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Beef (1000g)

Ginger quantity

Onion amount

Crush onion, ginger, cinnamon, pepper and fennel.

Apple 1

Methods/steps

7/8 Step by step reading

Cut the bought beef (beef had better choose the position of brisket) into small pieces, mash the ginger pieces, break off the onions, and prepare two pieces of ginger, cinnamon, pepper, aniseed and apple. Then put it into the pot with the cut beef, add some water and boil it. After the beef is crisp and rotten, take out the beef, remove all seasonings and spices from the soup, and put the beef in a big bowl for later use.

2/8

Start the pot again, add some cooking oil to the pot, and then fry the star anise. Ginger slices are dried in oil, and so are green onions. Pay attention to the green onions at the end, otherwise it will be easy to fry. Anyway, finally, keep all three spices fried and dried. Remember not to leave water, but you can't paste it 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 onion turns yellow slightly, and the onion leaves basically do not change color, which requires a higher ability to grasp the heat.

4/8

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

5/8

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

6/8

Boil for about 20 minutes, then remove the onion, ginger and so on. This step is called "smashing slag" in restaurant jargon, which means knocking off the slag and leaving a pure soup. The soup at this time is sticky and thick.

7/8

Finally, put the cooked beef in, cook for another 5 minutes, then divide the soup into several parts, 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 of selling outside. Very simple. If you feel weak, add a little salt.