Braised beef is a classic home-cooked dish with bright red color, tender and juicy meat, soft and rotten beef and very appetizing. Eating in cold winter can warm the body and stomach, and it is deeply loved by adults and children at home. Next, I would like to share with you the detailed method of my dish.

The practice of braised beef:

Spare ingredients: beef tendon 1000g, onion ginger, star anise 1, tsaoko 1, dried red pepper 5, 3 tablespoons of cooking wine, half a tablespoon of pepper, 3 tablespoons of braised soy sauce and 3 tablespoons of cooking wine;

Production process:

Step 1: First, prepare a large piece of beef, rinse it, and soak it in a container filled with clear water for half an hour. The soaked blood needs to be replaced in the middle to keep the water clean. After the beef is soaked, cut it into pieces of moderate size.

Step 2, add water to the pot, put cold water into the soaked beef and start blanching. After the water is boiled, skim the floating foam with a spoon, continue to cook for 2 minutes, take out the beef, rinse it with warm water, drain the water, wash the onion and cut into sections;

Step 3, clean ginger, slice it, add a proper amount of cooking oil into a wok, heat it, add onion ginger, star anise, tsaoko and dried red pepper, stir-fry until the beef surface turns yellow;

Step 4: At this time, you can add 3 tablespoons of braised soy sauce and 3 tablespoons of cooking wine, stir well, add water flush with the ingredients in the pot, and start stewing. If time is tight, you can also stew in a pressure cooker. After the pot is boiled, turn to low heat and simmer slowly;

Fifth, the specific time depends on the actual situation. When the beef is stewed until soft and rotten, you can add a proper amount of salt to taste, and at the same time add 2 pieces of rock sugar, and cook until the rock sugar melts, turn to high heat, and when the soup in the pot becomes thick, turn off the heat and serve.