Main Ingredients:
Beef Shank: Appropriate amount.
Auxiliary Materials:
Scallion: Appropriate amount; Ginger: Appropriate amount; Garlic: Appropriate amount; Sichuan Peppercorn: Appropriate amount; Star Anise: Appropriate amount; Fennel: Appropriate amount; Bay Leaf: Appropriate amount.
Seasonings:
Light Soy Sauce: Appropriate amount; Dark Soy Sauce: Appropriate amount; Doubanjiang: Appropriate amount; Dried Chili: Appropriate amount.
Taste: Spicy; Cooking Method: Braising; Time-consuming: Several hours; Difficulty: Simple.
Detailed Steps for Braised Beef
Prepare beef shank.
Rinse with salt and soak in water for three hours to remove blood.
Poke holes in the beef shank to allow for better flavor absorption.
Add spices for flavor absorption.
Add three tablespoons of Doubanjiang.
Add a large spoonful of Dark Soy Sauce.
Add five tablespoons of Light Soy Sauce.
Mix well.
Refrigerate for three hours.
Add cinnamon, bay leaf, star anise, fennel, and half an onion to a pressure cooker.
Add an appropriate amount of water (add all at once).
Add rock sugar.
Add some chili powder (to taste).
Add some Five Spice Powder.
Bring to a boil over high heat.
Remove impurities, bring to a boil over high heat, and simmer over low heat for 40 minutes.
Naturally cool.
Put in the refrigerator.
Crystal-clear braised beef.
Add some sesame oil, cucumber, peanuts, and cilantro to make a cold dish of braised beef.
