Ingredients

Two beef tendons

1 package of beef braised buns

1 onion

Aniseed , a few each of grass and fruit

Onions, ginger, garlic, wine, salt, a tablespoon of rock sugar, light soy sauce, dark soy sauce

How to make delicious beef stew

1. Soaking beef tendons in water seems to be called blood-drawing soup, which means replacing the blood and water and soaking it in clean water. The foam soaked in this way will be less when cooked. Then cut it into large pieces. I cut a beef tendon into 4 pieces crosswise, because if you cut it into too small pieces, a lot of water will be lost and the meat will burn easily.

2. Heat the iron pot over medium heat, add a little oil, it should be about 1 tbsp, the amount is not important. Add ginger cubes, sauté garlic, add onions and stir-fry until fragrant. Then add the cut large pieces of beef and fry until the surface of the beef shrinks and turns white.

3. Then add water. You don’t need to add too much water, just enough to cover the beef, because the beef will release water and shrink. If you add too much water, the flavor will not be strong enough. Of course, my baby pot has a better seal, so the water will not be reduced much during the stewing process. If the pot leaks a lot, you may need to add a little more water.

4. Then put the seasonings, braised ingredients, grass fruits, and aniseed. I put them according to the ingredients used by Maomao Ma to cook beef, because I prefer the taste of Mao Mao Ma. So here I added 2 tablespoons of Shaoxing wine, 3 tablespoons of Jinlan dark soy sauce, 2 tablespoons of light soy sauce, and 1/2 teaspoon of salt. You can also add some tomato sauce as appropriate. This time I added a tomato and omitted the tomato sauce. It doesn’t matter if you don’t add it, it’s not important.

5. Then bring to a boil over medium heat, skim off the foam, and turn to a low heat to simmer. After simmering for two hours, add rock sugar and simmer for another hour. ***3 hours. Then taste it, and if it's not enough, add more salt. The stewed beef is soft and tender, and the tendons are transparent. You can easily insert chopsticks into the meat. The tendons are sticky and the texture is not dry. Then, turn off the heat, use deli scissors to cut the meat into small pieces, and soak it back in the soup. The taste is very pure.