Cold Beef Salad

Take a large clay pot, add plenty of water and an appropriate amount of cooking wine.

Add Cinnamon Bark, Star Anise, Bay Leaves, ginger slices, and scallions as well.

Cut the Beef into two portions. When cutting, pay attention to cut along the grain, don't cut across the grain, so it will be easy to slice when eating.

Cook on high heat, skim off the foam after it appears.

Then reduce to low heat and cook for one hour, turn off heat and let it continue warming in the pot for another hour, allowing the Beef to absorb moisture fully, otherwise it will taste dry when frozen.

The braising is to infuse the spice flavors, so no need to add salt. When making the cold salad, there will be Light Soy Sauce and steamed fish soy sauce, which provides enough saltiness.

Remove and let cool, then bag and freeze in the refrigerator. Generally cook one day ahead and eat the next day.

Before eating, take it out and put in the refrigerator to thaw slowly - about 1 hour in summer, about 3 hours in winter.

If there's no time to thaw, microwave on medium-low power for 1.5 minutes and it should be about right.

While not completely thawed, slice as thinly as possible. This is the perfect time to cut - if not thawed you can't cut it, if completely thawed you can't cut it thin and it breaks easily.

The slicing method is to cut across the grain. The grain refers to those lines, you can't cut along them, you must cut across them.

Put it in a large bowl.

Cut the Dried Chili and garlic. When cutting the Dried Chili, check inside to make sure there's no mold.

The chili seeds are very fragrant when fried, definitely don't throw them away.

Put oil in the pan over medium heat, add garlic and Dried Chili and fry for half a minute.

While frying, take a small bowl and mix White Sugar, Rice Vinegar, Light Soy Sauce, and steamed fish soy sauce together, then add some cool boiled water to make a cold salad dressing. You can make more dressing so it tastes moist and not dry or tough.

Pour the fried Dried Chili and garlic into the prepared dressing.

Stir to dissolve the White Sugar.

Pour the cold salad dressing into the sliced Beef, mix well and let cool.

Chop the cilantro.

After the Beef is completely cool, add the cilantro and mix together.

Taste for saltiness after mixing, if not salty enough add a little more Light Soy Sauce.

Plate and serve, can be used as a drinking appetizer.