Niuwagou

Various spices

How to stew beef in a super delicious casserole?

First of all, material selection is very important. I usually choose stewed beef in Niu Wa ditch (the part where the beef tendon puts down the bone) instead of beef brisket, which is more suitable for marinating than firewood!

Cut the beef into cubes about one centimeter and separate the fat from the fat.

Put a little oil in the hot pot and pay attention to the small fire. Put the cut beef pieces into the oil heat and turn them slowly until the fat in the fat reaches 70% to 80%.

Add pepper and ginger, and turn the heat to medium heat. Stir fry for about a minute. When you smell the smell of pepper, put the beef slices into the pot and stir fry quickly. After a while, the beef will come out and continue to stir fry. ...

Stir-fry until the water begins to dry, add star anise and cinnamon, and continue stirring until the water in the pot is dry. Turn down the heat without adding water, and let the meat stir-fry in the pot for a while until the surface is slightly yellow, so that the beef will not come loose and taste more chewy.

When the surface of beef is slightly Huang Shi, add proper amount of cooking wine, soy sauce, vinegar and soy sauce.

Continue to stir fry until the water in the pot is basically drained, and add a little rock sugar and a little dried red pepper (I added three small pieces of rock sugar and a little dried red pepper).

Add two or three times as much water as beef, bring to a boil, change to a casserole, and stew slowly ~ ~

Because there is plenty of time today, I stewed it for about three hours with the smallest fire (if there is not enough time, I can stew it with a bigger fire, and the time will be shorter). If I'm in a hurry, I can use a pressure cooker, which is about fifteen minutes after the steam in the pressure cooker.

After the beef is stewed, add some salt and pepper according to your own taste. I don't use chicken essence and monosodium glutamate at home, but I usually use soy sauce for seasoning, because I added it before frying, so I don't need to add it now. Add some garlic cloves and change the heat for about two to three minutes. Be careful not to let the soup in the casserole dry. There is still a little soup in the pot cooked today.

Finally, sprinkle onion and coriander and turn off the heat. ?

The delicious crock stewed beef is ready, and you can't forget it after eating it!