Buy beef show meat (that is, tendon meat, the most suitable part for braised pork or sauce meat), then add water and marinate it with Lee Kum Kee's brine juice (which is sold in supermarkets). Lee Kum Kee's suggestion is 4 bowls of water 1 bowl of gravy, but in fact, more water can be added, so that when the beef is marinated (it is easy to clip it in with chopsticks), the gravy is not very strong and the taste of the meat is not too salty.

The specific approach is:

1. First boil the bloodletting water with white water (boil the water for 4-5 minutes) and take it out;

2. Put the beef prepared in step 1 into the prepared brine juice (the ratio is greater than 4: 1) and cook it directly. Boil it with high fire first, and then simmer it with slow fire (not the smallest fire in the gas stove, but the smallest fire in the outer ring) until the beef can be easily penetrated with chopsticks.

3. It is easier to slice after taking out and cooling.