Main ingredients:Beef shank600 grams
Spices: 6 cloves of garlic, 4 pieces of onion,ginger4 slices,star anise1 piece, cinnamon stick, driedchili peppers4 sticks
Seasonings: 2 tablespoons of cooking wine,mung bean sauce1 tablespoon, soy sauce2 tablespoons, sugar 1 tablespoon, salt to tasteMethod:
1,
beefcut into large pieces and blanch in boiling water for one minute, then remove and rinse with clean water2, heat 2 tablespoons of oil in a wok, stir-fry the onion segments, ginger slices, and garlic cloves with spices
3, add beef and stir-fry briefly
4, add mung bean sauce and stir until fragrant, then pour in cooking wine and soy sauce and stir evenly
5, add sufficient water (the water level should cover the beef) and bring to a boil over high heat, then reduce to low heat and simmer for about 90 minutes
6, season with sugar and salt according to taste, and use high heat to thicken the sauce
Tips:

1, spices are good companions for red-braised beef, but do not overuse them as they might overpower the meat flavor. For those who cannot handle spicy food, skip or reduce the dried chili peppers, retaining their aroma instead.
2, give sufficient time to simmer on low heat after bringing the beef broth to a boil; this is necessary for achieving tender and sticky beef.3, during the thickening process of the sauce, adjust the amount of retained soup based on your needs. Extra soup can be saved as broth for red-braised beef noodle soup.a good companion, but not too much, to avoid overpowering the meat flavor
2. After the beef is boiled, it requires sufficient time for slow simmering on low heat; this ensures the beef becomes tender and sticky, which cannot be rushed
3. When reducing the sauce at the end, adjust the amount of broth based on need; if not finished in one meal, more broth can be retained for future braised dishesBeef noodlesThe broth is also quite good