Ingredients
Beef 1500 g (about 3.3 lbs).
Seasonings
40 g scallion segments, 10 g red yeast rice, 8 g licorice root, 4 cardamom pods (crushed), 6 g sand ginger (kaempferia galanga), 5 g each Sichuan peppercorns, star anise, dried tangerine peel, cinnamon stick, and fennel seeds, 1 piece ginger, 1 teaspoon salt, 100 g sugar, 4 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 2 tablespoons Fenjiu (Chinese liquor), and 1 piece (about 20 g) flavor-enhancing paste.
Steps
1. Trim the sinew and membrane from the beef, rinse it clean, and pat dry. Place it in a soup pot, add all the seasonings except the Fenjiu liquor, mix well, and marinate for about 10 hours.
2. Place the soup pot on the stove, add water and bring to a boil, then reduce to low heat and simmer for about 50 minutes. After turning off the heat, add Fenjiu liquor and let the beef soak. When serving, remove the beef, slice it into large pieces, arrange on a plate, and drizzle with a little of the original cooking liquid.