Cooking Steps

1. 

   Step1:Remove the fascia from the beef leg. Cut into four small pieces (better with beef tendon

2. 

   Step2:Lower the pot in cold water. Turn to medium heat after boiling in high heat. Cook for 10 minutes

3. 

   Step3:Take out the beef and soak it in cold water. Let the beef tighte

4. 

   Step4:Sliced scallion, sliced ginger and garlic without cuttin

5. 

   Step5:Fennel, Chinese prickly ash, Xiangye, Caocao, nutmeg, cinnamon, star anise, bandit, Liangjiang, licorice slice, Poria cocos, dried pepper for standby (I bought a comprehensive brine package, which contains many kinds of spices

6. 

   Step6:Start a new pot of cold water. The amount of water needs no more than beef. Put in all the spices. The smaller spices will be packed with stainless steel balls in order not to disperse. Boil the water

7. 

   Step7:Add raw, old, cooking wine, salt, sugar and thirteen spice

8. 

   Step8:Take out the beef in cold water. Put it in the pot and cook for 20 minutes

9. 

   Step9:In order to make the beef boil faster and more evenly, pour it into the electric casserole and continue cooking for 1.5 hours

10. 

    Step10:After cooking, remove the beef. Drain the water. Leave for 30 minute

11. 

    Step11:Put the cold beef in the electric casserole again and cook for 30 minutes. Turn off the heat and let it cool overnight. Soak the beef in the marinade to taste. The marinated beef can be sliced between cold dishes. It can also be dipped in materials. It can also be made into beef noodle

12. 

    Step12:Make dip - cut ginger and garlic into small bowl, add chili powder and sal

13. 

    Step13:Put the oil in the pot. Add the prickly ash to make it fragrant. Strain out the prickly ash

14. 

    Step14:Pour hot pepper oil into a small bow

15. 

    Step15:Mix in soy sauce, vinegar and suga

16. 

    Step16:Take out the beef and slice it. Pour in the dipping material and finish it