Beef with good sauce can be served directly as a cold dish or cold mix. It tastes good no matter how you eat it. Everyone loves it and flowers bloom!


500g beef
3 g salt
30g rock sugar
Half root onion
1 ginger
1 octagonal
1 small handful of pepper
1 cinnamon
100g cooking wine
50g raw soy sauce
50g soy sauce
3 fragrant leaves
3 grass fruits
1 orange peel
1 nutmeg
1 handful of fennel seeds
2 pieces of ginger


Step 1
Niujian blanching water: put cold water into the pot (water outside the quantity), bring to a boil over medium heat, and keep boiling for about 2 minutes

Step 2
Take out Niu Jian and rinse it with non hot water

Step 3
Add water, all spices, green onion and ginger into the pot, put cold water into the pot, boil over high heat and keep boiling for 5 minutes

Step 4
Lower into the boiled Niu Jian

Step 5
Add cooking wine

Step 6
Add raw soy sauce

Step 7
Add old smoke

Step 8
Add rock sugar

Step 9
Add an appropriate amount of salt

Step 10
Boil over high heat, turn to low heat and simmer for 30 minutes, turn off the fire and simmer for 30 minutes; Turn on low heat again until boiling and simmer for 30 minutes. Turn off the heat and simmer until cool

Step 11
Before turning off the fire for the second time, cook Niu Jian until it is about 7 or 8 minutes cooked. You can pierce it with chopsticks. Stew until the soup is cool and almost cooked; If you don't think it's hot enough, you can cook and stew again (don't cook too soft and rotten. If the beef is too cooked and rotten, it will affect the taste)

Step 12
Put the beef in a suitable container

Step 13
Add the filtered soup, seal and refrigerate in the refrigerator overnight (make the beef more delicious)

Step 14
Take out the beef slices and put them on a plate. Add part of the soup to the remaining beef and keep it in cold storage. Seal and freeze the rest of the soup and save it for reuse next time. It is "old soup"