The most authentic way to marinate beef: Niujianzi meat, pepper aniseed, sugar, salt, onion, ginger and garlic, cooking wine and soy sauce. Practice: 1, blanch Niujianzi meat in boiling water, take it out, wash it and dry it. 2, cold water into the pot, add beef, just wipe the beef with water a little bit, not too much. Onion, ginger, garlic, aniseed pepper, a little sugar, soy sauce and cooking wine, bring to a boil over high fire. 3, simmer for 2-3 hours, depending on the size of your beef. 4. Add salt one hour before cooking. 5. Finally, fire the hand soup. 6. When the beef is completely cool, put it in the refrigerator and pay attention to the cold storage of the soup. 7, when eating, cut the plate, and the other can be prepared with minced garlic, sauce green and vinegar.

The most authentic way to marinate beef is the second material: 3000g beef, appropriate amount of onion and ginger, marinade 1 package, one piece of old marinade, 50ml cooking wine, 20ml soy sauce, 20g rock sugar, fragrant bad marinade 100g, and 3 dried peppers. Practice: 1, prepare all ingredients. 2. Cut beef tenderloin into large pieces and rinse with water 10 minute. 3. Add cold water to the pot and add beef. 4. Boil the fire, and then skim off the floating foam on it. 5. Add onion ginger, dried pepper, a packet of marinade and an old marinade to the pressure cooker. 6. Add the boiled beef. 7. Pour the soup of boiled beef into the pressure cooker. 8. Add cooking wine. 9. Join the soy sauce. 10, and then add rock sugar. 1 1, cover with high fire and boil, and cook on medium fire for 15-20 minutes. 12, slightly cool and open the lid after cooking. 13, put the beef into the pot and add some marinated soup. 14, and then add incense and bad brine. 15, and cook for 10 minutes.

The most authentic way to marinate beef three materials: beef tendon/beef ham, appropriate amount of spices, 200ml of cooking wine, and soy sauce 15ml. Practice: 1, prepare materials. 2. Prepare spices. 3. Prepare cooking wine and soy sauce. 4. Put all the above materials in a large pot, add enough cold water until the meat is submerged, cover the pot, and simmer slowly on low heat for about 40 minutes. 5. When eating, prepare a small bowl of aged vinegar and chopped coriander, pour it on the sliced braised pork and serve it, which takes only 3-5 minutes. 6. You can match the dip according to your own taste, such as adding mashed garlic, pepper powder and pepper.