Beef Seasoned with Soy Sauce

Sauced beef is a famous specialty dish in Hohhot, Inner Mongolia. It started in the middle of Qing Dynasty and was created by Liu Lu, a Hui operator in Cangzhou, Hebei. He used to run sauced beef in Guihuacheng cart, and later opened Wansheng Yong, specializing in sauced beef. Because of his careful selection of materials and the reuse of various seasonings, the sauce beef has a strong flavor, so it has become famous throughout the country in the late Qing Dynasty. Today, it is still famous. Features: cooked with beef and various seasonings. The finished dish is deep red in color, rich in fragrance and delicious in taste. Technology: Wash some large pieces of beef with clear water, cook them in a clear water pot until they are half-cooked, add spice bags of anise, clove, orange peel, ginger slices, Amomum villosum and cinnamon wrapped in gauze, appropriate amount of soy sauce, sugar and salt, and cook the meat stock, boil them, and then simmer them for about 4 hours until the beef is mature and tasty.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)