Ingredients: 1,000g front leg beef tendon, cloves, peppercorns, star anise, tangerine peel, cumin, cinnamon, allspice, licorice (a little of each), 3 green onions, one piece of ginger, 1 tbsp light soy sauce, 1 tbsp light soy sauce, 1 tbsp sugar, 2 tbsp salt, 1/2 tsp five-spice powder

1: Wash the front leg beef keys and cut them into 10cm square chunks. Heat water in a wok over high heat, add the beef and cook briefly in the boiling water. Remove from the wok and soak in cold water to tighten the beef.

2. Put cloves, peppercorns, star anise, orange peel, cumin and licorice into a spice box (or homemade gauze packet, cinnamon and allspice can also be put directly into the pot as they are easy to pick up). Wash and cut the scallions into three sections. Wash the ginger and pat it with a knife.

3, in a casserole dish, pour in the amount of water, high heat heating, in order to put the spices, green onions and ginger, soy sauce, old soy sauce, sugar, five spice powder. Bring to a boil and add the beef, continue to cook over high heat for about 15 minutes, turn to low heat until the meat is cooked. Just pierce it with chopsticks and it will go through smoothly. Remove the beef cubes and leave in a ventilated, cool place for about 2 hours.

4. Pour the cooled beef into the boiling medium-low heat and simmer for half an hour. After simmering and serving, cool and cut thin slices can be.

1. Wash the front leg of beef keys, cut into 10cm square chunks. Pour water into a pot and heat it over high heat, then put the beef in and cook it slightly in the boiling water, fish it out and soak it in cold water to make it tight.

2. Put the cloves, peppercorns, star anise, orange peel, cumin and licorice into a spice box (or homemade gauze packet; cinnamon and allspice can also be put directly into the pot as they are easy to pick up). Wash and cut the scallions into three sections. Ginger washed, patted with a knife scattered

1. selection: selection of tender beef, (sand nuts, cardamom, cloves, cinnamon, dashi, cumin 2 grams of each gauze tied into a small pocket) onions and ginger, a little garlic and chili pepper spare

2. cleaning: the first selection of beef into the water, soak for 4 to 6 hours, soak out the silt in the beef, wash, and then wash with the board brush brush 1 time, and then use the cool water for 4 times.

3. Sugar color: frying pan put a little oil, oil hot, the sugar into the pan frying, to grasp the fire, see the mushroom foam when adding boiling water into the sugar color, the amount of sugar according to the amount of beef, such as 2 pounds of probably put 1 two or so.

4. Cooking: the bottom of the pot on the bones or bamboo board, the tender meat yards in the middle, the old meat yards on the four sides, into the boiling water, add all the ingredients pocket, soy sauce, onion, ginger, garlic, etc. with a strong fire to cook for half an hour after the pressure pot. Pressure pot method is to use a bamboo plate or other such as plates and other pressure on the beef, bamboo plate on the weight of the pressure.

5. pot: after the pressure pot, change the small fire soup just boil up can be, with a small fire to cook 3 hours out of the pot. Out of the pot to do light spatula steady support flat, meat out of the pot to be placed in a bamboo drawer lest the sauce beef broken, to be cooled can be cut with. It takes about 4 hours to make a pot of beef in sauce, and every 5 kilograms of raw beef can produce 2.5 kilograms of cooked meat.