Boiled beef with Angelica sinensis

Preparation of ingredients: beef brisket, Angelica sinensis, white radish, etc.

Steps:

1. Buy and wash the beef brisket, cut it into large pieces, and soak it in clear water (stew beef with beef brisket, which is tender, fleshy and oily, and pass through. Wash the fresh kelp and put it on the plate for later use.

2. Preparation: clean the white radish, clean the angelica, put the onion, ginger, garlic, hawthorn, cinnamon, star anise, fennel and pepper into the seasoning box.

3. put clear water in the casserole, add beef, seasoning box and cooking wine when it is cold, and boil it over high fire. The surface of beef in hot water is tightened rapidly, which is not conducive to cooking blood stains. A very important point: stewed beef must not be blanched. If you blanch first and then stew in a pressure cooker, beef is easy to burn.

4. after the fire is boiled, skim off the floating foam. Once the water boils, it immediately begins to skim the floating foam. If the water boils for a long time, the floating foam will solidify and float away. It will be difficult to skim it again, which will not only affect the taste and clarity of the soup, but also affect the taste of beef.

5. After almost all the floating foam is caught, add the soaked kelp and boil it again, then turn to low heat and add the white radish pieces. Generally, the kelp will be cooked in a few minutes. After stewing in the pressure cooker for at least two hours, the delicious boiled beef with Angelica sinensis is finished.