Braised beef in Sichuan cuisine is very distinctive. It is ruddy in color, spicy and pure, and the beef is soft and rotten.

To make Sichuan-style braised beef, we should pay attention to several aspects:

1. If you want a large piece of beef, first fly it with water, and then change the knife after shaping. This will make the beef shape more regular and beautiful;

2. Don't change the beef knife too small, because it will shrink badly when it is mature. If it is too small, it will appear to be broken.

3. After the beef is changed into small pieces, fly another water;

4. Add rapeseed oil into the wok, stir-fry bean paste, dried Chili festival, whole pepper (preferably with Dahongpao), pat ginger and scallion festival, add beef and stir-fry, then add spices (aniseed, cinnamon, fennel, cardamom, fragrant leaves, clove, rhizoma Dioscoreae Septemlobae, Tsaoko, dried tangerine peel, etc.), stir-fry until fragrant, and then add beef bone soup (tap water is not directly added).

5. The beef made in this way can be mixed with the raw materials you like, such as potatoes, mushrooms, powder, etc., and then burned together, and it can be thickened or partially thickened.