advance, and then prepare a seasoning package.
3. Add enough water to the deep pot, put the beef into the pot with cold water, cook until there is no blood oozing out of the beef, cook for about 3 minutes, take out the beef and rinse it clean.
4. Add a proper amount of water to the deep pot, and put the ginger slices, braised pork seasoning package, white wine, soy sauce, rock sugar, salt and dried Chili into the pot together. After the salt water is boiled, turn to low heat 15 minutes.
5. Add the cooked beef and simmer for 50 minutes.
6. Pickled beef can be easily penetrated with chopsticks to turn off the fire.