First of all, you should choose the best beef shank for sauce beef.

After cleaning two pounds of beef tendon meat, cut it into 5 large pieces, put it into water, add an appropriate amount of peppercorns, a spoonful of cooking wine, blanch the meat over high heat, and blanch the blood foam. Rinse the blanched beef in cold water and set aside.

Prepare a sandbag, add 3 slices of licorice, 1 piece of cinnamon, 3 star anise, 2 grass fruits, 4 to 6 bay leaves, an appropriate amount of peppercorns, and a small handful of fennel.

Put water in the pot (to cover the beef, don’t put the beef in it yet), add the spice bag, an appropriate amount of rock sugar, a spoonful of cooking wine, three spoons of light soy sauce, a spoonful of dark soy sauce, and an appropriate amount of dried chili peppers. , chives, ginger slices! Add an appropriate amount of salt (the marinade needs to be salty to make the braised beef taste better, so add more salt), bring to a boil over high heat, then add the beef, cook over medium heat for 20 minutes, then turn to low heat and cook for 30 minutes.

Take out the beef and place it on a plate to dry naturally for 2 to 3 hours.

Then continue to put it into the previous marinade pot and simmer over low heat for an hour.

Turn off the heat and soak for 12 hours!