2. Select the whole lean meat at the elbow of cattle, cut it longitudinally according to the muscle fiber with a knife, and then cut it horizontally into large pieces of about 500 grams each. Poke rows of small holes in the meat with bamboo needles. Put the beef in a plate, add appropriate salt and saltwater, rub the meat pieces repeatedly until the salt particles are dissolved, and then marinate it in the tank for1-2 days, turning it over constantly.
3. Add water to the pot and bring it to a boil. Add the marinated beef and cook it slightly. Remove it and wash it.
4. Put a few bamboo chopsticks at the bottom of the pot, then add the beef pieces, then add the onion knots, ginger pieces, yellow wine, white sugar, soy sauce, spice bags, red brine and appropriate amount of water, bring to a boil with strong fire, skim the floating foam, and stew with water and fire for about 2 hours, until the chopsticks can poke into the elbow of the beef, then collect the juice with strong fire, take out the beef after it is red and delicious, and press the guanidine meat fiber horizontally after cooling thoroughly.