Braised beef

Food: 1 pound of beef shank, onion knots, ginger slices, cooking wine, rock sugar, dried chili peppers, peppercorns, star anise, marinated buns, light soy sauce , dark soy sauce, cooking wine, bean paste, salt

Method: 1. 1 pound of beef shank, cut in half and clean first. If you want to make braised beef delicious, you must first choose a suitable location. This is the key to making the beef taste better. Beef tendons are generally used for everything. 2. Pour the washed beef into a pot with cold water, add scallion knots, ginger slices, and cooking wine to remove the fishy smell. After boiling, skim off the foam, then pick it up and drain the water and reserve it. 3. Then remove the oil from the pan, add a handful of rock sugar and stir-fry until it becomes the color of fried sugar. Fry gradually over medium-low heat until the rock sugar melts and stir-fry again until the sugar in the pan turns light brown. 4. Then pour boiling water, add onion knots, ginger slices, dried chili peppers, peppercorns, star anise, and a marinade bag. We don’t need to use it if we don’t have it. The main function of the marinade bag is to enhance the freshness and taste. In fact, it is generally Aniseed is also available. 5. Then start seasoning, light soy sauce, dark soy sauce, cooking wine, bean paste, salt, bring to a boil and then add the blanched beef. 6. Cover and cook over medium-low heat for more than 1 hour, then simmer for half an hour until cooked through. If you use a pressure cooker, 45 minutes will be enough. 7. When the time is up, directly pick up the beef, let it cool and then put it in the refrigerator for 2 hours. It will not fall apart easily when cut.

The delicious five-spice beef is complete. It has a strong sauce flavor, is smooth and tender, and will become even more tender if it is dried. It is also a good choice for food and wine. The preparation method of this five-spice braised beef is really simple, but the taste is not inferior to the ones sold outside. The brine can also be reused to become old brine. Later, you can braise beef, tripe, pork tripe, pork tongue, pig ears, raw eggs, etc. Use the old brine left over from the past, not to mention it will be more fragrant and delicious. . Tips:

1. When making braised beef, it is generally best to choose beef tendon meat, which will have a better texture and taste.

2. The sugar color must be simmered slowly over low heat to prevent it from boiling over, otherwise the taste will be bitter.

3. The marinade bag is usually used to enhance the freshness and flavor. Friends who don’t have it at home don’t need to use it. Just use some ordinary aniseed. Such as star anise, cinnamon, galangal, peppercorns, dried chili peppers, etc., these are all acceptable.