Braised beef

Cut the beef into dice pieces and blanch it three times. The first time is to put it in cold water and take it out. The second and third times are to put it in boiling water. Brush the pot and change the water each time

Heat oil in a pan, add rock sugar and stir until the sugar melts

Fried sugar color. Add beef and stir-fry until color is uniform

Add thirteen spices, black pepper, star anise, cinnamon, dried chili, onion, ginger and garlic and continue to stir-fry

Pour in cooking wine and stir-fry, then add light soy sauce and dark soy seafood soy sauce and continue to stir-fry until browned

Pour in warm water to cover the beef until it boils

Change the casserole. Pour the beef and soup into the casserole, close the lid, turn to low heat and simmer for 1 hour, then add salt and continue simmering for 1.5~2 hours (do not add too much salt at one time, you can add more when the soup is not salty enough)

Collect the soup. When the soup is finished, check the remaining amount every half hour and be careful not to dry the pot. If the amount of soup is not large, taste the saltiness. If the soup is light, you can add salt as appropriate. (At this time, you can add a piece of beef and taste it. If it is not tender enough or watery enough, add a little boiling water and continue stewing)

After serving, garnish with coriander and wolfberry (you can also add some white sesame seeds)

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