1. Raw materials are reserved.
2. Blanch the beef, and then wash off the foam on the top.
3. Put the blanched beef in a casserole. Pour water, add green onions, ginger, bay leaves, and star anise.
4. After it is boiled, remove the blood foam, turn to low heat and simmer for 90 minutes. Leave the lid on after turning off the heat and marinate for more than 2 hours.
5. Remove the beef and put it in the refrigerator to cool thoroughly.
6. Slice the cold beef.
7. Take a small bowl, add appropriate amount of Lee Kum Kee oyster sauce, Lee Kum Kee flavored tempeh sauce, Lee Kum Kee mellow sesame oil. Shred green onion, mince garlic, and shred red pepper.
8. Add the stirred sauce to the minced garlic, then add the beef slices, stir well, and decorate with shredded green onion and pepper.
