Prepare condiment

The first pace, will new cattle is tendinous child OK and whole or beef is abluent do not need bubble, cut a few chunk to had been installed with the basin, put ginger and Chinese prickly ash, add a few salt and cooking wine, the successor that wipe divide evenly its souse 6-10 hour or overnight, take out the beef that has bloated next, after the bath that use Qing Dynasty is clean, add the pot below full amount cold water, put ginger piece, water of conflagration boil scald 2 minutes, fish out hind washs clean bubble with hot water, reoccupy cold water is too cool.

The 2nd pace, all flavor all Guo Shuiqing is washed, gauze bag is used after drop does moisture, had plunged into with cord. Boiler enters 4 litres of clear water since, the Laoshang that falls to get ready next [without usable club bone adds gallinaceous wearing to boil 2 hours or so can] add oil of a few vegetable, put flavor package, after conflagration is boiled, turn medium baking temperature continues to boil to 30 minutes.

The 3rd pace, ready other flavoring, in adding pot entirely, continue small fire boils 30 minutes, the inspissation after been boil soup juice, the bittern that does sauce beef namely! After waiting for bittern to cool a little, the beef of good scald water piece in leaving boiler, use conflagration boil first, turn next small fire builds bittern to boil 20 minutes, its are in successor involving fire tasty of boiler relay add, after refrigeration of lid waiting for boiler comes not to warm a hand, do beef drop bittern fish out, slice can be enjoyed.

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