1. Spices: 2 star anise, 1 spoonful of Chinese pepper, 2 slices of cinnamon, 2 slices of bay leaves, 1 spoon of cumin, 1 grass fruit, 2 small slices of mangosteen husk
2. Soak the beef in water, soak the excess blood out, and wash it off
3. All beef bones are in a pot under cold water. After boiling, remove them to wash away the impurities on the surface.
4. Put the rinsed beef bones into a pot and fill with water and boil until boiling, skim the foam, turn to a low heat and simmer for 2 hours, filter impurities, and a pot of fragrant beef bone stock is ready.
5. Wash the beef in a pan under cold water, boil it and cook for about 5 minutes, and remove it for use after it is cooked
6. The grass fruit is smashed and the seeds are removed, together with the cinnamon bark, pepper, cumin, and star anise, put them in a non-oil and water-free pot and stir-fry. When you smell the aroma, you can turn off the heat. Put all the spices in the bag
7. Heat the oil in a pot, stir-fry the ginger, green onions, and all to make it fragrant. Put half a cup of rice wine and a cup of light soy sauce to a boil, then pour in the prepared beef bone soup.
8. Put the blanched beef in the brine, add the spice bag and add an appropriate amount of salt (add the appropriate amount of salt according to the ingredients), cover, and simmer for 90 minutes.
9. Take the stewed beef out, filter out the impurities in the brine, skim off the slick oil on the brine, put the beef in the brine, refrigerate overnight, and eat it the next day.
Tips:1. The main role of red onion is to increase the sweetness of the brine, you can also use onion instead;
2. The beef simmering time is 90 minutes and the taste is moderate, 120 minutes is slightly stale, it depends on personal preference;
3. Wrap it with plastic wrap and put it in the refrigerator before cutting and matching, the beef shape will be more beautiful.
