How to make beef with five-spice sauce

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  1. Prepare 1500 grams of beef shank;

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  2. Cut the meat into pieces and soak them in water for three to four hours to remove the blood, changing the water several times during this period; p>

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  3. Prepare onion, ginger, cinnamon, bay leaf, chili and other seasonings;

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  4.Put cold water into the pot, blanch the beef, and remove the blood again.

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  5.Wash with cold water and set aside;

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  6.Add Sichuan peppercorns, star anise, chili pepper, onion and ginger, salt, rock sugar, dry yellow sauce, and light and dark soy sauce into the pot;

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  7.Add water into the pot and add beef, just enough to cover the beef, bring to a boil over high heat.

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  8. Pour the beef soup into the electric pressure cooker, adjust to the "tendon" state, and simmer for two seconds fifteen minutes.The cooked beef is left in the pot to cool naturally, and it will become more flavorful after simmering it overnight.

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  9. Take out the spiced beef that has been soaked in the soup overnight, slice it into pieces and put it on a plate;

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  10.The finished product is bright red in color, chewy in texture and rich in five-flavor sauce