1. Wash the meat with clean water and cut into two or three pieces, about 15cm*15cm
2. Add half a pot of water, add bay leaves, pepper, aniseed, green onion, ginger slices
3. Turn on the fire, put the meat in when the water is a little warmer, add a small amount of soy sauce (one point is enough, about two spoons), and add an appropriate amount of salt (I put two spoons)
4. Bring to a boil, cook for ten minutes, skim off the foam, turn to medium-low heat and cook for 1 hour
5. Simply insert it with chopsticks, turn off the heat, and let it cool in the broth. It can be stored in the refrigerator and taken out when eating.
6. When eating, take out the cubed meat, slice it into thin slices, sprinkle with shredded green onions, drizzle in a small amount of light soy sauce, vinegar, and sesame oil.
Tips:The meat should be cooked first with high fire and then with low fire. When eating, if you don’t like the cold salad, you can cut it into a bowl and steam it over high heat to make steamed meat.
