Wash all the materials for later use. (I forgot to put the green onions in here.) Buy beef with thick fibers, which can endure cooking, or beef tendon. If there is a film, it is recommended to remove it, otherwise it will be easy to slide when cutting. Don't buy beef back.

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Take a big casserole and pour the wine.

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Put the cinnamon, anise, fragrant leaves and ginger slices in (I forgot to put the green onions in here ...)

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Cut the beef into two parts. Pay attention to it when cutting. Cut it along the grain. Don't cut off the grain, so it's easy to cut when eating. If you can't finish eating, just buy half the amount from the beginning. Our family loves this dish very much, but it is troublesome to cook, so we always cook two servings (I still forgot to put the green onions in here-_-||).

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Boil over high heat until the blood foam comes out and it's clean.

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Then turn to low heat and cook for an hour, then turn off the fire and continue to warm it for an hour, so that the beef can absorb enough water, otherwise the taste will be dry when frozen. Many people ask me if I don't want to add salt. No, the stew is to stew the flavor of spices, so it doesn't need to add salt. That's braised beef ~ There are light soy sauce and steamed fish soy sauce when cold, so the salty taste is enough and there is no need to add salt.