Braised beef is our favorite beef practice, but also a popular home cooking, many people like to eat, but do not do well in this dish, want to do this dish is delicious, the selection of materials is very critical, I do not know braised beef should be selected which part of the good? When doing braised beef, it is best to choose brisket and tendon of the two parts, tendon of beef to do soy sauce beef and braised are very good, tendon meat that is the front and back of the cow's leg meat. The front leg meat is called the front tendon, the back leg meat is called the back tendon, the tendon meat is the same flower-shaped. Meat red, meat with tendon, red and white mosaic.

Braised beef in the burning, but also need tips, otherwise, make the dishes, hard and hard to chew, eat also stuffed teeth, teach you to do so, learn to make braised beef tips, make the beef color red and shiny, tendon color yellow and transparent, firm meat, rich sauce, not hard and not faggot, soft and rotten without slag, eat not stuffed teeth, the following share the details of the practice:

Sichuan flavor Braised Beef required materials: beef tendon 2 pounds, oil and salt, PI County soybean paste 2 tablespoons, ginger 1 piece, pepper 10 a few grains, 1 big material, 2-3 pieces of spices, cinnamon 1 small section, 2-3 dried chili peppers, 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, braised soy sauce half a tablespoon, half a tablespoon of sugar,

Steps:

1. put the beef in the water to soak 2 hours or so, and then change 1-2 times. Change the water 1-2 times in the middle to soak out the blood of the beef, so that the beef will not taste fishy and the color of the beef will not be blackened.

2. Cut the beef key meat into cubes, the beef will shrink after blanching, so do not cut the beef cubes too small. Beef fibrous tissue is thicker, connective tissue and more, cut meat should be cut horizontally, cut off the long fibers, can not follow the fibrous tissue cut, otherwise not only can not taste, but also chewed not rotten. Ready to seasoning, ginger slices, a small piece of cinnamon can be, put more bitter flavor.

3. Add water to the pot, cold water into the beef block, boil, skim the foam, cook for 3-4 minutes, remove the beef, drain the water and wait for use, if the beef blood foam is more, wash with warm water. Beef blanching, to cold water in the pot, so that the beef blood can be removed clean.

4. Add oil to the pot to heat, down into the Pixian bean paste stir fry on low heat, the Pixian bean paste stir fry red oil on low heat, down into the ginger, sesame leaves, dry chili, cinnamon, pepper and spices, stir fry the spices.

5. down into the beef block stir fry evenly, stir fry the beef color, dripping into the wine, stir fry evenly to the fishy taste of beef.

6. pour into the hot water, the amount of water to be no more than the beef, the amount of water is best to add enough at once, pour into the soy sauce and red soy sauce, and then add sugar, high heat boil 2-3 minutes, turn the fire to cook 1 hour.

7. To time, add salt to taste, with high heat juice, to be left a little soup, turn off the fire, sheng out can be, a pot of color and flavor of the braised beef is done.

Tips: beef before doing to soak in water, cold water blanching pot, so you can remove the blood of beef, beef eating not fishy, the color is not black. Beef stew, to heat the water, the amount of water should be added at a time, if the stew on the way to the water is not enough, but also to heat the water, do not add cold water. Stewed beef to use a small fire, the time should be longer, so that the beef made, soft and flavorful not stuffed teeth.