Ingredients:
- 8 part beef shank 牛腱
- Chinese five spices (prickly ash, star aniseed, cinnamon, clove and fennel) 五香料
- green onion
- ginger
- 0.3 part cooking wine 黄酒
- 1 part light soy sauce 生抽
- 1 part dark soy sauce 老抽
- 1 part (rock) sugar 冰糖
- 30 part water
- [Optional] chilli flakes and Sichuan pepper can be added for the spicy flavored 五香辣卤牛肉
Tools：
- Pot
Procedures:
-
Put beef into a pot and add water till all submerged.
将牛肉放入锅中加水至完全浸没。 -
Heat til the water boils, and then wash the beef.
水煮开后取出牛肉洗净。 -
Add beef again into a clean pot with enough water, put in the green onion, ginger, and cooking wine, and cook till boiled.
将牛肉和葱姜黄酒放入一个新的干净锅中加水煮开。 -
Turn fire down to medium but still keep boiling for one hour.
大火煮开后转中火沸腾一小时。 -
Put the two soy sauces, sugar, and five spices in, and turn up the fire to bring to boil.
加入生抽，老抽，冰糖和五香料后转大火煮开。 -
Turn fire down to medium-low slow cook for one hour.
大火煮开后转文火炖一小时。
- Slice the beef after cooled down in fridge.
在冰箱中放凉后再取出切片。
