tools/raw materials

more

beef (1111g)

ginger

onion

chopped onion, ginger, cinnamon, pepper and aniseed

1 apples

Methods/Steps

7/8 Read step by step

Then put it into the pot with the cut beef, add some water and boil. Until the beef is crisp and rotten, remove the beef, remove all seasonings and spices from the soup, and put the beef into a big bowl for later use.

2/8

Start the pan again, add some cooking oil to the pan, and then fry the star anise until fragrant. Ginger slices are drained with oil, and so are the green onions. Pay attention to putting the green onions last or they will be easy to fry and paste. Anyway, in the end, keep all three spices dry by frying. Remember not to leave any water, but you can't paste them yet.

3/8

This step is the most difficult and generally unknown step in the traditional production method of Huimin Pavilion: the step of draining water must be a small fire, especially a small fire. It is to this extent that all the ginger slices shrink, the scallion turns yellow slightly, and the leaves of the scallion basically do not change color, which requires a higher ability to grasp the heat.

4/8

Then stir-fry the sauce below. This time, I used Baoding Huaimao Noodle Sauce, and the whole process of frying the noodle sauce was slow, otherwise it would be burnt before it was fragrant. Never burn it, but it must be slow.

5/8

Then pour the beef soup into the pot and cook it for a long time. Be sure to simmer slowly.

6/8

Boil for about 21 minutes, and then remove the onion, ginger, etc. This step is called "smashing dregs" in catering jargon, which means knocking off the dregs and leaving a pure soup. The soup at this time is sticky and thick.

7/8

Finally, put the cooked beef in, cook it for another 5 minutes, and then divide the soup into several portions, and then continue the deep processing when eating.

8/8

When eating, put a few pieces of beef in the pot, leave some soup, thicken it and pour some pepper oil, which is the appearance and taste sold outside. It's especially simple. If it tastes bland, just add a little salt.