A kilo of beef (brisket), an onion, half a slice of ginger, a garlic, a pinch of pepper, a pinch of fennel,

Two pieces of star anise (aniseed), seven or eight dried peppers, one tsaoko, two pieces of fragrant leaves and five-spice powder (thirteen spices),

Dry rice flour, one teaspoon of soy sauce, 1.5 teaspoon of soy sauce, one teaspoon of cooking wine, one teaspoon of oil consumption,

One piece of tangerine peel (or tangerine peel) and one piece of cinnamon.

Steps:

Prepare all spices needed for cooking meat: wrap finely divided spices such as pepper and fennel in gauze or seasoning balls for later use;

Soak beef in cold water for 3-5 hours and change the water once; Cut the soaked beef into fist-sized pieces, put them in another basin of cold water, boil them, and skim off all the floating foam;

Add onion, ginger, star anise, tsaoko, fennel, pepper, dried pepper and fragrant leaves; After the pot is boiled, add one teaspoon of light soy sauce, 1.5 teaspoon of light soy sauce, one teaspoon of cooking wine and one teaspoon of oil consumption; Cover the pot and simmer for 1 hour, add 1.5 teaspoon of salt and half a teaspoon of allspice powder, cover the pot and simmer for another half hour, then take out and dice (3 cm square) for later use.

Add another bite of oil pan (slightly more), then immediately add tangerine peel, garlic, cinnamon, star anise and ginger, and stir-fry with low fire until the garlic changes color;

Pour in the drained diced beef and dried pepper and stir-fry until dry; Stir-fry until it feels slightly sticky, pour in a teaspoon of cooking wine (or white wine) and continue to stir-fry. Liquor with high alcohol content is good for aroma, but it is easy to get angry when there is more oil in the fire (called "hook fire" in jargon), so it is not recommended for newcomers to try it; Don't panic when cooking, just cover the lid and turn off the range hood and gas stove. When you feel sticky again, pour in half a teaspoon of balsamic vinegar and continue to stir fry; Add a little salt, spiced powder and two or three crystal sugar and stir fry;

Filter the stew broth with a strainer to remove impurities, and then pour it into a wok; After boiling, turn to low heat, cover and stew for one hour (until the beef is soft and rotten);

Start another boiling pot, add dry powder after the water is boiled;

There are many Changde rice noodles on a treasure, including dry powder and wet powder: dry powder is relatively cheap and has a longer shelf life (no problem in a few months); Wet powder tastes better and more authentic, but the price is relatively high, and it won't last long (refrigerated for about two or three days); There is also semi-dry and semi-wet powder (as shown in the right half of the figure), which is not as good as dry powder after testing and is not recommended. For dry powder, I recommend Jinjian's straight rice noodles, which are made by Changde local rice mill and are delicious. Powder;

After the water in the seventh step is boiled again, cover the pot and turn off the fire, stew for about 10 minutes (there is no hard core after tasting), take it out and put it in a bowl, pour it on the stewed beef pieces, then pour the stew soup, sprinkle with chopped green onion and parsley, and it's OK!

The size of the "tea spoon" in this recipe is as shown in the figure (an ordinary small household porcelain spoon can just hold an egg).

Please click to enter a picture description.

skill

When cooking meat, the chopped seasoning must be wrapped in gauze or seasoning balls;

When frying meat, all the ingredients should be put into the pot and stir-fried with cold oil and low fire;

Salt can be adjusted according to your own taste, and a small amount of time is appropriate for newcomers;

When cooking rice noodles, beef soup should be kept warm on a small fire, so that the soup head is delicious;

Coriander powder is very useful to enhance fragrance. If you don't hate it, you must have it

If there is red oil, add a little before the sixth step;

If you are from Hunan, please double the pepper:)

Regarding the boiling powder, it was written on the packaging bag for seven or eight minutes, but it was not enough to try many times; After repeated exploration, the taste of the cooked stew is closest to the local fresh powder in Changde;

Do not cook more than half a bag of powder at a time, or you will cook a pot of thick rice soup.