Exercise 1. Wash the dirt on the surface of beef tenderloin with running water, put the whole piece into a cold water pot and cook it with high fire. After boiling, skim the blood foam on the water surface, and skim it while cooking for about 15 minutes, and the blood inside will be removed. Take out the meat and drain it.
2. Put beef tenderloin into a soup pot, add hot water until it doesn't completely touch the meat noodles, add soy sauce, yellow sauce, salt, sugar, cooking wine, onion, ginger slices, pepper, aniseed and cinnamon, put them in a gauze bag, cover and cook for half an hour, then simmer for more than 2 hours, and finally cover and simmer for 15 minutes to make the meat pieces taste even.
3. Take out the beef tendon, put a pair of chopsticks on the big bowl, drain the meat and put it on it to cool.
4. After the beef is completely cooled, the surface is compact and can be sliced. When cutting, it should be opposite to the direction of shredded pork fiber, and then it can be put on a plate.