1. Wash and soak Ukang beef in water for more than 4 hours, changing the water two or three times in between. Replace the soaked beef with water, add sliced ginger, shallots, garlic slices and pepper to the water and soak for more than 1 hour.
2. Take out the beef and insert some small holes in the beef with a toothpick, put it into the pot, add the seasoning water for the last soaking, pour in the cooking wine, and boil for 3 minutes to remove.
3. Add clean water to the pot, add sliced ginger, spring onion, garlic, pepper, star anise, cinnamon, bay leaf, grass fruit
4. Pour cooking wine, soy sauce
5. Pour soy sauce and rock sugar
6. Stir the yellow sauce with water and pour it into a pot to boil. Put the blanched beef into the pressure cooker and add salt
7. Add hawthorn, pour in the cooked brine, cook in a pressure cooker for 20 minutes
8. Put the boiled beef in sauce into a basin, pick out the miscellaneous ingredients, and soak the beef in the broth for more than 12 hours.
9. When eating, remove the drained water and slice it against the texture and put it on a plate.
Tips:1. The first choice is beef tendon meat, followed by other parts.
2. Soak in clean water for 4 hours to remove blood.
3. Use slow heat when blanching the water. The beef will not shrink too much.
4. The cooked beef needs to be soaked in the soup for 12 hours before it becomes more delicious.
5. When cutting beef, wait for its moisture to drain, and cut into slices against the texture, so that it is not easy to spread and taste better.
