Beef stew, generally soy sauce, salt, sweet flour sauce, garlic, ginger, peppercorns, dashi, cloves, cinnamon cinnamon, cardamom, sand nut cinnamon dahurica dahurica and so on as a supplementary material.

In fact, there is no big taboo on seasonings for beef stew, you can add or subtract according to your own preferences and dietary habits, but it is important to note that it is best not to put scallions, fennel and star anise in beef stew. Because the aroma of scallions will overpower the original flavor of the beef soup itself, and the color of the stewed beef will be black. Fennel will be very heavy flavor, star anise can improve the stink of cattle, but the stewed beef will be firewood.

Tips for stewing beef

1, you should use hot water instead of cold water when stewing beef, because hot water can make the protein on the surface of the beef solidify quickly, thus preventing the loss of amino acids and keeping the flavor of beef fresh.

2, boiling process, salt must be a little late, put the water must be a one-time to add enough.

3, you can add a small amount of tea in the beef stew seasoning, with gauze to wrap the tea leaves, and then put into the pot with stew, this way the beef stew out of the flavor is very fragrant.

4, if there is no dislike of radish, you can add a few slices of radish in the stewed beef, beef can be cooked faster, and can adsorb the beef in the cattle smell.