1. Cut the beef into big fist, blanch the water to wash away the foam.
2. Pepper, aniseed, cinnamon, tangerine peel, grass, alpinia, angelica, cloves, cumin, bay leaves, dried red pepper, put in a wok, without oil, sauté on low heat until fragrant.
3. Load the ingredients into the material bag.
4. Put the bag of ingredients into the pot, add green onion, ginger, dark soy sauce, light soy sauce, cooking wine, oyster sauce, bean paste, rock sugar, bring to a boil over high heat, change to medium heat for 1.5 hours, and add salt for the last 10 minutes.
5. The soup is thickened, turn off the heat, let the meat soak in the soup for 2 hours, remove it and put it in a basin, cover with plastic wrap and put it in the refrigerator.
6. Cut thin slices and serve on a plate.
Tips:Because beef is not hard to cook now, so add water according to the amount of beef, not too much water, if you add too much water, the beef is already cooked, you can remove the beef first to prevent it from being too bad to cut . Boil the soup and the ingredients for a while to collect the juice, then put the beef in, and let it go slowly. Take it out and put it in the refrigerator, let it cool thoroughly, and cut it into thin slices.
